Subsrcibe

* You will receive the latest news and updates on your favorite celebrities!

Trending News

Blog Post

Chef Tatungs Recipe for Lechon Belly
Recipes

Chef Tatungs Recipe for Lechon Belly 

I attended Chef Michael Giovan Sarthou III or Chef Tatung ‘s  (as he is fondly called) demo class in The Maya Kitchen in Makati specifically for his Recipe for Lechon Belly and it did not disappoint.

Jump to recipe.

Chef Tatung at The Maya Kitchen

Chef Tatung  is an advocate of Filipino food and indigenous cooking methods and has several restaurants a a few cookbook  on his sleeves. We had great fun with his Pinoy Classics recipes and his happy chika in the kitchen including tips on how not to cry when cutting your onions.

He showed us how to make several of his recipes such as Ukoy, Pancit Pusit, Pancit Molo, Stuffed Rolled Lechon Belly, and Cassava Cake Special.

The Stuffed Rolled Lechon Belly is my favorite and this is the recipe I will be sharing today.  His recipe is very reminiscent of the Cebu Lechon which I love so much. (There was a time I dragged my husband all over Metro Manila in search for that elusive Cebu Lechon). Not surprising since he actually grew up in Cebu !

Chef tatungs Recipe for Lechon Belly -Relax lang Mom Filipino Food Blog and Recipes

Here is his recipe for lechon belly:

Chef Tatungs Recipe for Lechon Belly

Ingredients:

Main:
3 kilos whole pork belly, deboned, preferably a wide slab that can be rolled.
annatto oil for brushing

Marinade:
2 cups pineapple juice
3 tablespoons sea salt
6 cloves garlic crushed

Stuffing:
2 cloves garlic sliced
2 cups onion leeks, white and green parts, sliced

Instructions:

  • Marinate pork belly in pineapple, salt and garlic for at least 3 hours or overnight. You may want to poke holes in the inside of the pork belly to allow marinade to seep into the meat.
  • To roll pork belly, first discard marinating liquid. Lay the pork on a board, skin-side down. Rub with salt and pepper. Then arrange garlic and leeks on top of the pork. Neatly roll the meat along the grain of the pork until the ends meet. Tie the joint
    tightly with butcher’s string at regular intervals to hold the roll together.How to roll and tie the lechon belly
  • Preheat the oven to 250°C/475°F, or as high as it will go.
  • Place rolled belly on an oiled roasting tray. Roast for 30 minutes to brown and crisp the skin. Then bring down oven temperature to 177°C/350°F and roast for another 2 hours. Brush with annatto oil (see notes here) every now and then.
  • When pork is cooked, carve into slices. Serve with vinegar on the side. salt and pepper, to taste

Servings
12 people

Chef Tatungs Rolled Lechon Belly

Baked Lechon Belly Roll

Ingredients

    Main:
  • 3 kilos whole pork belly, deboned, preferably a wide slab that can be rolled.
  • annatto oil for brushing
    Marinade:
  • 2 cups pineapple juice
  • 3 tablespoons sea salt
  • 6 cloves garlic crushed
    Stuffing:
  • 2 cloves garlic sliced
  • 2 cups onion leeks, white and green parts, sliced

Instructions

  1. Marinate pork belly in pineapple, salt and garlic for at least 3 hours or overnight. You may want to poke holes in the inside of the pork belly to allow marinade to seep into the meat.
  2. To roll pork belly, first discard marinating liquid. Lay the pork on a board, skin-side down. Rub with salt and pepper. Then arrange garlic and leeks on top of the pork. Neatly roll the meat along the grain of the pork until the ends meet. Tie the joint
  3. tightly with butcher’s string at regular intervals to hold the roll together.
  4. Preheat the oven to 250°C/475°F, or as high as it will go.
  5. Place rolled belly on an oiled roasting tray. Roast for 30 minutes to brown and crisp the skin. Then bring down oven temperature to 177°C/350°F and roast for another 2 hours. Brush with annatto oil (see notes here) every now and then.
  6. When pork is cooked, carve into slices. Serve with vinegar on the side. salt and pepper, to taste
https://relaxlangmom.com/food/recipes/chef-tatungs-recipe-for-lechon-belly/

Related posts

1 Comment

  1. Shrimp and Vegetable Crispy Okoy Recipe | Relax Lang Mom | Filipino Food Blog For Making Pinay Moms Life Easier

    […] sometimes prepares a pure vegetable okoy too, using either togue or kalabasa.  This version, by Chef Tatung is a combination of shrimp and vegetable and almost like that of Kakiage, a Japanese version of […]

Leave a Reply

Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.