EASY steps HOW to make pork belly lechon using cebu lechon m

When meat is sliced it maximizes the flavour absorption and makes meat tender.

Rub seasoning generously on the meat will allow it to soak in the flavour.

Tying the pork belly meat  helps keep its shape and cook even. Make sure you use kitchen twine to hold the pork belly meat together the entire cooking process. 

Basting the pork belly skin can help improves the texture and flavour of the pork skin. Mix soy sauce and oil (1:1) ratio. Baste the pork belly skin just once before placing it in the oven.

Cooking pork belly  low and slow prevent moisture  lost from the meat and helps cook evenly  that keeps your meat tender and juicier.

Place the meat in the oven with the joint side up first. It prevents the juice from coming out  that keep your meat moist.

Turn meat after 2 hrs or golden brown. Continue cooking until meat is fully cooked.To determine your meat is done, is by the colour of the juices that comes of it. Make sure the juices run clear and skin is golden brown.

Remove pork belly meat from the oven and wait 10-15 minutes before slicing and serving. It helps redistribute the juice throughout the meat. If you're worry about the meat cooling off, you can cover with aluminum foil. In our experience, we just leave it open and we find it makes the skin more crispier.