Pork Lechon or Litson is probably one most crave food in overseas. I know I did crave for it a lot in my early days here in America. The main challenge of cooking Pork Lechon is getting the skin crunchy without burning before the whole hog gets properly cooked. Also, for the most part we only need small servings and not the entire hog.
After searching a little for the best way to cook a small sized serving and still have that authentic taste of real Pork Lechon, I came up with this recipe. It has the taste and texture of a full size Pork Lechon and most importantly the crunchy skin that we Filipinos love.
To me, this recipe is by far the best tasting one. It’s definitely better than baking it, and using a grill to cook it does not leave that funny taste you get when it’s baked.
- 2 to 3 lbs of Pork Liempo (Pork Belly) with skin
- 10 Cloves of Garlic smashed for the Pork Belly
- 1 TBSP of Soy sauce
- 5 Cloves of Garlic for the vegetable bed
- 5 Sticks of Celery cut into 1-inch pieces
- 1 large Onion chopped
- 2 Bay leaves (Laurel)
- Salt & Pepper
- Begin by rinsing your Pork Belly, making sure that you dry it thoroughly, and then setting it aside.
- Next, you need a baking dish or pan that is big enough to fit the Pork Belly and to layer the vegetables (celery, garlic, onions, bay leaf and salt & pepper) on the bottom on the baking pan.
- After that, prepare the Pork Belly by rubbing the garlic all over its skin and the meat.
- Then cut slits in a diagonal. See picture to clarify this.
- And finally, drizzle one Tbsp. of soy sauce on the skin and place the whole Pork Belly in the roasting pan.