Lechon Porchetta

Name: Lechon Porchetta
Ingredients: 4 pounds pork belly whole, skin intact*; 6 cloves garlic minced; 1/2 red onion medium, minced; 1 stalk lemon grass halved***; 3 green onions; 1 1/2 tablespoons kosher salt; 1 teaspoon black pepper freshly cracked; 2 teaspoons coconut vinegar; 1 tablespoon soy sauce; 1 tablespoon coconut oil; 2 banana leaves for roasting pan, optional***; 1 cup water

12 ingredients

7 steps

Ingredients

4 pounds pork belly whole, skin intact*
6 cloves garlic minced
1/2 red onion medium, minced
1 stalk lemon grass halved***
3 green onions
1 1/2 tablespoons kosher salt
1 teaspoon black pepper freshly cracked
2 teaspoons coconut vinegar
1 tablespoon soy sauce
1 tablespoon coconut oil
2 banana leaves for roasting pan, optional***
1 cup water

Directions

1

Prepare the pork: Remove pork belly from refrigerator (uncovered) 1 to 2 hours before cooking. Pat dry with paper towel.
2

Prepare the aromatic paste: In a mortar and pestle or food processor, combine garlic, red onion, and coconut vinegar until it looks like a rough paste.
3

Preheat oven to 400 degrees F. Season the meat side with salt, black pepper, and aromatic paste. Using the back of a heavy knife, bruise the lemongrass stalk to help release the flavor. Place the stalk and the green onions in the center of the pork belly.
4

Roll the pork with the skin side on top and use kitchen string to tie the roll at 2-inch intervals. Rub the skin with soy sauce.
5

Line a roasting pan with banana leaves and pour 1 cup of water. Place the pork roll in the roasting rack and into the pan. Cover loosely with foil and roast for 1 1/2 hours. Remove foil and brush the skin with coconut oil. Place back in the oven and cook for about 1 to 1 1/2 hours more until the skin is very crispy.
6

Remove from oven and let rest for 10 to 15 minutes.
7

Slice and serve with vinegar for dipping, steamed rice, and vegetables of your choice. Enjoy!