Lechon Belly Recipe

As we gear up for the much-anticipated Media Noche celebration in 2024, one menu items the "Putok Batok" Pork Lechon Belly.  This recipe uses two slabs of pork liempo, making it practical for any home kitchen.

Breaking away from the conventional charcoal method, we've opted for a modern approach using the Imarflex Turbo Airfyer Convection and Rotisserie. Don't worry if you don't have an oven; this recipe is adaptable to an Air Fryer as well.

This Pork Lechon Belly recipe offers a modern twist to a classic dish, ensuring a crispy and flavorful centerpiece for any celebration. With a few adjustments, you can recreate the magic of a whole lechon right in your own kitchen. For an added flavor, Maggi Magic Sarap is included in the list of major ingredients.

Before diving into the cooking process, a bit of preparation is necessary. Ensuring a clean and hair-free surface is crucial, so a quick flame treatment for the skin is recommended.

Pork Lechon Belly Recipe

Ingredients:

1 kilo pork belly or liempo, bones removed.

1 whole onion, finely chopped

1 tsp ground black pepper

1 tsp garlic powder

1 tbsp salt

2-3 pieces bay leaves or laurel leaves

1 tsp rosemary

1 small pack of Maggi Magic Sarap

Oil for brushing

 

Instructions:

1. Make a cut on the meat to allow the flavors to permeate.

2. Rub the inside of the meat with a blend of ground black pepper, garlic powder, salt, bay leaves, rosemary, and Maggi Magic Sarap.

3. Sprinkle the finely chopped onions and, for an extra layer of flavor, include a lemongrass stalk if desired. Roll the belly tightly.

4. To keep the roll intact, tie it tightly. This step might require an extra pair of hands.

5. Place the rolled pork on the rotisserie rod and insert it into the preheated oven at 175ºC. Cook for 60 minutes.

6. Brush the skin with oil, increase the temperature to 190ºC, and continue cooking for another 45-60 minutes or until the skin turns brown and crispy.

7. Serve paired with lechon sauce or a toyo-mansi dipping sauce for an extra kick.

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