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Lechon Kawachi

Yields8 ServingsTotal Time2 hrs 30 mins

A crispy and irresistible pork belly!

Pork Belly
 2 kg pork belly slab
 3 tbsp salt
 2 tbsp black ground pepper
Pork and Beer Stock
 1 tbsp oil
 1 garlic bulbsmashed
 2 red onionchopped
 1 stalk lemongrasswhite part chopped
 3 pcs siling labuyo
 1 can beer
 2 tbsp soy sauce
 1 pork cube
 2 cups water
Pork Gravy
 1 tbsp unsalted butter
 1 tbsp all-purpose flour
 ½ tbsp thyme leaves
 2 tsp oregano leaves
 2 tsp spanish paprika
 2 cups pork and beer stock
 1 tbsp mustard
 salt and pepper to taste
Pork Belly
1

Massage the pork belly with salt and pepper. Make sure the pork belly slab is well seasoned. Chill the pork belly in the fridge for at least 2 hours.

2

Place the pork belly in a baking pan then pour the beer and pork stock in the pan until half of the pork belly is submerged.

3

Roast the pork belly in a pre-heated oven at 180C/350F for 1-½ hours or until the pork is tender.

4

Once the pork is tender, remove from the oven then poke small holes on the skin using a knife or fork. Increase the heat to 220C/425F and broil the pork belly for another 20-25 mins to crisp up the skin

5

Remove from the oven and Let it rest for at least 10 mins before carving. Serve with the Pork Gravy.

Pork and Beer Stock
6

In a sauce pan, saute the garlic, onions, lemongrass and siling labuyo.

7

Deglaze the pan with beer then simmer for two minutes.

8

Pour the soy sauce, water and then add the pork cube. Stir and boil the mixture for three minutes. When done seit it aside.

Pork Gravy
9

In a pan, melt the butter. Add the all-purpose flour and cook it until it turns into a blond roux.

10

Add in the thyme, oregano and and spanish paprika. Let it cook for a minute. Pour the beer and pork stock gradually while stirring to avoid lumps.

11

Add the mustard then season with salt and pepper. Simmer until it reaches a sauce consistency. Strain to have a smoother sauce. Set aside.

Nutrition Facts

Serving Size 6-8

Servings 0