Boneless Lechon

==Description==
Make this lechon recipe for special weekend treats. Its skin is ultra-crispy! This brined and baked pork belly is moist, and since it is boneless, it is easier to eat. Look at that crispy skin, too!
==Ingredients==
*1 cup salt
*¼ cup sugar, white only
*1 teaspoon ground black pepper
*4 cups cold water, divided
*1 ⅔ kilo whole pork belly, bones removed
*lechon sauce
==Directions==
#In a saucepan over medium heat, add salt, sugar, pepper, to 1 cup water. Stir to dissolve the salt and sugar.
#Once dissolved, remove from heat and pour into a container (with a lid) that can hold the pork belly. Add remaining cold water. Set aside to cool completely.
#Once cooled, place pork belly into the brine, ensuring that it is fully submerged. Cover and refrigerate at least 24 hours, up to 72 hours (3 days).
#Preheat an oven to 350° F. Remove pork from brine, and place on a roasting pan. Bake in the middle rack of the oven for 3 hours or until the skin is crispy and the meat is browned.
#Remove from the oven, and let rest 10 minutes before carving with a sharp knife. Serve while hot with lechon sauce on the side, if desired.
Category:Meat Recipes
Category:Pork Recipes
Category:Dinner Recipes
Category:Lunch Recipes
Category:World Recipes
Category:Black pepper Recipes
Category:Spice Recipes
Category:Filipino Recipes
Category:Filipino Meat Dishes
Category:Southeast Asian Recipes
Category:Southeast Asian Meat Dishes
Category:Main Dish Meat Recipes
Category:Main Dish Recipes
Category:Pork belly Recipes
Category:Fried Recipes