There are various Filipino dishes which had been influenced by the Chinese cuisine and one of them is Lechon Macau. Lechon Macau is oven-baked pork belly, an alternative to the classic all time favorite lechon or whole roasted pig in most occasions. Because it is oven-roasted it has a moist meat and crunchy skin.
If you wonder why this dish is so crispy, the key is to prick the skin with fork before oven baking. One more thing, the combination of the Chinese five spice powder, pepper and salt rubbed on the pork gives its rich and palatable flavor.
You may try this recipe for your family on a special weekend feast.
1 kilo pork rasher, pork belly
3 pcs bay leaf
Pepper, ground or powdered
½ head garlic, crushed
Star anise, 3 pcs.
Chinese five spice powder
Boil the pork in water with the star anise, garlic, a tablespoon of salt and bay leaf. Once boiling, simmer for 30 minutes or more until the meat is tender.
Remove the meat from the pot, allow it to drain on a strainer and cool down.
Prick the fork skin until it reaches the meat layer using a fork. Repeat pricking with distances as close as possible.
Rub the skin and the meat with a mixture of salt, powdered pepper and Chinese five spice powder, wait for 40 minutes for the meat to absorb the mixture.
With skin side-up arrange the pork in a baking tray with equal spaces in between
Pre-heat the oven at 250°F and when the oven is ready, place the baking tray at the center. It is important to check periodically, adjust the heat to 200°F if you observe a sudden change of skin color. Roast for 35-40 minutes depending the thickness of the size of your pork.
Let it roast until it turns golden brown and the pork skin is blistered.
Remove from the oven, chop to serving pieces with your family’s favorite dipping sauce.