Stuffed Rolled Lechon Belly
Servings 12 people
- 3 kilos whole pork belly, deboned, preferably a wide slab that can be rolled.
- annatto oil for brushing
- 2 cups pineapple juice
- 3 tablespoons sea salt
- 6 cloves garlic crushed
- 2 cloves garlic sliced
- 2 cups onion leeks, white and green parts, sliced
Marinate pork belly in pineapple, salt and garlic for at least 3 hours or overnight. You may want to poke holes in the inside of the pork belly to allow marinade to seep into the meat.
To roll pork belly, first discard marinating liquid. Lay the pork on a board, skin-side down. Rub with salt and pepper. Then arrange garlic and leeks on top of the pork. Neatly roll the meat along the grain of the pork until the ends meet. Tie the joint tightly with butcher’s string at regular intervals to hold the roll together.
Preheat the oven to 250°C/475°F, or as high as it will go.
Place rolled belly on an oiled roasting tray. Roast for 30 minutes to brown and crisp the skin. Then bring down oven temperature to 177°C/350°F and roast for another 2 hours. Brush with annatto oil every now and then.
When pork is cooked, carve into slices. Serve with vinegar on the side. salt and pepper, to taste