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LECHON LIEMPO

Ingredients:

2 (700-800 g) pc boneless MONTEREY LECHON KAWALI slab, make pockets by slicing the middle of pork belly

BRINE:

10 stalks lemongrass, use white part only
2 pc bay leaves
1 pc star anise
1 tbsp peppercorns
1/2 cup iodized rock salt
8 cups water

FILLING:

1/2 cup chopped leeks
2 tbsp chopped lemongrass stalks, use white part only
1/2 tbsp finely chopped ginger
1 clove garlic, chopped
1/2 tsp pepper
4 pc shallots, finely chopped
1 tsp iodized fine salt

Procedure:

  1. Combine brine ingredients in a saucepan and bring to boil for 3 minutes. Turn off heat then completely cool. Submerge pork and brine for at least 8 hours in the refrigerator. Drain.
  2. Preheat oven at 400°F.
  3. Combine all filling ingredients and mix well.
  4. Stuff filling into the pork pockets. Roll and secure by tying. Transfer to a roasting rack.
  5. Roast for 30 minutes then reduce heat to 350°F and continue roasting for another 40 minutes. Remove string then slice into bite-size pieces. Serve.

Makes 8 to 10 servings.

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