Lechon Porchetta

Time to prepare: <15 minutes

Time to cook: 2h30

Difficulty: Average

Ingredients (4 persons):

3 To 4 pound whole pork belly, skin intact*5 To 6 cloves garlic, minced1/2 Medium red onion, minced1 Stalk lemon grass, halved***2 To 3 green onionsBunch of italian fresh herbs (thyme, sage, lemom thyme, rosemary)1 1/2 Tablespoons kosher salt1 Teaspoon black pepper, freshly cracked2 Teaspoons coconut vinegar, **1 Tablespoon soy sauce1 Tablespoon coconut oil1 To 2 banana leaves, for roasting pan (optional)***1 Cup water
For brining1 Stalk lemon grass, halvedLaurel leaves3 Tablespoon salt3 Tablespoon garlic powder1 Roughly chop onion1 Bulb crushed garlic

How to prepare:

FOR BRINING

Combine all the ingredients for brining let it simmer in a 3 cups of water for 5-10 minutes till salt and garlic powder dissolves. Let it cool and tansfer to a big bowl enough for the pork belly to soak in and brine overnight or couple of hours.

Prepare the pork: Remove pork belly from refrigerator (uncovered) 1 to 2 hours before cooking. Pat dry with paper towel.

Prepare the aromatic paste: In a mortar and pestle or food processor, combine garlic, red onion, and coconut vinegar until it looks like a rough paste.

Preheat oven to 400 degrees F. Season the meat side with salt, black pepper, and aromatic paste. Using the back of a heavy knife, bruise the lemongrass stalk to help release the flavor. Place the stalk, Italian herbs and the green onions in the center of the pork belly.

Roll the pork with the skin side on top and use kitchen string to tie the roll at 2-inch intervals. Rub the skin with soy sauce.

Line a roasting pan with banana leaves and pour 1 cup of water. Place the pork roll in the roasting rack and into the pan. Cover loosely with foil and roast for 1 1/2 hours. Remove foil and brush the skin with coconut oil. Place back in the oven and cook for about 1 to 1 1/2 hours more until the skin is very crispy.

Remove from oven and let rest for 10 to 15 minutes.