I wish it was Doyet’s lechon pork belly but..

A roast is so Western and so ubiquitous that you can buy it like you would lechon manok at a roast shop with all the trimmings like roast potatoes the size of tennis balls and pork-crackling on the side, which is the only thing I buy from a roast-shop if I had the chance. A dollar for a long strip of crackling.

I find it dry most of the time which is why I rarely ever buy it or make it. But this was before I’ve overhauled my cooking habits so when I got a small (about 800grams) pork loin by mistake- the people at the supermarket substituted it for pork belly- I thought this was my chance to cook it correctly.

And I sure succeeded. Just two key things really- cooking time and resting time.