Lechon Balamban Liempo

Lechon Balamban Liempo

1/2 kilo pork belly
garlic powder
salt and pepper

For the filling
1 small bundle large spring onions, chopped
1 stalk lemon grass, chopped
1 small bundle chives, chopped
3-4 cloves garlic, chopped
black pepper powder
chili flakes
salt

For the baste
3 tablespoon oil
1 tablespoon soy sauce.

Cooking Instructions:

Make an incision in the middle of the pork belly to form a pocket for the fillings. 
Rub the pork belly with garlic powder, salt and pepper, let stand in the refrigerator and marinate for a least 1 hour or more.
 Mix and blend all the filling ingredients, and put it inside the belly pocket, keep aside. 
Preheat oven to 300°F to 350°F using the top and bottom heating element. In a roasting pan with the same size with the pork belly place the pork belly with the skin on top. 
Drizzle the pork belly skin with soy sauce and rub to evenly coat.
Place the roasting pan in the pre-heated oven and roast for 1 to 1 1/2hours. 
Occasionally brush the skin with the oil and soy sauce baste mixture. 
Adjust, lower the temperature if the skin is drying or cooking to fast. 
Now remove the pork belly from the baking pan and place in the middle of the oven in a rack, continue to roast for another 20 to 30 minutes. 
Increase the oven temperature to 400°F to 450°F during the last 10 to 15 minutes of cooking or until reddish in color and the skin should be crisp at this stage. 
Remove from oven and cover the roasting pan with aluminium foil and let rest for 10 to 15 minutes. Cut into serving pieces and serve with your choice pinakurat vinegar dipping sauce.

recipe source: overseas Pinoy cooking