Lechon Kawali or Oven-Baked Lechon :-)

This version is very easy to make and is inspired by different recipes I have searched on the internet.  My good friend Annette gave me the idea of roasting it in the oven instead of frying it.  Here's how to make it...

Ingredients:
1k fresh pork belly
2 tbsp salt
1 tsp whole black pepper
8 cloves crushed garlic (no need to peel)
1 bay leaf (optional)
1/2 tsp table salt and 1/8 tsp ground black pepper
water

Procedure:
Place the pork belly (skin side down) in a pressure cooker.  This is an ideal pork belly to roast (with streaks of fat and meat).

Put enough water to cover the meat.  Add salt, black pepper, garlic and bay leaf.  Make sure it lays flat in the cooker for even cooking and also to make the meat retain its shape.  

Pressure cook for 30 minutes.  If you don't have a pressure cooker, you may boil the pork and then simmer over low fire from 1 up to 2 hours until it is tender.

When the water has cooled down, drain the water and place the boiled pork in a dish with cover or container big enough to keep it flat.  Cover then refrigerate overnight.  Based on experience, putting it in the fridge makes the skin crunchier and yet keep the inside moist and soft.

The next day, preheat oven to 220°C for ten minutes.  My oven is fan-assisted so for others, you may need to use 240°C.  Take out the pork from the fridge and season both sides with salt and pepper (approximately 1/8 tsp ground black pepper and 1/2 tsp salt).  Place the pork skin side up on a roasting rack and bake for 30 minutes.

If you don't have an oven, you can use this recipe too and fry it in very hot oil but make sure to keep the softened meat in the fridge for at least a  few hours before frying to make the skin crunchy.  

Allow to rest for about 10 minutes before chopping to keep the juices in.  Serve with lechon liver sauce. Aww!  Serve monthly :-)