Lechon sa Hurno (Pig in the Furnace)

Another, easier and safer,

way to cook up some crispy pork belly, 

Filipino style.

Lechon sa Hurno (Pig in the Furnace)

3 pounds pork belly with ribs

1/2 cup white vinegar

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon pepper

Have the butcher cut through the ribs without going through the meat (easier to chop the lechon into pieces when serving).

With a knife, pierce the skin a few times. Pour vinegar over and massage on meat. Rub salt, garlic powder and pepper all over meat.

Refrigerate, uncovered with skin side up, overnight to chill.

With paper towels, pat down surfaces of meat to completely dry.

Arrange on a roasting pan fitted with a rack. Bake in a preheated 180 F oven for about 3 hours. Increase temperature to 320 F and continue to cook for about 1 to 1-1/2 hours or until meat is cooked through and browns. Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until skin is very crisp.

Remove meat from oven and allow to rest for about 5 to 10 minutes before slicing.

Serve with favorite pork dipping sauce.

Note: You need to find a full service butcher who can provide a pork belly with skin, meat and ribs.