Ultimate Filipino Dinner: Lechon & Ensaladang Talong

Okay. I know this is sinful but it wouldn’t hurt to have Lechon once in a while especially if your husband has been away for a week!

He told me they didn’t serve rice or noodles in the course which he attended. I can imagine how unsatisfied he felt after meals without rice.

So I made him this homecoming Pinoy dinner served with rice of course. I knew he liked it because he couldn’t leave his dinner seat despite the chaos and squabbles all around him.

Thanks Skip to Malou for this superb recipe:


2.5-3 kilos pork belly slab, bones removed
sea salt
ground pepper

2 sticks lemongrass
1 onion, sliced
1 bulb garlic, separated into cloves
1 tbsp peppercorns
bay leaf

1 c water
3/4 c salt
1/4 c sugar
1 tbsp peppercorns
1 onion, sliced
1 bulb garlic, separated into cloves
1 stick lemongrass
4 bay leaves

Mix all the brine ingredients together and set to boil. Simmer for 5-10 minutes ensuring that salt is dissolved. Pour ice cold water into the salt mixture. Make sure that the brine solution is at room temperature when you submerge the pork belly in.
Refrigerate overnight.

Rinse off the meat well with water. Pat it very dry. Season the flesh part of the meat with sea salt and ground pepper. Add in the filling. Roll and tie. Ensure that the skin doesn’t overlap. Brush the skin will oil and sprinkle with sea salt and pepper.

Put water into the baking tray. Make sure the water doesn’t touch the meat. Cover the tray with foil.

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Bake at 375 degrees for 2 hours. Then remove the foil and bake for another 1 hour or more until the skin looks crunchy (I clicked it with my fingernails to verify).

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To somehow diminish the guilt, I served the Lechon with a tweaked all-veggy Eggplant Enchilada from Casa Veneracion.

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This was a 5-star dinner for all of us!

I can’t have enough of the crunchy skin.