A Recipe Inspiration for FishnChix.Ph Pork Lechon Kawali Boneless Cut!
Crispy Roast Pork Belly (Lechon Macau or Lechon Kawali)
A perfect recipe base for homemade roast pork belly !
1kg Pork Belly, dried very well (refrigerate uncovered overnight)
1tsp Five Spice Powder (Lechon Macau) or Garlic Powder (Lechon Kawali)
1 tsp Kosher Salt
1-2 tbsp oil
1 tsp vinegar
salt crust , kosher salt
Flavor the pork. Season the underside of the pork with five spice powder/garlic powder (choose 1) and salt, using a little bit of oil to rub in the seasonings.
Wrap with foil. Lay pork skin side up on a sheet of aluminum foil, and fold up the edges on all sides, leaving only the top open.
Prepare the salt crust. Brush skin with vinegar, then carefully spread a layer of kosher salt over the top of the pork.
1st roast. Roast pork at 350F for 1 hour. After roasting, remove the salt crust and brush off any excess salt.
2nd roast. Increase oven heat to 465F (230C), and roast the pork for another 40 minutes, until the skin becomes very crispy.