Homemade Cebu Lechon Crispy Roasted Pork Belly (w/ Eng Subtitles) | HungreeCatt Cooks

we will start with the preparation of the ingredients for our stuffing. This one, first is we are mincing garlic or finely chopping and here I am cutting up lemongrass roots Then, next is chopped red onions, or you can use whatever onions you have, and then I am also cutting green onions or onion leeks. And then, since we prefer spicy lechon, we have 6 chilis here and we will cut them into smaller pieces Here are all the stuffing ingredients put into one plate together with salt and pepper. The pork that we bought is actually called American Style Pork Ribs, you can also use Pork Belly Slab or "lechon Kawali" cut. We asked the butcher to cut a pocket in the middle part of the meat so we can put in the stuffing there. Be careful to not overcut the pocket to the other side of the meat. Next is we will be massaging salt and pepper inside the pocket to make sure the inside is well seasoned. just mix all the stuffing ingredients on the plate together with the salt and pepper. This allows when we put the stuffing in the lechon belly, all the flavors will merge and melt together. So let's pack in all the stuffing into the pocket. And for the remaining salt and pepper on the plate that has garlic and onion flavors, we massaged it to the outside of the pork as well. Just fix the meat and stuffing to make sure it is evenly distributed inside. Then like our pork belly roll we will put soy sauce on the skin of our lechon, this will help brown the skin. And then we also put oil to help the skin become crispy and shiny. Now, we will also put salt and pepper all over the outside of the pork belly slab. We are using rock salt and black pepper powder is what we are using here. While we are preparing, we already preheated our oven to high setting. Note that our oven only has 2 settings, high and low. The next step is to pour water on the baking tray and will be put on the lower part of the oven. This tray will prevent the meat from drying during the cooking process and at the same time it will catch oil coming from the meat. Note that if there is no tray to catch the oil, it will directly pour down to the floor of the oven resulting the oils to be burnt and smoke. So we will roast this lechon for 1.5-2 hours in low setting to make sure that all parts of the meat will be cooked thouroughly inside including meat and bones. This should be cook for 2 hours in low setting and then once we notice that it's already cooked say, around 1.5-2 hours, you can put it on medium setting or higher temperature to start melting the fats and cook the skin faster As you can see the oil are dripping down from the meat on the oven medium setting. And then since there's still a lot of space, we are also cooking milkfish here When the water on the baking trays are starting to dry up, you need to refill them with water to avoid the oils on the tray to burn and smoke out this is how we refill our trays with water, which we were not able to show on our first video our lechon has been cooking for around 3.5 hours, so we're going to adjust the temperature to high setting when we realized that the skin isn't getting crispy, we leaned the skin over to the side of the oven from observation and from experience, we know the this part of our oven is hotter so we put the skin there to crisp our oven doesn't have a broiler or any heat source on top so we improvised. but since this is one of the hottest parts of the oven we need to watch out for the skin so it won't get burned so as soon as we saw the skin is crispy we took it away from the side and let it cook in the middle part after 4 hrs cooking time, we left it for another 30mins on the remaining heat to let the meat cook more to make sure we melt as much fat as possible and the meat is tender and then, here is how it looks like now. now we are switching to our actual audio

Channel: HungreeCatt - Food and Travel

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Id: jIJ0HlyL-Jk

Length: 13min 9sec (789 seconds)

Published: Wed Apr 19 2017