Home Baked Lechon Liempo
- In a casserole, boil a kilo or 1 1/2 kilos pork liempo or pork belly (skin on). Add 3 bay leaves, a tablespoon of peppercorns, a whole head of onion (halfed), a whole head of garlic (halfed), a handful of salt, and a bouillon cube.
- Once boiling, turn the heat down to low and let the meat simmer until tender. (Roughly 1 1/2 hours to 2 hours depending on the thickness of the meat.)
- Once tender, let the meat rest and cool in a baking rack. Save the stock.
- Pierce the skin of the liempo with a needle several times. (This to make sure that the skin will be crispy.)
- While the meat is resting, preheat the oven to 350 degrees celsius.
- When the meat is cooled down a bit, place it in a shallow baking dish.
- Surround the meat with stock left over from boiling. (At least 3/4 way up. Since baking uses dry heat, meat tends to dry up. Using iquid or stock will protect the meat from drying.)
- Brush vegetable or canola oil on the pig skin.
- Bake for 45 minutes in 350 degrees celsius. (Very important!!! Brush oil on the skin every 15 minutes.)
- After 45 minutes, turn the heat up to 400 degrees celsius and continue baking for 30 minutes. (Still coating the skin with oil every 15 minutes. Check every now and then if the skin turns crispy.)
- Rest on a baking rack prior to chopping.
- Left-overs can be cooked as Pork Binagoogan (recipe of which shall be posted as well).