Filipino Lechon | Pork Belly | The Best Crispy Roast Pork |
ฝัง
- เผยแพร่เมื่อ 9 ก.พ. 2023
- Welcome to my channel Cooking with @cheftuan Today we have Filipino Lechon Pork Belly Roll on the menu. I am super stoked for this. I absolutely LOVE crispy pork. There aren't many things that are better than succulent pork with an Earth shattering skin.
Also go check out my blog: www.cookingwithcheftuan.com
Let's get into this.
Here is what you will need.
* Boneless skin on pork belly, approximately 3 lbs. You want a piece big enough to roll.
* 1 Head of garlic, peeled and chopped
* 1.5 Bunches of scallions, washed and trimmed
* 2 shallots, sliced
* 4-6 stalks of lemongrass. Tough outer leaves removed and use the white part only. I cut the thicker stalks into quarters and the thinner ones in half. (exposes more of the inside and releases more of the essential oils)
* salt and pepper
* 5-6 Tbsp soy sauce
* 1/4 C whole milk
* neutral flavored oil for basting
* kitchen twine for trussing the pork belly roll
* wire rack and sheet tray or a roasting pan with a rack
* brush for basting
First, wash and pat dry the pork belly. Next you will want to score the flesh side about halfway down to the skin. This will help the pork belly roll up easier and will also allow the seasonings to get down deeper into the meat.
Next you want to liberally season the meat with salt and pepper. Then add your chopped garlic. Season with about 5-6 Tbsp soy sauce. Rub this into the meat and the crevices. Now lay down your shallots, lemongrass and scallions lengthwise along the meat side. Season the scallions with more salt, pepper and soy sauce.
You are now ready to roll up the pork belly. Once rolled up, the belly should not overlap but have the ends touching or as close to touching as you can get it. If there is too much of a gap, you have overstuffed it. Remove some of the stuffing so the ends can touch.
Now you want to take some kitchen twine and use it to tie and secure the pork belly so it doesn't burst open when roasting in the oven. You want to space out your twine about an inch and a half away from each other. Each section will be a serving size and you will slice the lechon where the twine is.
Once you have trussed your pork belly, lay it on your rack on your roasting pan and brush the entire pork belly roll with soy sauce. Save the remaining soy sauce because we will be adding some milk to it.
Make sure you also get the end caps. They also need to be seasoned. Do not forget this step. The end caps also need some tender loving care.
Preheat your oven to 325 F. You will be roasting this for three hours at this temperature. Then you will turn up the heat to 350 F for an additional 30 minutes for a total cook time of 3 hours and 30 mins. This is the easy part now.
Place your soy brushed lechon into the oven. Pour about 1 cup of water at the bottom of
your roasting tray.
After the first hour, mix your milk with the remaining soy sauce and brush the entire lechon. Make sure you rotate it so you can get all the surface area basted. Rotate and place your lechon back into the oven for hour number two.
At the end of the second hour of roasting you will baste again with your milk and soy sauce mixture. This is where the magic starts to happen to transform the skin into crispy pork glass.
Now we are at the beginning of hour 3. You want to brush your lechon with your neutral flavored oil all over the skin and the end caps. You should notice out much richer the color of the lechon skin is and how smooth and crispy it is getting. Place this back in the oven for the final hour of roasting.
Once hour 3 is up, increase the oven temp to 350 F. Pull out the lechon and you should see an accumulation of fat drippings at the bottom of your roasting pan. Brush the drippings all over your lechon including the end caps. Place back into the oven for an additional 30 mins. Halfway through, you want to brush the lechon and rotate it for the final 15 minutes.
Once the 30 minutes is up, remove your lechon from the oven and let rest for at least 15 minutes before you remove the kitchen twine and slice. Once rested, remove the twine and slice. You will be amazed at how smooth and shiny the skin is. Wait until you experience the crunch of the crispy skin. I am so excited for you at this point!
I will leave the choice of side dishes to you. Personally, I love eating this with some hot fresh rice, soy sauce and chilies. If this were become my Sunday dinner for the rest of my life, I would be not be mad at it. Filipino Lechon Pork Belly is nothing short of spectacular.
#lechon #filipino #filipinofood #lechonporkbelly
#porkbelly #roastpork #crispypork
If you're a fan of Lechon or crispy pork in general, let me know where is your go to spot for delicious crispy pork.
Nice one chef!
Thank you!
Oh my gosh, that looks amazing. I love crispy pork skin, like Mexican chicarron. Thank you.
Gonna give it a try. Thanks, Chef!❤
Never heard of this. Will have to give this a try
Helpful 😍 thank you so much
awesome
Спасибо ! обязательно попробую и такой способ приготовления!👍👍 Thanks ! I will definitely try this cooking method! 👍👍👍
You did a really great job! It looks amazing! :D
Thank you so much!
Very thorough instructions you’re very thoughtful. Thanks, I’ll definitely try this recipe when I’ve got time, already saved it!
Thank you so much!
I am not sure if mine will end up being good but I am willing to try my best. My fingers crossed and hope my family enjoys it ! ❤
I'm sure yours will turn out delicious!
So True ! 👍😋👍♥️
Salamat
Milk!? Ill have to try. Because this looks amazing!
I don't like pork belly but this recipe looks amazing. I might make it..thanks chef for sharing 🤗🤗🤗
Thank you! Share my video w your friends. Haha
@@cheftuan I actually did...😂😂
Just because I truly enjoy watching your vids and therefore, I do want those ladies in the choir watch them as well so we could talk about the cute chef.
@@nguyetpham7695 you're making me blush.
@@cheftuan sorry...😊😊
@@nguyetpham7695 haha
Ima try this on my Weber kettle. Get some smoke flavor in there. 🇵🇭
Lmk how it turns out.
How many minutes do you put it in the oven and Temperature instruction please. Thanks.😊
3 1/2hrs to cook, Chef?
Looks fkn delicious
It was definitely thoroughly enjoyed.
I just had Lechon in Hawaii, and it was so good that now I'm on a mission to make it myself. One thing I was curious about from your video. You replaced the pan at one point, which I assume had a fair amount of the drippings in it that had dried out and burned. In the new pan, again I assume there were further drippings, but if you kept water in it, in order to avoid what happened to the first pan, didn't the drippings just end up as a mix of mostly water and some drippings? And is that what you applied to the surfaces in the last basting ?
Yeah, I addressed that at the 2:22 min mark. Haha
@@cheftuan I'm not so sure you did. Haha. At 2:22 you addressed the fact that you replaced the pan. And yeah, I got that part. But that, in itself, was not my question. I was asking about the drippings that you used to baste the pork with. The drippings in the first pan burned up, thus the replacement. For pan #2 you kept adding water to it to keep the drippings from burning on the bottom of the pan. And since you add water to keep it from burning, don't the drippings get mixed into the water? And is that water/dripping mix what you used to perform the last basting? Or do you, somehow, separate the drippings from the water before using them?
@aseriesoftubes66 oh, I misunderstood. The last baste was from the fat dripping that is leftover from the bottom of the pan. I tries to add enough water as to NOT have all the burnt drippings. So whatever drippings i had was leftover melted fat. If you have a lot of water in your water pan, dont use that water/fat mixture to baste as water is the enemy of crispiness. If that's the case, separate the two and use only the fat.
how do you make it smooth and crispy without being hard and chewy
ohhhh it seems like the brush with oil is the key
Hi! Just curious, did you try this version but drying the pork overnight in the fridge? Or have you always done it this way and still always able to get that crispiness on the skin?
Always done it this way.
Il love the recipe but mine came out different. My skin got really dark like almost chocolate and most of it was crispy but like breaking glass and very hard to chew due to the hardness. Anything you think I did wrong?
Maybe too much soy sauce in your brushing liquid. I don't understand the hard to chew, is it too crispy?
Ended up getting same results following these instructions. Flavors amazing but the skin was dark and hard to bite through
Hi Chef Tuan.. Question...i Cooked Cebuchon but the Skin turned out Crispy But Very Hard..what should i do Next time?? Thanks
Try poking a lot of holes in the skin.
How much time and temperature for a 4.5 pounds pork belly?
If you roll it up like how I did in the video, then it's around the same time.
Did you have to dry the skin in the fridge?
I did not.
Chef whats the reason behind milk basting? Thanks.
Tradition and for color. Some people even use Sprite to baste. There's a variety of liquids that can be used to baste the lechon.
A little confused, is it a total of 3.5 hours or 4.5? The video and the recipe seem to be conflicting if you go by the steps of when to baste
Every oven is different. Use your best judgment.
How important is the lemongrass?? It's there a substitute for it?
It's pretty crucial if you want the "authentic" taste. Otherwise you can add some lime zest without the pith.
No instructions so pass. 👎
Hahaha..you must be new to TH-cam. Check out the description box under the video.