Can Davao's Lechon Belly Beat Cebu's?
Ida Damo | Nov 23, 2015
Lechon, the star of the Philippine festivities is, without any doubt, a favorite among Pinoys who like to eat. Cebu has been known as "The Lechon Capital of the Philippines" and has come up with artisanal lechons. In fact, the city of Borongan in Samar celebrates lechon festival every year.
Lechon is traditionally cooked by roasting a whole suckling pig on very hot coals. For picky eaters who don't want parts like the head, tail, and feet, the lechon belly would be a very good alternative.
Here is how to do it:
1 whole pork belly without ribs
ground black pepper
1 cup kalamansi juice
1 head of garlic crushed
6 stalks lemon grass
onion chives chopped
8-8 pieces baker’s twine
- Wash pork belly then pat dry. With pork skin facing up, poke skin with knife or fork for good crackling. Rub salt and pepper on skin and flesh. Let rest for 30 mins.
- Marinate in kalamansi and crushed garlic and let rest for another 30 minutes.
- Preheat overn to 180 degrees F.
- Lay out belly on a pan, put lemongrass, onion chives and black peppercorns in the middle of the belly flesh. Make sure that the lemon grass stalks are laid out from one end to another end.
- Roll belly and secure with baker’s twine.
- Bake for maximum of 5 hours but not less than 3 hours.
- Remove from oven every now and then to turn and baste with the sauce used in marinating. Just add a little oil to this marinade to make the skin shiny.
When in Davao City, try their unique lechon ice cream.