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| Hello, sabi ng Lechon. :D |
You didn't ask for it, but here it is. :) Recipe for my special Lechon Belly ;)
Preheat oven - 180C Ingredients:
1 kilo lechon pork belly (room temperature, paper towel dry)
Marinade: 1/2 cup rocksalt 2 tbsp pepper 2 tbsp thyme 2 tbsp rosemary 2 tbsp sage 1 tsp magic sarap (optional) 2 tbsp garlic powder 5 cups water *** You may use fresh ingredients that can be bought at the supermarket. These were available in our stock when we thought of cooking the lechon 
:) *
:) *Rub: 2 tbsp rocksalt 1 tbsp pepper
Cooking time:1 hour - 180C 40 mins - 220C 20 mins - 250C
Instructions:
1. Combine all marinade ingredients. Bring to boil.
2. Add the lechon belly. Boil for 30 minutes, or longer if needed. Make sure to turn it on the other side if the belly is not totally submerged. Cook until meat is soft and tender.
3. When meat is tender, take it out of the water and rub with salt and pepper. Put in the oven (Rotiserrie) and cook for 1 hour in 180C.
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| What it looks like inside. Juicy sweat from the lechon. |
4. Increase temperature to 220C for 40 minutes.
5. Increase temperature to 250C for 20 minutes. (Check skin for crispiness *tap with knife or spoon*. You may cook longer if needed should desired crispiness is not yet achieved. *uma-achieve*)
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| Crispiness at 100%! |
6. Chop and serve with Kurat or Mang Tomas. 
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| Sarap. Pati sebo masarap. |
NOTE:You may choose to brine the meat overnight with the marinade for more flavor. You won’t need to boil it though, but still, above instructions met the expectation of an *almost* lechon-like taste made at home. :)
:) *** This is personal recipe. You can level this up and share!. :) *** *** I used convectional oven (35L) ***
D:) *** *** I used convectional oven (35L) ***
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