Lechon Belly Roll

Lechon belly - Trial #1 Here’s my first trial of making lechon belly! I’m trying to find the right mix of seasonings, temperature and cooking method to get a perfect lechon (one that doesn’t need sauce!). How this trial went: 1. Oven temperature at 400F. 2. Seasonings: red onions, garlic, salt, pepper, garlic powder, onion powder, green onions and lemongrass. 3. Basted with a thin layer of soy sauce. 4. At the 2 hour mark, basted with avocado oil. *skin was already crispy at this point. 5. Cooke

Lechon Pork Belly with Crispy Crackling