Lechon Liempo

Serves 8-10 persons.

1. Brine the pork belly one day ahead. Make sure the brine does not touch the skin of pork. 
2. Make annatto oil.
3. Preheat the oven at 325 F.
4. Prepare cooling rack on a half sheet pan.
5. Put the pork belly on top of cooling rack.
6. Wipe and dry the fat area.
7. Torch the skin to remove hair.
8. Use tenderiser or mallet to hammer and squeeze the fat.
9. Mix lemon grass, garlic, leeks, chili and red onion.
10. Butterfly cut the pork.
11. Season.
12. Add and spread out star margarine on the butterfly cut.
13. Add the lemon grass mixtures.
14. Enclose the cut.
15. Using 4 butchers twine. Tie the pork belly.
16. Prepare the foil.
17. Put the pork belly on top of cooling rack on a half sheet pan, then pour a boiling water on the pork belly.
18. Season.
19. Put the pork belly on a foil. Foil is to catch dripping oil while roasting.
20. Roast for 30 minutes. At 325  F
21. Brush with annatto oil. Then roast for 15 minutes. At 400 F.
22. Brush with annatto oil. Roast again for another 15 minutes at 400F
23. Check doneness if crispy on top. May cover the side with foil, so that the side would not be overcooked or burnt.
24. Remove the butchers twine. Serve.