Cebu-Style Lechon Pork Belly Recipe

For the Marinade:

For the Fillings:

For the Glaze:

Start by wash the pork slab with running water and shave the hairs on the skin.
In a casserole, prepare the marinade by combining all the ingredients.
Bring the mixture to boil then lower heat and simmer for at least 10 minutes.
Turn off heat. Set aside brine solution until it cools.
In a bowl, pour the marinade on the pork slab and marinate overnight.
After marinating, remove the pork from the marinade. Rinse with pork with fresh water (to remove over- saltiness) then pat dry with paper towel.
Lay the pork slab on flat surface and place the filling ingredients: rolled lemon grass, leek, and garlic.
Now roll up the pork slab, form a roulade with the garlic, leeks, and lemon grass on the center.
Tie pork with twine (string) to keep its roulade in shape.
Brush the surface with mixture of milk and water.
Set aside for at least an hour to allow milk to set in the skin.
Set and preheat your turbo broiler (or oven) at 375 F or 190 C.
Put the pork roulade on the turbo broiler (or oven) but cover with aluminum foil.
Cover the meat with aluminum foil temporarily for the first 2 hours of cooking to shield the hot air from the oven fan otherwise the outer part of the pork will be cooked quickly yet the inner part is still half cooked.
After 2 hours remove the aluminum foil cover. Continue cooking but rotate the roulade, at least every 10 minutes to evenly cook the skin.
When the skin is already crackling crispy then it is done.
Remove from oven, let cool, cut, then serve. Enjoy!