Cuisine
Pinoy
Time
2 hours 30 mins
Servings
4 people people
Preheat oven to 175˚C.
Make slits in the meat-side of the pork belly, then spread on the marinade and massage well into meat. Evenly distribute the red onion slices, lemongrass stalks, and spring onions over the centre of the belly. Roll up the belly, and secure with kitchen twine to secure the filling inside.
Place rolled belly on a rack set over a roasting tray lined with foil. Roast in oven for 2hr, until deep golden. Remove from oven and brush with vinegar. Turn up the oven to 220˚C and roast for a further 30min to crisp up the skin.
Remove lechon from oven and rest for 30min before carving.
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