Bellychon
- 2.5-3 kilos pork belly slab
- 2-3 stalks lemon grass ((as needed) )
- 3-4 stalks onion leeks, ((as needed) )
- 3-4 stalks celery ((as needed) )
- 12 cloves garlic ((as needed) )
- 2-3 tablespoon Rock salt (atsuete oil for basting )
- Pre-heat oven to 300⁰F/150⁰C.
- Wash pork slab and trim excess meat and fat from the sides.
- Rub the whole pork belly with rock salt.
- Arrange the lemon grass, leeks, celery, and garlic at the center of the meat.
- Roll up the pork slab (not overlapping the sides of the meat) to form a roulade or a cylindrical shape, making sure that the stuffing is in the center.
- Tie the pork roulade with twine or string to keep its shape.
- Place the prepared pork in a rack oven pan and place it in the oven. Roast for 1- 1 ½ hours.
- After 1 1/2 hours, remove the pan from the oven and brush the pork bellychon with atsuete oil, and put it back into the oven to roast for another 1 ½ hours, increasing the oven temperature to 392⁰F/200⁰C and basting it with atsuete oil every 30 minutes.
- Remove the pan from the oven and remove the twine. Place the pork bellychon on a serving plater and serve with your choice of dip or “sawsawan”.
