Lechon Belly (Filipino Roasted Pork Belly / Cebuchon)

In a large stockpot, combine all the brine ingredients (except the vinegar and pork) and stir. Heat to a boil and continue to cook for 10 minutes.

Remove the pot from the stove and let it cool to room temperature. Once it’s cooled add the vinegar and mix.

Turn your pork so the skin is facing down. Use a knife to score your meat in diagonal lines across the pork belly. Aim to score about halfway or ½ inch deep and 1 space in between each line. Turn your pork belly 180 degrees and repeat the scores. You should end up with diamond-shaped scores.

In a container, combine the brine and pork. Make sure it fully covers the pork, then cover with plastic wrap or a lid and brine in the fridge for at least 4 hours or overnight.

After brining, transfer the pork into a rack-lined sheet pan and pat dry with paper towels. And season with salt heavily, then sprinkle the pepper.

Layer the stuffing ingredients. Place garlic slices in between the folds, layer the onions slices and bay leaves, and add the green onions and lemongrass strips on top.

Cut 4-6 strands of twine about 3-4 inches longer than the width of your pork belly (make sure to measure using the width you will be rolling, not lengthwise). Carefully take each strand and wiggle it underneath the pork so that each strand is evenly spaced out. Try to get as close to the edges as possible (about 1 inch from the edge).

Add your rotisserie rack pole in between, try to make this as even as possible.

Roll the pork belly. Take both ends of your pork belly and roll it tight, the ends of the pork should touch or be close to touching when fully rolled. Then wrap each twine strand and tie firmly. Repeat with all the strands until you end up with a roll. Add the clamps on either side to secure your pork belly (if your rotisserie comes with them).

Place your belly on the grill and turn on the rotisserie and add a drip tray below to catch all the fat. Baste with milk.

Grill at 180 °F for 2-3 hours. For my grill, I only needed to turn on 1 burner at the lowest heat and it maintained 180 °F, use a thermometer since yours may be different. Check the meat and grill temp, and baste with milk every 30 minutes to make sure things are staying on track. Here's what it should look like at the end.

When the meat’s internal temperature hits about 125-130°F, turn up the heat to about 350-375 °F for another 45 minutes. Baste every 15 minutes, and check to make sure the grill temperature is not too hot or cold. When the skin is crisp and the meat reaches a minimum internal temperature of 145 °F, you’re done! Do not leave the grill unattended especially towards the end of grilling to ensure the belly does not burn. Here's how it should look when the skin is finished crisping up.

Let it cool for 5-10 minutes, remove from the rotiserrie rod, slice then chop, and serve.