Boneless Lechon

Description
Make this  lechon  recipe for special weekend treats. Its skin is ultra-crispy! This brined and baked pork belly is moist, and since it is boneless, it is easier to eat. Look at that crispy skin, too!

Ingredients

 * 1 cup salt
 * ¼ cup sugar, white only
 * 1 teaspoon ground black pepper
 * 4 cups cold water, divided
 * 1 ⅔ kilo whole pork belly, bones removed
 * lechon sauce

Directions

 * 1) In a saucepan over medium heat, add salt, sugar, pepper, to 1 cup water. Stir to dissolve the salt and sugar.
 * 2) Once dissolved, remove from heat and pour into a container (with a lid) that can hold the pork belly. Add remaining cold water. Set aside to cool completely.
 * 3) Once cooled, place pork belly into the brine, ensuring that it is fully submerged. Cover and refrigerate at least 24 hours, up to 72 hours (3 days).
 * 4) Preheat an oven to 350° F. Remove pork from brine, and place on a roasting pan. Bake in the middle rack of the oven for 3 hours or until the skin is crispy and the meat is browned.
 * 5) Remove from the oven, and let rest 10 minutes before carving with a sharp knife. Serve while hot with lechon sauce on the side, if desired.