Cebu Style Pork Belly

I have been craving for Cebu style lechon for the longest time and decided to recreate the Cebu flavor at home instead of buying lechon.  I researched and experimented until I finally came up with the taste that is quite similar and easy to make anytime, anywhere.

The three basic ingredients of the belly are tanglad leaves, sampaloc and green onions.  The first time I made the belly roll, I baked it all throughout.  It took more than four hours to finish (I had gone to the mall by then!) until it came out done.  The belly was good but a bit tough.  The second time I tried it, I boiled the pork belly in tanglad leaves, sampaloc powder, green onions in water with lots of salt.  This came out better and a lot more tender.  However, just make sure that the belly has generous layers of fat (don't worry, it will melt while boiling and baking!) so as it comes out juicy and tender.  There were times that my lechon came out dry because my mom always insists on using belly without too much fat.

You may roll the belly before boiling it.  Just spread a layer of the stuffing, roll the belly and tie it all up.  Another method (easier to bake too) is boiling the whole belly, cooling it off, making some slits and stuffing them with the tanglad, sampaloc, onion green onion mixture.  The trick to making the skin crispy is putting the belly in the freezer just before baking it.

Here's my recipe:

3 kilo boneless belly (liempo)

salt

tanglad (lemongrass)

sibuyas na mura (spring onions)

4 garlic segments

pepper

1 pack sinigang mix

water

Procedure 1:  Wash liempo and put in a pot.  Cover with enough water.  Throw in the tanglad leaves (leave the tender parts for the stuffing), a bunch of spring onions, half pack of singang mix, garlic and lots of salt and pepper.  Boil until tender.  Meanwhile, chop the tanglad and a bunch of green onions.  Mix in some salt, pepper and the rest of the sinigang powder.  Once the belly is cool enough, make some slits and stuff with the mixture.  Put the belly in the freezer for at last 2 hours.  Bake  for 1 hour in 350ºF.  Cool, chop and serve.

Procedure 2: (Rolled Belly): Wash liempo, put in mixture of tanglad, sinigang mix, green onions, salt and pepper and roll.  Tie securely.  Put in the pot, cover with water, throw in tanglad leaves, a bunch of spring onions, garlic, sinigang mix, salt and pepper.  Boil until tender. Put the belly in the freezer for at last 2 hours.  Bake  for 1 hour in 350ºF.  Cool, slice and serve.