Lechon ANYTIME
In the Philippines, lechon (roasted pig) is a most popular dish. A banquet is not much of an event if there’s no lechon served. The taste is a winner, despite the fact that it is quite easy to cook.
It usually only takes one tasting for one to be hooked. Even the most careful dieter can’t help but give in to the craving for lechon every once in a while. It’s almost impossible to resist the urge – lechon has been acclaimed as “the best pork dish in the world!”
But to yield to one’s lechon craving every time is not always possible, either. Traditionally, lechon is a whole pig roasted. It’s mostly a celebration fare, for a whole community to share.
Trouble is, a celebration does not come around every day. And there are times when one’s craving for lechon is just so overwhelming. It would seem that the world would end if that bite of the crispy lechon skin is delayed another day.
Fortunately, there has lately been an brilliant solution found. Lechon can now be enjoyed anytime when desired, even where there’s no lechon shop around. Lechon Belly is the answer.
Lechon Belly is lechon no less. In fact, it may even be the better lechon – because strictly belly, the most coveted part of the pig. And pork belly can be bought at the butcher’s shop by the kilo; it’s possible to have Lechon Belly on any regular day, for just one meal.
There’s no need to call in an expert “lechonero” (lechon cook) to make Lechon Belly. There’s no need for the usual lechon pit to cook it in. It can be roasted right in the kitchen, and anyone who knows how to kindle charcoal can possibly do it.
Here’s a simple recipe shared by Joshua Bousel, at www. ser seriouseats.com, for those who want to make their own Lechon Be Belly for the very first time:
Lechon L Belly
Ingredients: In 2 k kg Pork Belly slab, skin on
4 tablespoons Olive Oil (or plain Cooking Oil) 2 tablespoons Garlic, minced
2 tablespoons Salt
1 tablespoon White Vinegar
2 teaspoons Black Pepper, freshly ground 1 disposable foil pan
Procedure:
1. In a small bowl, whisk together oil, garlic, salt, vinegar, and black pepper.
2. Lay pork belly slab on a cutting board skin-side down. Score flesh diagonally about every 2-inches. Repeat in opposite direction, creating a diamond pattern. Spread garlic mixture evenly all over flesh.
3. Roll pork into a cylinder and tie tightly with butcher twine about every 2 inches.
4. Light a small mound of charcoal. When all the charcoal is burning, arrange the coals on either side of the grill and place a foil pan between the two piles of coals. Allow the grill to preheat for 5 minutes.
5. While the grill is heating up, run a roasting spit through middle of the pork belly roll, securing the ends so it won’t move during the roasting process.
6. Place the spit (with the pork belly roll on it) over the middle of the two piles of burning charcoal. Keep turning over medium heat until skin has darkened and crisped and pork registers 160 degrees when an instant-read thermometer is inserted into the thickest part of the meat. (If meat thermometer is not available, it’s easy to tell if the meat is cooked by simply taking note of its color.) The whole process can take about 2 hours, replenishing coals all along to maintain the temperature.
7. Once cooked, remove from grill and let rest for 10 minutes. Remove Lechon Belly from spit, slice, and serve.
Note: This recipe could be enhanced a notch by inserting garlic cloves and lemongrass in the middle of the pork belly roll when putting it on the roasting spit.