Filipino Baked Pork Lechon

• 4 pounds, 6-58 ounces, weight Pork Belly
• 2 leaves Laurel (Bay) Leaves
• 1 whole Cinnamon Stick
• 1 teaspoon Whole Black Peppercorns
• 2 pieces Star Anise
• 1 whole Red Onion
• 1 head Garlic
• 3 Tablespoons Salt

1. Boil the pork belly in a pot of water along with the laurel leaves, cinnamon stick, whole black pepper, star anise, red onion, garlic, and salt.
2. Boil for 30 minutes to an hour.
3. Use enough water to ensure the pork is covered and will boil evenly.
4. Then remove the pot from heat and allow to cool slightly; then place it in the refrigerator.
5. Marinate the meat in the boiled water overnight.
6. The next day, while you preheat the oven (top and bottom heat) to 220 degrees C, remove the belly from the water and let it dry for 20 minutes.
7. Bake for an hour or two till the skin is golden brown.

cinnamon, anise, red onion, garlic, salt

Taken from tastykitchen.com/recipes/main-courses/filipino-baked-pork-lechon-2/ (may not work)