Pork belly on the rotisserie

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Name: Lechon Liempo
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8
Cuisine: not set
Ingredients: 1 Pork Belly 5 - 10 lbs; 4 tblsp Olive oil; 2 tblsp Garlic minced; 2 tblsp Salt; 1 tblsp Vinegar; 2 tsp ground black pepper; 2-4 stalks lemongrass Depending on pork size; Smashed; 2 inches Ginger peeled, cut into long slices; 1 Red onion cut into large slices; 6 Green onion; 5 bay leaves

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INGREDIENTS

1 Pork Belly ; 5 - 10 lbs
4 tblsp Olive oil
2 tblsp Garlic ; minced
2 tblsp Salt
1 tblsp Vinegar
2 tsp ground black pepper
2-4 stalks lemongrass ; Depending on pork size; Smashed
2 inches Ginger ; peeled, cut into long slices
1 Red onion ; cut into large slices
6 Green onion
5 bay leaves

Servings

INSTRUCTIONS

In a bowl, mix together olive oil, garlic salt and vinegar. Whisk into a fine paste. Set aside.

Lay pork belly out skin side up. With a small paring knife or other fine pointed object, poke many tiny holes all over the skin surface. This is important to get a good, crispy skin.

Turn pork belly so skin side is down. With a sharp knife, score the meat crisscrossing diagonally with cuts about an inch or two apart. Spread the olive oil, garlic mixture all over the meat. Rub the mixture into the meat with your hands.

Lay the lemongrass, ginger, scallions and bay leaves across the meat. Roll the port belly up as tight as possible and tie tightly with kitchen string.

Prepare the coals and rotisserie. Keep the coals temperature low and add fresh coals sparingly and only as needed.

Cook the pork belly for about 3 hours - meat thermometer should read 160 when done.

Let rest on a cutting board for 20 minutes before slicing.

Serve with Mang Tomas sauce.

NOTES

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Lechon Liempo

1 Pork Belly 5 - 10 lbs
4 tblsp Olive oil
2 tblsp Garlic minced
2 tblsp Salt
1 tblsp Vinegar
2 tsp ground black pepper
2-4 stalks lemongrass Depending on pork size; Smashed
2 inches Ginger peeled, cut into long slices
1 Red onion cut into large slices
6 Green onion
5 bay leaves

In a bowl, mix together olive oil, garlic salt and vinegar.  Whisk into a fine paste.  Set aside.

Lay pork belly out skin side up.  With a small paring knife or other fine pointed object, poke many tiny holes all over the skin surface.  This is important to get a good, crispy skin.

Turn pork belly so skin side is down.  With a sharp knife, score the meat crisscrossing diagonally with cuts about an inch or two apart.  Spread the olive oil, garlic mixture all over the meat.  Rub the mixture into the meat with your hands.

Lay the lemongrass, ginger, scallions and bay leaves across the meat.  Roll the port belly up as tight as possible and tie tightly with kitchen string.

Prepare the coals and rotisserie.  Keep the coals temperature low and add fresh coals sparingly and only as needed.

Cook the pork belly for about 3 hours - meat thermometer should read 160 when done.

Let rest on a cutting board for 20 minutes before slicing.

Serve with Mang Tomas sauce.

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Lechon Liempo
KurtF

Nutrition

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Serving Size: 1 Serving (21g)
Recipe Makes: 8 Servings

Calories: 27
Calories from Fat: 16 (59%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1.4mg		0 %
Potassium 41.1mg		1 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.2g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 27

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