Hi there! It’s almost July now and my family gets busier and busier every day. We suddenly missed vacation! LOL not just that we can sleep all we want but we also miss visiting places and attending fiestas. Here in the Philippines, one of the traditions that makes families complete are through family gatherings. Whether it is a birthday, anniversaries, any moment that calls for a celebration, and who doesn’t like or attended a fiesta before? (I’m sure Filipinos does ) And with the word fiesta, the highlight would be the crispy, juicy and oh so yummy lechon!
Lechon manok or lechon baboy (roast pig) are roasted in open charcoal flames, seasoned with different herbs and spices. In our cravings for lechon baboy, I decided to prepare it for our late afternoon lunch (today is Saturday, we woke up late and ate our breakfast late too ). But the only problem is, I’m not an expert on roasting in an open charcoal flame and I want to do it in an easier way. So there goes my hero – our mini oven
So for my 2nd blog, a Lechon Baboy in an Oven is what I’m going to prepare. Remember: The crispiness and the reddish-brown color are the top most trick in order to achieve that (as I’ve mentioned already) crispy, juicy and oh so yummy lechon!
1 kilo pork belly,
½ cup soy sauce
2 stalks of lemongrass, for marinating
1 medium size onion, finely chopped
3 cloves of garlic, finely chopped
1 stalk lemongrass, for stuffing
3 stalks of lettuce for garnishing
1-2 meters cooking thread
2 pcs. chili (red and green), chopped
½ cup soy sauce
2 pcs. Calamansi
Prepare pork belly in a bowl. Marinate with soy sauce, calamansi, onion, garlic, and salt. Rub lemongrass on the entire pork and let it stand for 10 minutes or more. The longer it is marinated, the tastier it becomes.
Preheat the oven by 250° Celsius.
Prepare the dipping sauce by combining soy sauce, calamansi, and chili.
When the marinated pork belly is ready, drain it thoroughly to avoid excessive dripping when roasting. Slightly slice on a small portion (left side going to the right) and stuff the lemongrass.
Gently but tightly roll the pork and tie it with a cooking thread. Make sure it is tight enough to hold the entire pork to maintain its form. Use a meat fork in penetrating through the pork belly and place it in an oven (oven with rotisserie is recommended).
Roast for 60-90 minutes in 250° Celsius. When reddish-brown and the insides are still moist, the lechon is already cooked and can be eaten. Some prefers toasted, so adding few more minutes while roasting is also possible.
When done, chop the lechon and garnish with lettuce.
Serve with dipping sauce and hot rice. Enjoy!
Servings: 4-6 persons