Lechon

For the lechon, wash the pork under running water and make sure the hair on the skin is shaved. In a saucepan, add 1250 ml of water with lemongrass, bay leaf, green onion, black pepper, garlic and salt and bring to a boil.

Continue to simmer over low heat for at least 10 minutes. Turn off the heat. Set aside until cool enough to handle.

Pour the brine over the pork and marinate overnight (about 10 – 12 hours). After marinating, remove the pork from the brine. The surface of the pork will be quite salty. Rinse with fresh water, then pat dry with towel.

Place the pork skin side down on a flat surface, top with lemongrass, scallions and garlic. Tie the pork with twine to form a roulade.

Preheat the oven to 190 °C. Place the pork roulade on a rack with baking sheet, cover with aluminum foil for the first 2 hours. Make sure that the foil “floats” around the roast, otherwise it will stick to the skin.

Remove the aluminum foil after 2 hours. After about 3.5 to 4 hours, the skin should be nice and crispy.

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