Preparation time is 25minutes
Cook time is 2hours 30minutes
Total time is 2hours 55minutes
Serve is for 6 people
Estimated cost per serve is 10.8 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
Pickled Cucumber
- 1/3 cup rice wine vinegar
- 1tablespoons caster sugar
- 1teaspoons cooking salt
- 1 continental cucumber, thinly sliced into rounds
- 1.30kilograms pork belly
- 1tablespoons sea salt flakes
- 1/2teaspoons ground black pepper
- 3 lemongrass stalks, white parts only, roughly chopped (see Tip)ingredient tipTip
Instead of lemongrass stalks, you can use 2 tbs lemongrass paste.
- 4 spring onions, roughly chopped
- 6 garlic cloves, roughly chopped
- 1tablespoons rice wine vinegar
- 1tablespoons salt-reduced soy sauce
- 1/3 cup Macro Organic tomato chutney (to serve)
Nutrition per serving
4820kJ / 1150Cal
4820 Kilojoules or 1150 Calories
55% of daily energy intake*
Protein
21.7grams
Fat
115grams
Carbs
11.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make lechon – a classic pork dish from the Philippines. A pork roast is filled with a lemongrass and garlic mix, then crisped up to perfection.
Method
Step 1 of 6
Using a fork or large skewer, poke holes into pork flesh, ensuring not to pierce rind. Turn pork rind-side up and pierce rind, ensuring not to pierce through to the flesh. Rub salt and pepper into rind. Refrigerate, uncovered, for 2 hours.
Step 2 of 6
Preheat oven to 180°C/160°C fan-forced.
Step 3 of 6
Place lemongrass, onion and garlic in a food processor and process until finely chopped. Pat pork rind dry with paper towels. Rub lemongrass mixture over flesh. Starting from 1 long side, roll pork to enclose filling and secure with kitchen string at 3cm intervals. Combine vinegar and soy in a small bowl, then brush rind with vinegar mixture. Set aside for 5 minutes to dry.
Step 4 of 6
Bake pork for 2 hours or until rind starts to crackle and pork is almost cooked through. Increase oven to 220°C/200°C ℃fan-forced. Bake for 30 minutes or until rind is crisp.
Step 5 of 6
Meanwhile, to make the pickled cucumber, combine vinegar, sugar and salt in a bowl. Add cucumber and toss to coat. Set aside until required.
Step 6 of 6
Transfer pork to a plate, cover loosely with foil and rest for 15 minutes. Thickly slice. Serve with pickled cucumber and chutney.
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