How I Make Italian Pork Belly Roll

What’s Christmas without a show-stopping dish for Noche Buena? This year, I decided to take on the challenge of making Porchetta, along with Lamb Kabsa, but with a Filipino twist. Instead of the traditional Italian recipe, I decided to add lemongrass for that slight Lechon Belly flavor. It’s a crispy, juicy, and flavorful centerpiece worthy of any holiday table.

Actually, I’m super grateful that I managed to pull this off after spending the whole day hustling to supply ice cubes to restaurants during the holiday rush. Cooking this Porchetta was the perfect way to cap off a busy day and make Noche Buena extra special for my family. It’s proof that with a little determination and a lot of seasoning, you can create something truly memorable.

1. Prepare all the ingredients needed.

• 1 kg pork belly
• 1 stalk lemongrass
• Black peppercorns
• Fennel seeds
• Salt
• Rosemery
• Garlic
• Garlic powder
• Onion powder
• Bay leaves

2. I divided the pork belly in half horizontally and opened to make the roll longer.

3. To make the pork belly tender and flavorful, create slits on the meat side of the pork belly.

4. Season with everything! Throw in those peppercorns, fennel seeds, salt, rosemary, garlic powder and onion powder. Rub then on its skin.

5. Arrange the lemongrass, bay leaves and garlic.

6. Roll.

7. Tie tightly with kitchen twine.

8. Put in the fridge uncovered overnight to avoid moisture. Tap wet parts with tissue before cooking.

9. Roast pork belly in a preheated oven for three hours at 120 degrees Celsius.

10. After three hours, turn the heat to 220 degrees Celsius for the last thirty minutes.

11. Let it cool. Your Porchetta is now done and ready to be served.