Bellychon for me is the Pinoy version of the Porcetta, it is also the modern version of the traditional lechon where instead of a whole pig is roasted only its belly is used on this dish, with this method its now easy to make your own lechon at home all you need is an oven and patience
- 2 kg thin rectangular slab pork belly skin on
- 3 stalks lemongrass, pounded
- 3 stalks spring onions
- 4 cloves garlic, minced
- 1 small red onion, sliced
- fish sauce
- 1/4 cup fresh milk
- freshly ground black pepper
- sea salt
- Lay down the pork skin side down on a work surface then prick the meat side all over the surface with fork. In the middle, spread the minced garlic and season with fish sauce and freshly ground black pepper.
- Arrange the lemongrass, scallions and onion slices in the middle then roll the pork then tie it tightly with butcher’s twine in 1-inch intervals. Season outside generously with salt then refrigerate overnight without cover allowing the skin to dehydrate.
- Remove pork from the refrigerator 2 hours before roasting.
- Remove extra moisture from skin by gently wiping skin with paper towel. Remove also any excess salt in the surface.
- Place in a rotisserie oven then roast in a 160C preheated oven for 2½ hours.
- Remove pork from the oven, brush skin with milk, place it back into the rotisserie then increase the temperature to 180C. Continue to roast for 20-30 minutes or until the skin turns crispy and golden brown.
- Remove from oven, let it rest for 15 minutes before slicing. Remove the strings once it cools down then slice and serve.