Okay, so today I decided to tackle something I’ve been wanting to try for ages: making lechon, Cebu style! I’ve heard so much about how amazing it is, with its super crispy skin and flavorful meat, and I finally felt brave enough to give it a shot.
First things first, I got a nice pork belly. Finding a good one was a bit of work, finally I got all the ingredients.
Prepping the Pork
I washed the pork belly and patted it dry. And made the skin dry, so it could got crispy.
- Scoring the skin: I used a sharp knife to score the skin in a criss-cross pattern. It’s important to not cut too deep, just through the skin and a bit of the fat.
- Rubbing the belly: Salt, pepper, lots of garlic, and some other seasonings.
The Long Wait (Roasting)
Then came the cooking part. Put the belly in oven. I started with a low temperature, around 250°F , to slowly render the fat and cook the meat evenly.
After a few hours, I cranked up the heat to around 400-450°F to really crisp up that skin. I kept a close eye on it, turning it now and then to make sure it browned evenly. My kitchen start to smell delicious.
The Result
Honestly, it was pretty good. The skin was super crispy, making that satisfying crackling sound when I sliced it. And the meat was juicy and full of flavor. It takes a while from start to finish, but that first bite totally makes it worth it!
I still need to perfect my lechon-making skills, but for a first attempt, I’m calling it a win. Next time, I might try stuffing it. Can’t wait for round two!
