Lechon sa hurno

Ingredients 

• 2kg Pork belly
• 1tbsp Salt
• 1tbsp coarse ground black pepper
• 2 lemon grass

Directions 

1. Clean the pork belly
2. Pound lemon grass with the dull edge of the cleaver to let the flavor out.
3. Make a small incision at the side of the pork belly and insert the lemon grass
4. Combine the salt and pepper and rub all over the meat
5. Wrap pork belly with aluminium foil
6. To have a crispy juicy Lechon,  put the meat inside the freezer overnight.
7. Pre heat the oven to 180 °C
8. Remove the pork belly from the freezer and remove the aluminum foil.
9. Roast the pork in a pre-heated oven for 1 hour.
10. Brush  the skin with dripping oil,
11. Increase the heat to 200°C and roast for another 45mins. Skin should become crispy and golden brown.
12. Remove from the oven, cut into a serving pieces and serve with lechon sauce.