LECHON BELLY ALA CEBU / AUSSIE PORK ROAST / PORCHETTA / OVEN-BAKED / MACAW PARROT ASSISTANT COOK

Gidday Buddies! Finally made my first cooking vid and please bear with me :-) This is my own version of Cebu’s lechon Belly / Aussie Pork Roast / Porchetta assisted by Bubba Cyan :-) Ingredients: boneless pork belly, salt, pepper soy sauce and oil for skin For Stuffing garlic, onion, spring onions, salt, pepper, lemon grass & chilli For Sauce Apple cider vinegar, garlic, onion, brown sugar, chilli, salt & pepper For Drip Pan water, remaining blended mix, star anise & bay leaf Cooking Time: * Preheat oven to 150C * With a small knife, score surface of the skin all over without cutting the meat.  * Season with salt and pepper. * Place in fridge at least 2 hours to remove moisture * Blend soft part of lemongrass, spring onions, onions, chilli, garlic, salt, pepper, soy sauce and vinegar * Place the pork belly skin side down on a flat working surface. Pour half of the blended stuffing mix evenly, arrange the lemongrass stalks, onions, chilli, and garlic. * Roll pork belly into a tight log, ending with skin side up. Using kitchen or cooking twine, tie on four to six places to secure shape.  * Massage roll evenly with soy sauce and spray oil. * Place the belly roll on a roasting rack.  * Prepare Drip Tray - get the oven tray enough to catch the drips from the roll. Add water to remaining blended mix & pour to tray, add lemongrass, springs onions, onions, garlic, Star anise, and bay leaf. * Place roll in middle part of oven and drip tray at the bottom. * Cook for about 2 hours and increase temperature to 180C until meat is cooked through and brown. * Increase temperature to 220C and continue to cook for about 30 to 40 minutes or until skin is crisp. * Remove from oven and let rest for about 10 to 15 minutes before slicing.  The roast veggies is cooked in between the roll and the drip tray an hour before roll is cooked. Enjoy as much as we did! Cheers :-)

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