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Filipino roasted pork belly with cherry palapa

Name: Lechon liempo (Filipino roasted pork belly) recipe
Yield: 8
Ingredients: 9 garlic cloves; 30g piece fresh ginger, peeled; 1 stick lemongrass, white part only, thinly sliced; 100ml olive oil; 7 makrut lime leaves, very thinly sliced; 1 small bunch coriander, roots well washed and chopped (use 10cm stems, reserve leaves for the palapa); 1 tsp turmeric powder; 250ml soy sauce; 100ml coconut vinegar (from Asian grocers); 35.00 ml caster sugar; 1kg fresh cherries, pitted, chopped; 1 large eschalot, finely chopped; 4 small red chillies, finely chopped; 500.00 ml mixed fresh herb leaves (we used Vietnamese mint, mint and coriander); 1 stick lemongrass, white part only, finely chopped; 4 makrut lime leaves, very thinly sliced

2 ratings

Filipino roasted pork belly with cherry palapa

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by Ross Magnaye

CHEF

Dec 08, 2023

“I chose this dish because it’s a play on a Serai dish, but with a lovely Christmas twist. We’re replacing pineapple with beautiful summer cherries to give it an amazing fresh kick." – Ross Magnaye

Spice paste

9 garlic cloves
30g piece fresh ginger, peeled
1 stick lemongrass, white part only, thinly sliced
100ml olive oil
7 makrut lime leaves, very thinly sliced
1 small bunch coriander, roots well washed and chopped (use 10cm stems, reserve leaves for the palapa)
1 tsp turmeric powder

Dressing

1 cup (250ml) light soy sauce
100ml coconut vinegar (from Asian grocers)
1 3/4 tbs caster sugar

Cherry palapa

1kg fresh cherries, pitted, chopped
1 large eschalot, finely chopped
4 small red chillies, finely chopped
2 cups mixed fresh herb leaves (we used Vietnamese mint, mint and coriander)
1 stick lemongrass, white part only, finely chopped
4 makrut lime leaves, very thinly sliced

Method

1.

Poke the skin of the pork belly all over with a metal skewer and sprinkle generously with fine salt, rubbing it into the skin. Refrigerate, uncovered, skin-side up, for at least 10 hours, or overnight.
2.

For the spice paste, place all ingredients in a small food processor and whiz until smooth. Rub the bottom of the pork belly only with spice paste until covered (you want the skin to be free of spice paste so it crisps up), then arrange skin-side up on a large baking tray lined with baking paper and set aside to bring to room temperature.
3.

Preheat oven to 200°C/180°C fan-forced. Roast for 45 minutes, then increase oven to 250°C/230°C fan-forced and roast for 20-25 minutes or until skin is super crispy and pork is cooked. Remove and set aside on tray to rest, reserving meat juices.
4.

While pork roasts, for the dressing, place all ingredients in a medium saucepan over medium-high heat and bring to the boil, stirring constantly, until sugar dissolves. Boil for 10 minutes or until reduced and syrupy (about 1/2 cup). Transfer to a heatproof jug and cool to room temperature.
5.

For the cherry palapa, mix all ingredients in a large bowl with the dressing. To serve, chop pork into large chunks and arrange on a serving plate. Drizzle with reserved meat juices, then spoon over some cherry palapa, serving remaining alongside.

Reviews 2

Recipe Notes

Begin this recipe a day ahead.

You can make the paste and dressing the day before. Refrigerate and bring dressing to room temperature before adding to the cherries. The palapa makes a generous amount. It will keep in the fridge for up to 10 days. It’s amazing served with strong cheeses or as a relish with cold meat.