Lechon Belly for my brother's birthday

Today is my brother's birthday. So I am cooking this belly that I bought weeks before from our favourite online meat shop. 

The funny thing about this is that, it doesn't have skin on. No crackling skin that Lechon Belly should have. 

But I love its juicy meat... 

How to do it is very easy.. Of course, because there was no skin I just had to skip the part where the akin gets smothered in vinegar to achieve the crackling crispiness.. 

I am glad my small oven did a wonderful job.. Somehow it cooperated with me.. He he he.. 

To cook this in the oven you will need to prepare a tray with water and spices.. It works two ways. First it catches oil drippings as the pork belly cooks, and second, the flavours from the steam will also enhance the flavour of the pork belly as it cooks.

It's actually just garlic, ginger, star anise, pepper corns and dried chillies.

The most challenging yet most satisfying task was putting the tie around the belly while taking pictures, and doing all that by myself.. Hahaha..

Oh well, all's well that ends well in the tummy.. 

Happy again dear brother. Take care always..

That was the birthday dinner I prepared with gravy from real chicken liver, and dessert of Sweet Potato Cinnamon Spice..

 

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