Nadine Estero's video: Stuffed Crispy Pork Belly Lechon

I know it's not video game food but it's TOO DELICIOUS not to share!! I love Filipino Pork Belly Lechon, and honestly this is literally the perfect sharing food *drool* it's a show stopper! -- ❤ Twitch: https://www.twitch.tv/issagrill ❤ Instagram: https://www.instagram.com/issagrill ❤ TikTok: https://www.tiktok.com/@issagrill ❤ Twitter: https://twitter.com/IssaGrill ❤ Business: hello.issagrill@gmail.com ✨ Shop my Kitchen equipment here: https://kit.co/IssaGrill/issagrill-kitchen -- Filipino Lechon by IssaGrill Pork belly: 2.5 lbs lean with rind on, feeds 6 people Brine - 2 cups water - 1.5 tablespoon salt - 1 teaspoon sugar - 1/2 tablespoon whole black peppercorns - 4 garlic cloves - 1 bay leaf - 2 green onions - 1 lemongrass stalk - 1/2 tablespoon soy sauce - 1 tablespoon shaoxing wine (essential do not skip, it gets rid of the gaminess of pork) Stuffing - twine - 1 bruised lemongrass - 1 green onion - 4 garlic - 1/4 medium onion Sawsawan: dipping sauce - 4 tablespoon apple cider vinegar - 1 tablespoon soy sauce - 1 teaspoon brown sugar - 1 garlic clove minced - 1 tablespoon onion diced small Method - Combine brine ingredients and boil for 10 minutes, let it cool to room temperature then pour on the pork making sure the meat is submerged (skin does not have to be). Leave in the refrigerator for 4 hours. Rinse and pat dry. - Prepare stuffing ingredients and place into the pork. Tie it closed with twine. Cut any overhanging stuffing because it will burn. Brush exterior with soy sauce. - Bake on a wire rack, covered with foil at 375F for 1.5 hours (2 hours if it's 3 lbs pork belly). Cover the bottom pan with foil as you might need to replace it half way to prevent oil drippings from burning. Refrain from adding water on the bottom pan because you won't achieve crispy skin. - Remove foil, brush exterior with more soy sauce and bake at 400F for 1 hour. - While waiting make the sawsawan by combining ingredients. - Let rest for 15 mins, cut and serve with rice.