Lechon sa Oven

Home cooked version of the popular Pinoy Lechong Baboy in the oven.

Ingredients:

1 kilo pork belly roast

1 bundle spring onion, chopped/sliced

3 stalks lemongrass, chopped/sliced

1 small size onion, chopped

2-3 pcs. bay leaf

1/2 head garlic, crushed, chopped

1 small packet sampalok sinigang mix

1/4 cup butter, melted

soy sauce

salt and pepper

Procedure:

Preheat oven to 300°F to 350°F. In a roasting pan with the same size with the pork belly place and arrange to form a bed the spring onion, lemongrass, onion and garlic, keep aside. 

Pat dry the pork belly. 

Rub the inner side with the sampalok sinigang mix then with salt and pepper to taste. 

Place the seasoned pork belly in the roasting pan with the skin outside. 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 1/2 to 2 hours. Occasionally brush the skin with butter. Adjust, lower the temperature if the skin is drying or cooking to fast. 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 of dipping sauce.