Lechon liempo

Steps

1. 1

   Step 1

   Lay the belly skin side down. Score the meat side in a criss-cross about 1 cm deep, then rub it with the salt, pepper and crushed garlic. Lay the lemongrass, spring onions and bay leaves along the middle.

   15 min

2. 2

   Step 2

   Roll the belly up tightly from a long side so the skin is on the outside, and tie it with kitchen string every 3 cm. Trim any meat poking out of the ends.

   10 min

3. 3

   Step 3

   Pat the skin dry, rub it with the vinegar, then with the fine salt. Set the roll on a rack over a tray and refrigerate it uncovered for 12 to 24 hours, so the skin dries like parchment.

   720 min

   Tip: Dry skin makes crackling. Wet skin stays chewy. Do not skip the night in the fridge.

4. 4

   Step 4

   Heat the oven to 160°C. Brush off the excess salt, set the roll on the rack over a tray with a little water in it, and roast for 2½ hours, until a skewer slides into the meat easily and the centre of the roll reads at least 70°C.

   150 min160°C

5. 5

   Step 5

   Lift the roll and rack off the tray, pour the water and rendered fat into a heatproof jug, and set the roll back over the empty tray. Turn the oven up to 230°C and roast for another 20 to 30 minutes, turning the roll once or twice with tongs, until the skin has blistered and puffed all over.

   30 min230°C

   Watch: The fat spits hard at this heat. Use oven gloves and long tongs, open the door away from your face, and keep water away from the hot fat. Let the fat in the jug cool before you throw it out, and never pour it down the sink.

6. 6

   Step 6

   Rest the pork for 15 minutes, cut away the string and slice thickly with a heavy knife. Stir the dip ingredients together and serve with plain rice.

   20 min