Boneless Lechon Belly a.k.a Lechon Cebu

Look how beautiful this baby is! We are definitely in Lechon heaven!

I have not been able to post any entries on this blog in the last months, that was sad, really. I really really wanted to keep this blog going. More so, to improve it. I just didn't know how to do it. I really think I need help to design this blog, plus the other "mommy" blog which I also wanted to keep active as an online diary for the girls. Unfortunately, the drive just wasn't there. But, now is a totally different case. I have just had a major major accomplishment in my cooking adventures and I think, this one is really for the books. Maybeone of the most successful kitchen experiments I've had. Although personally, I think this one really tops them all!

Last week, the Expat Daddy's and my chats on Facebook while we were both at work revolved around the Cebu Lechon that we have been craving for. We both agree that it would be a good idea to try it out since all ingredients are now readily available in Qatar. We were both so motivated and from the first conversation, it had developed into a full-blown plan!  We don't have any of the ingredients, but our major set back was the butcher's twine which we didn't know where to get. I even asked in one of my groups in Facebook if they knew where to buy. I received a couple of store recommendations and I relayed it to the Expat Daddy who was tasked to buy all we need. In the end, he came home with a yarn. LOL! 

But who cares?! We are really set on making it for our Friday lunch. So, yarn it is! My concern only was that the yarn may burn and not hold the meat while it cooks. Fortunately, my anxiety was for nothing. The yarn held just as well. 

Our little kitchen adventure  started on Thursday night. After another complicated dinner of steak, mashed potato, salad and roasted mushrooms. I didn't care how tired I was with the dinner preparation. I was really set on the lechon. So after Yaya finished washing up and cleaning the kitchen, the Expat Daddy and I tackled the task at hand. We already had the boneless belly thawed and now it's sitting in the kitchen counter at room temperature. In a bowl I mixed salt, crushed black pepper and coarsely chopped lemon grass, bay leaves and scallions. then I rubbed it on the non-skin side of the meat. After that the Expat Daddy helped me in rolling the meat and tying it (yes that was his only role! LOL!). I then mixed more salt and crushed black pepper in the same bowl and rubbed it on the skin side of the meat. After that I kept the meat back into the freezer overnight. 

Pardon the tying, we are amateurs :)

The next day, after waking up, I immediately took out the meat from the refrigerator to thaw up to room temperature.

In a Pyrex flat dish, I prepared the marinade by mixing soy sauce, vinegar, brown sugar, lemon grass, garlic, onions, bay leaves and scallions. I then transferred the rolled pork belly in to the marinade. Untied it so that I can also marinate the meat-side of the pork. I marinated it for about an hour, turning it over from time to time to marinate both sides evenly. After an hour, I scooped all the solid ingredients of the marinate and put it on the non-skin side of the meat and rolled the meat back again. 

I then turned on the oven to high and let it heat up for about 10-15 minutes before putting in the pork belly. I baked it for about 2 hours on medium heat and another 30 minutes on low heat until the skin is crisp.  After 2.5 hours, Viola! 

Crisp skin and tasty skin that's peeled off the succulent meat. Did I say Lechon Heaven? :)

We let it sit for about 10 minutes to cool down before chopping it. I mentioned that the skin was too crispy it just peeled itself off the fat portion of the meat. This really is oh so yum! We served it with steaming hot rice and Philippine mangoes for dessert. And then had an evil laugh right after! LOL! 

We kept the stuffing with the chopped lechon for added kick! 

Oh, I am so pleased with myself. Now 2 days after. I couldn't help myself but share the success with you fellow foodies out there. I am just too giddy with happiness. We all agree that we did well on our first try and we can't wait to try it again. I have actually boasted about it on Facebook and with our family, friends and relatives. And they're as excited as I am to try it out again and sample it to them. Yes people, it wouldn't be so far away. This is happening again!!!!  :)