Lechon Belly Recipe - Great British Chefs

Step 1

Preheat the oven to 160C fan/Gas 4

Step 2

Make the lechon sawasan by combining all the ingredients in a bowl and whisking until the sugar is dissolved. Refrigerate until the pork is ready

Step 3

Prepare the pork belly by placing it on a flat surface with the skin facing down. Score the meat with a sharp knife, then season liberally and evenly with salt and black pepper

Step 4

Rub the scored flesh with the crushed garlic, finely chopped ginger, soy sauce and 1 tablespoon of the vinegar. This is easiest using your hands

Step 5

Place the spring onions, lemongrass and chillies in the middle of the belly, horizontally

Step 6

Roll the belly up and tie using butcher's string. Both ends of the belly should meet and not overlap

Step 7

Place the rolled belly on a rack inside a roasting tray. Rub the skin with the remaining tablespoon of vinegar and season liberally with salt

Step 8

Place in the oven and cook until golden brown, roughly 3 to 3.5 hours

Step 9

Remove from the oven and rest for around 10 mins, to allow the skin to become crisp

Step 10

Transfer to a chopping board and remove the string before slicing and serving with the Mang Tomas and lechon sawasan dipping sauces