Lechon Belly

A lechon belly recipe that pays tribute to the classic Cebuano lechon flavours. This one has a spicier kick using Reqado Hot Rub and the delightful aroma of spices and herbs. Try this recipe and have a fiesta at your own home!

Prep Time: 30 minutes
Marinating Time: Overnight
Cook time: 3.5 hours
Serves 8-12
Spices Used: Reqado Hot Rub, Thyme Leaves, Whole Black Pepper

Ingredients:

3 kilos lechon belly
500 ml of water
1/2 cup salt
2 tbsps whole pepper corns
5 cloves garlic
4 tbsps Reqado Thyme Leaves
3 bay leaves
4 stalks onion leeks
4 stalks lemon grass (tanglad)
10 tbsps Reqado Hot Rub
more salt and pepper for rubbing 

Creating the belly brine:

1. In a pot, mix 500 ml of water, 1/2 cup salt, whole pepper corns, 5 cloves garlic crushed, 1 tbsp of Reqado Thyme Leaves, 3 bay leaves, 1 stalk of onion leeks, 1 stalk of lemon grass or tanglad.
2. Bring to a boil and let it cool.
3. In a large container, place the belly and pour the brine.
4. Add 1 tbsp of Reqado Hot Rub and stir.
5. Cover the container and leave in the refrigerator overnight.

Prepping the Belly:

1. Remove the belly from the brine and lightly wash with running water to remove excess salt.
2. Pat dry and lay on a flat surface, skin down and the surface with the meat up.

In each belly slab: 

• Generously sprinkle about 3 tbsp of Reqado Hot Rub.
• Add 1 tsp of Reqado Thyme leaves, 1 tbsp of whole pepper corn and 1 tsp of salt.
• At the centre, place 1 stalk of onion leeks and another stalk of lemon grass. Fold the stalks following the length of the belly.

4. Roll the belly and tightly tie with kitchen twine.
5. Lightly rub the skin with Reqado Hot Rub.

Roasting the Belly:

1. Place a baking rack on top of a baking tray. This is where you will lay the bellies which will allow for the oil to drip. 
2. Cover the whole baking dish with aluminum foil. Do not let it touch the belly skin's surface because it will stick while roasting.
3. Place the baking dish in a pre-heated oven (375F) and leave for 2.5 hours.
4. After 2.5 hours, carefully remove the foil.
5. Bring down the oven temperature to 250F and roast the belly for another hour.
6. Turn the sides from time to time so that the skin will be crispy on all sides. 

Serve on its own or with hot sauce, or Mang Tomas. Do not remove the lemongrass and onion leeks stalks as they help hold the belly together in a nice round shape.

Chop the belly with a sharp knife and enjoy the crispy juicy pieces.

Enjoy at home!