Thinking of what to serve these holidays? Bellychon, sometimes perceived as the Pinoy’s version of Porchetta, will surely be your new favorite! Try and enjoy the crispiness on the outside, yet tender, flavorful and aromatic on the inside. What a sight to look out for!
Serves 10 to 15.
- 2 – 3 kilo thin rectangular slab pork belly, skin-on
- 1 cup pineapple juice
- ¼ cup soy sauce
- 1 tablespoon cracked black pepper
- 6 stalks lemongrass, pounded and tied into knots
- 6 stalks leeks, chopped
- 2 heads garlic, smashed
- 3 pieces red chilies
- 2 tablespoons rock salt, as needed
- Oil, for brushing
Chef Tatung’s Tips:
- Refrigerate the meat overnight to make the skin crunchy.
- Tie the twine not too tight but just enough to fully secure the roll, as the skin will expand as it crisps and puffs up during roasting.
- Give the roast belly a few minutes before cutting to allow the juices to redistribute.