On 5/28/2021 1:40 PM, Taxed and Spent wrote:
> On 5/28/2021 11:59 AM, wolfy's new skateboard wrote:
>> https://www.bitemybun.com/perfect-lechon-cebu-recipe/
>>
>> After draining the pig, remove its innards and wash its insides, then
>> take away its hairs by lightly burning it.
>> After making sure that all hairs are gone, wash the entire pig
>> thoroughly again. Making sure that there are no traces of the insides
>> and hair.
>>
>>
>> ....!!!####???!!!....
>>
>> Way too hands on, instead...Pork belly, rind on, ready, set...go!
>>
>>
>> https://www.panlasangpinoymeatrecipe...chon-belly.htm
>>
>> This lechon belly recipe is an oven roasted pork belly rolled and
>> stuffed with herbs and spices. This is sometimes known as Cebuchon
>> because as far as I know this dish is popular in Cebu city. Unlike the
>> tradition cooking of lechon belly, which is using a bed of charcoal,
>> roasting it in an oven would make the cooking easier and simpler. But,
>> if you want it to taste like the original boneless lechon Cebu, I would
>> prefer roasting is on a rotating charcoal spit rotisserie if you have
>> one. But I think using the oven rotisserie can be used so the cooking
>> process will be easier. You dont need to turn the pork belly on the
>> rack.
>>
>>
>> https://www.panlasangpinoymeatrecipe...y_boneless.jpg
>>
>>
>>
>> Now which one of the picky eaters or racists here want to to have a wail
>> on ol' pig belly?
>>
>> C'mon man!
>>
>> You know you want to...
>>
>
>
> Porchetta!
>

And THAT is how they rolled and roasted it:

https://youtu.be/vhKPbFFfNjw?t=850