Lechon Belly Recipe for Chistmas! Ingredients: -1kg Pork Belly -Coco Aminos For the Brine/Marinade -Water -Rock Salt -2 Laurel Leaves -1tsp Peppercorn -Crushed Garlic -1 whole Onion chopped -1 Stalk Lemon Grass For the Seasoning -1/2 cup Butter -Minced Garlic -1/4 cup Fish Sauce -2 Stalks Lemon Grass -Onion or Onion Leeks -Salt -Pepper Procedure: -Preheat oven to 175c (I usually preheat my oven for 10 minutes). -Lay the pork belly with it's skin is facing down. -Rub the Butter, salt and pepper on the meat part. -Add the onion and garlic. -Pour the fish sauce on the meat. -Put the stalk lemon grass in the middle of the meat. -Wrap the meat around the stalk and tie it together with the kitchen twine. -Put some coco aminos at the skin part and let it marinate for 15 minutes. -Put the brine mixture into the baking tray and place it into the bottom layer of the oven. -After marinating for 15 minutes, put the lechon belly into the top layer of the oven and bake it for 1 hour. -We have 4 phases of baking the lecon belly, each has 1 hour interval (Change the temp every hour). -1st phase 175c. -2nd phase 195c. -3rd phase 205c. -4th phase 215c. -Remove the lechon belly from the oven. -Let it cool down, share and enjoy!