How To Make Lechon Belly Crispy Skin
As the heat from the belly of the freshly roasted lechon produces steam.
How to make lechon belly crispy skin. Preheat your oven to 250 degrees celsius. Mix well rub all over the pork belly. Season it with ground black pepper and salt while massaging the meat.
Using a fork or a knife poke holes into the skin without piercing the meat. Thoroughly clean the pork belly slab. This is how i achieve a crispy pork belly skin.
Turn lechon belly roll twice while baking and towards the end lightly brush with oil a few times. Add the garlic onion spring onion and lemon grass spread it all over the meat. Using a papertowel pat down the skin of the belly.
Use a kitchen twine to secure the rolled pork belly. Season skin with salt and leave in the fridge uncovered for a few hours or overnight much better. You want to keep it as dry as possible from this point on ensuring no moisture or liquid touches it again.
Boil and simmer until pork belly is tender. The proper storage of your lechon in a well ventilated container is paramount in retaining the crispiness of the lechon skin. In a pot combine garlic onion ginger lemongrass salt ground black pepper water and pork belly slab.
Arrange scallions and pounded lemongrass in the middle of the slab. Rinse the pig and make sure there are no more lumps of blood inside the stomach. Instructions in a pot combine pork belly salt peppercorn bay leaves soy sauce garlic and water.