Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup salt
- ¼ cup sugar, white only
- 1 teaspoon ground black pepper, coarsely ground
- 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