Lechon Porchetta

• 4 pounds pork belly whole, skin intact*
• 6 cloves garlic minced
• 1/2 red onion medium, minced
• 1 stalk lemon grass halved***
• 3 green onions
• 1 1/2 tablespoons kosher salt
• 1 teaspoon black pepper freshly cracked
• 2 teaspoons coconut vinegar
• 1 tablespoon soy sauce
• 1 tablespoon coconut oil
• 2 banana leaves for roasting pan, optional***
• 1 cup water

1. Prepare the pork: Remove pork belly from refrigerator (uncovered) 1 to 2 hours before cooking. Pat dry with paper towel.
2. Prepare the aromatic paste: In a mortar and pestle or food processor, combine garlic, red onion, and coconut vinegar until it looks like a rough paste.
3. Preheat oven to 400 degrees F. Season the meat side with salt, black pepper, and aromatic paste. Using the back of a heavy knife, bruise the lemongrass stalk to help release the flavor. Place the stalk and the green onions in the center of the pork belly.
4. Roll the pork with the skin side on top and use kitchen string to tie the roll at 2-inch intervals. Rub the skin with soy sauce.
5. Line a roasting pan with banana leaves and pour 1 cup of water. Place the pork roll in the roasting rack and into the pan. Cover loosely with foil and roast for 1 1/2 hours. Remove foil and brush the skin with coconut oil. Place back in the oven and cook for about 1 to 1 1/2 hours more until the skin is very crispy.
6. Remove from oven and let rest for 10 to 15 minutes.
7. Slice and serve with vinegar for dipping, steamed rice, and vegetables of your choice. Enjoy!

pork belly, garlic, red onion, lemon grass halved, green onions, kosher salt, black pepper, coconut vinegar, soy sauce, coconut oil, banana, water

Taken from www.yummly.com/recipe/Lechon-Porchetta-2248533 (may not work)