Pork Lechon Belly in Ninja Foodi

Name: Pork Lechon Belly in Ninja Foodi
Total time: 18000 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 1-1.5 kg boneless pork belly slab; 4-5 stalks lemon grass if small. 3 stalks if big; 4 stalks spring onion; 1 medium size red onion sliced thinly; 1 whole bulb garlic- minced; 1 tablespoon knorr or maggi liquid seasoning; 4-5 tablespoons soy sauce; Salt and pepper good enough to cover the pork meat side; 4 pcs medium to big size bay leaf in the pork stuffing; 1 tablespoon oil for the pork skin; 5-6 tablespoons soy sauce; 3 tablespoons knorr or maggi liquid seasoning; 3-4 pcs bay leaf; 4-5 cups water or just below the level of the bottom rack of the reversible rack from ninja foodi

7641 islands @7641_islands

Classic lechon filipino style that is very tasty, juicy and crispy 😋 cooked in ninja foodi 6.5 quart or 7.5 liters model

- updated with photos 😀

Classic lechon filipino style that is very tasty, juicy and crispy 😋 cooked in ninja foodi 6.5 quart or 7.5 liters model

- updated with photos 😀

7641 islands @7641_islands

Classic lechon filipino style that is very tasty, juicy and crispy 😋 cooked in ninja foodi 6.5 quart or 7.5 liters model

- updated with photos 😀

Classic lechon filipino style that is very tasty, juicy and crispy 😋 cooked in ninja foodi 6.5 quart or 7.5 liters model

- updated with photos 😀

Saved

Ingredients

2 - 2.5 hrs preparation included

2-3 servings

1-1.5 kgboneless pork belly slab
4-5 stalkslemon grass if small. 3 stalks if big
4 stalksspring onion
1medium size red onion sliced thinly
1whole bulb garlic- minced
1 tablespoonknorr or maggi liquid seasoning
4-5 tablespoonssoy sauce
Salt and pepper good enough to cover the pork meat side
4 pcsmedium to big size bay leaf in the pork stuffing
1 tablespoonoil for the pork skin
For the liquid mixture (for pressure cooking)
5-6 tablespoonssoy sauce
3 tablespoonsknorr or maggi liquid seasoning
3-4 pcsbay leaf
4-5 cupswater or just below the level of the bottom rack of the reversible rack from ninja foodi

Saved

Steps

2 - 2.5 hrs preparation included

1

Lay the pork slab in a flat surface on a parchment paper facing the meat on top. Slice or scour the pork meat up to half inch deep only in criss cross direction.
2

Rub the soy sauce, liquid seasoning, garlic salt and pepper into the scourings and on the meat side only.
3

Put the lemon grass, spring onion, red onion and bay leaves at the center of the pork. Then roll the pork parallel to the lemon grass. Tip in buying pork belly: do not buy the thickest one. Pick the thickness good enough for rolling the pork and twining it. Then roll it and use twine to keep its shape. The rolling to hold the meat up is a two person job to ask help from your friends.
4

Put the reversible rack in the ninja foodi with the lower rack at the bottom. Put the liquid mixture. The mixture should not be above the lower rack.
5

Put the pork and use the pressure cooking lid to seal position. Pressure cook in 10mins at high temperature. If your ninja tells you to add water in the middle. Please add at same level as before. Consider the size of your pork in setting the time for the pressure cooking
6

Once pressure cooking is done. Quick release until the pressure pin (the circle metal thing beside the seal) subsided. Then let it warm for 5 mins.
7

Open the pressure cooking lid then use the air crisp lid. Choose bake/roast function on its preset settings to 20 mins. On the first 5-10mins, use brush the pork with soy sauce to the pork skin (to make the color darker). And then another 10mins brush cooking oil on the pork skin once. Then let the ninja do its thing. Just check in between until the skin is crispy (tap the skin with knife or fork to hear the crispiness of the skin)