How To Make Mae’s Lechon

[Brine] In a deep pan on a high heat bring 1ltr water to boil

Turn the heat to low, add onion, some garlic, chopped lemongrass, 3 bay leaves, salt and pepper with the lid on simmer for 15 minutes

Take the water mixture off the heat put it on the side

In a large container add the rest of the water and the water mixture, wait 10-15 minutes to cool down

Add pork belly into the brine put something heavy on top to keep it underwater, brine overnight

[Roasting] Heat the oven 100c (fan oven, gas mar ½)

Take the pork out of the brine mixture, dry it all completely with kitchen roll

Place pork on a flat surface facing skin down with some kitchen roll underneath

Season with salt and pepper evenly on the meat

Add spring onions, the rest of lemon grass, the rest of the bay leaves, the rest of the garlic and spread evenly across the meat

Tie the pork belly closed with cooking string making sure that it’s tight enough so the fillings do not come out

Place the pork in a tray with a rack, put it in the oven and cook for 6-8 hours on a low heat

Turn the pork around every 1 hour to make sure it cooks evenly

On the last 15-30 minutes turn the heat on high (keep an eye on it as the skin is easily burn at this stage)

Take the pork out and leave it to rest for 5-10 minutes

Transfer it to a serving dish and serve!