Easy Thai Pork Lechon Extra Crispy Recipe

Ingredients

• 1 whole pork belly (about 4-5 pounds), skin on
• 4-5 tablespoons rock salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 onion, quartered
• 5 cloves garlic, crushed
• 2-3 stalks green onions, chopped
• 1-2 stalks lemongrass, trimmed and smashed
• 2-3 bay leaves
• 1 cup vinegar (cane vinegar preferred)
• 1-2 tablespoons soy sauce (optional)
• 1 cup water
• Cooking oil for brushing

Instructions

1. Prepare the Pork Belly: Carefully score the skin of the pork belly with a sharp knife in a diagonal pattern, being cautious not to cut into the meat. This will help the skin become crispy during cooking.
2. Marinate the Pork: Rub rock salt generously all over the pork, especially into the scored skin. In a bowl, mix the black pepper, garlic powder, crushed garlic, onion, green onions, lemongrass, and bay leaves. Rub this mixture over the meat. Pour vinegar and soy sauce if using over the pork. Cover and let marinate in the fridge for at least 2 hours, preferably overnight.
3. Preheat the Oven: Preheat your oven to 375°F (190°C).
4. Prepare for Roasting: Place the marinated pork on a roasting rack in a roasting pan. Add 1 cup of water to the bottom of the pan to prevent drying out as it cooks.
5. Roast the Pork: Roast the pork in the preheated oven for about 2-3 hours. Every 30 minutes, brush the skin with cooking oil to help it crisp up.
6. Crisp the Skin: After 2-3 hours, increase the oven temperature to 450°F (230°C) and roast for an additional 30 minutes to 1 hour until the skin is crispy and golden brown. Keep an eye on it to prevent burning.
7. Rest and Serve: Once crispy, remove the pork from the oven and let it rest for about 15-20 minutes before carving. Serve with a dipping sauce like liver sauce or spiced vinegar.
8. For an even crispier skin, consider blowing air underneath the skin before marinating or using a grill for the final crisping.
9. Ensure you have a meat thermometer to check that the internal temperature reaches at least 145°F (63°C) for safety.