INGREDIENTS

• 1 slab of pork belly
• 2 bulbs of garlic, chopped
• 1 onion, chopped
• 1-2 stalks of lemon grass, chopped
• Green onion, chopped
• Salt
• Pepper
• Chili flakes (optional)
• Dried Oregano leaves (optional)
• 1 Lemon
• 1 cup fresh milk
• Kitchen twine

INSTRUCTIONS

1. Prepare the pork belly by cutting away extra pieces so that it can properly roll into a log. Cut away skin that will be rolled inside the pork belly because this won't cook properly and will be gummy.
2. When you are ready, place the belly skin side down and cut 1 inch slices across the meat diagonally going both ways. You should end up with a cris-cross pattern on the meat.
3. Mix together salt and pepper  until they've gotten to know each other and rub it into the meat of the belly, making sure it gets into the crevices of the meat.
4. Next add your dried oregano leaves and chili flakes, which are totally optional, but you want to make sure they also get into the crevices of the meat for maximum flavor.
5. Zest one whole lemon and squeeze its juices onto the meat.
6. Next take your chopped garlic, green onions and lemon grass and distribute evenly onto the pork belly. This will add extra flavor to the already seasoned belly and tbh, the lemon grass is what people will look for if you're making cebuchon.
7. Pat all of these down to make sure that they really stick onto the meat.
8. Now roll the belly just like you practiced making sure it's rolled as tight as possible. It's okay if some of the fillings fall. You can stuff those back in.
9. Before tying, using a sharp knife, you want to make scores across the skin, just deep enough that it pierces the skin but not actually hitting the meat. This will help crisping it up when it's in the oven.
10. Using kitchen twine, tie a knot every inch or so until the roll is secure. 
11. Place on a rack and onto a baking tray and let it dry out in the fridge anywhere from 3 hours to overnight. This will make the skin start to pink in color and drawing out the moisture will ensure a crispy skin once cooked
12. When ready to cook,  take it out of the fridge and pat dry with paper towels to get rid of any moisture. Brush the skin with fresh milk mixed with water. This will turn the skin red.
13. Season with salt and place in the oven and bake low and slow at 250°F for 3 hours. Cook until the internal temperature reaches 160°F as this is when it's the safest to eat pork.
14. Crank up the temperature to 500°F and keep a close eye on it to make sure it doesn't burn. The extreme heat will sear the skin and give it it's crunchy exterior. This will take about 5-10 mintues. Just keep an eye out on it.
15.  Once done, let cool for 15 minutes before cutting and serve.

Tags:

• cebuchon
• pork
• pork-belly
• Filipino