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Breville-lized Litson Liempo

Yields10 ServingsPrep Time45 minsCook Time3 hrs 30 minsTotal Time4 hrs 15 mins

Lechon- one of the most popular dishes in the country, is a centerpiece of a celebratory meal prepared in all special occasions whole year round. Make this Breville-lized version of lechon-inspired belly roll and astound the guests with this roast to perfection dish. You’ll be surprised how it is crispy on the outside but tender and moist in the inside.

 3 Kls Pork Boneless Belly
 1 pc Medium white onion

 1 head Garlic
 4 Stalks Lemongrass
 2 Stalks Scallions
 ¼ cup Soy sauce
 1 tsp paprika powder
 1 tsp cayenne pepper
 ½ cup salt
 2 tbsp cracked black pepper
 2 tbsp Calamansi Juice
 ½ cup olive oil
1

Wash the meat thoroughly in a cold water. Make sure it’s deboned and the skin is free from hair.

2

Poke the skin and the inner part of the belly using fork  so that the marinade will penetrate.

3

Rub 1/2 cup of salt on both sides of the belly to season and absorb the moisture from the skin. leave it for 30 mins.

4

Combine paprika, cayenne and black pepper powder and dry rub it all over the meat.

5

Using the Breville Kinetix Pro Blender, process 2 bulbs of lemon grass, garlic, onion, calamansi juice and soy sauce until smooth.

6

Rub the marinade into the inner part and outer part of the meat and leave it overnight in the chiller.

7

Take the marinated meat out of the chiller, pat dry excess marinade ( dry skin = crispy skin)


8

Arrange the remaining lemon grass (make sure you pound the bulb of the lemongrass) and scallions in the middle inner part of the pork. Then roll it and tie the pork belly using butcher's twine so that the meat is intact and will evenly cook.

9

Using the Breville Smart oven Pro. Preheat the oven to 180 Deg C

10

Arrange rolled pork belly over the greased grill pan. Securely wrap the grill pan with an aluminum foil.


11

Put 1 and 1/2 cup of water into the baking pan then place the grill pan with belly on top. 
(making a heated bath)

12

Roast it for 2 hours under 180 Deg C.

13

Remove the foil. Roast for 1 hour under 180 Deg C. Then crank up the temperature to 220 Deg C under roast function for 30 mins.

14

Slice into serving pieces and best served with spiced vinegar.

Chef’s note: Poke the skin before steaming the belly. Brush olive oil to skin every 30 mins to make it crispy and crackling..

Nutrition Facts

Servings 10