- 1 whole boneless pork belly, skin on (about 5kg-7kg)
- ½ cup sinigang powder
- 6 stalks lemongrass, cleaned
- 1 large bunch spring onions, trimmed
- Salt, to taste
There’s No Soup in This Sinigang Porchetta, but You Won’t Miss It AnywayAugust 25, 2019
Guys, call Dora because “we did it.” We married two Filipino favorites: sinigang and lechon. (Okay, it’s really Italian pork roll, but hear us out.) Introducing—Sinigang Porchetta, a crispy-skinned, sour roast pork dish. Sure, sinigang is all about the sour soup. But imagine all of that sourness packed into some juicy meat, instead. You won’t be missing out at all.
You’ll have to be prepared to devote half of your day to making this day. But it’s totally worth it, especially if you’re preparing it for a Filipino feast with friends or family. Everyone in the team says that this porchetta “really does taste like sinigang,” and we’re pretty sure that anyone you’ll serve it to will agree. It doesn’t even need any other sauce. Just eat it with some rice, throw in some crispy kangkong, and you’re pretty much all set.
- Serves: 10-14 people
- Active time: 1 hr 30 mins
- Total time: 5-6 hrs
- Difficulty: Medium
- Preheat oven to 300F.
- Place pork belly on a large board, skin side down, and make small shallow cuts into the meat.
- Take the sinigang mix and evenly sprinkle over the pork belly, and rub seasoning into the cuts on the meat.
- Add lemongrass and spring onions to the center of the belly, then tightly roll the belly into a log.
- Tie with butcher’s twine into a uniform log, then place onto a rack over a baking tray lined with foil.
- Wipe any excess moisture off the skin, then season liberally with salt.
- Place porchetta in the oven and roast for about 3 hours (check at 2.5 hours, then every 30 minutes following) or until the internal temperature reads about 160F-170F.
- Increase the heat of the oven to 500F and continue to roast porchetta for about 15 minutes or until skin is completely crisp and blistered.
- Remove porchetta from oven and let rest for 20 minutes before slicing and serving.