Grilling: Lechon Liempo (Filipino-style Roasted Pork Belly)
For a Memorial Day cookout, you want something big and impressive that will put all other grillers to shame. Nothing fits the bill quite like a roast pig, and there's no roast pig as good as Filipino lechon—seriously, you haven't lived life to the fullest until you've had some.
I've found there's nothing like lechon to bring all friends and family out of from every crack and crevice, and you need them all to finish that beast, but what if you don't have that prerequisite crowd to down a whole pig? Luckily there's an answer for that, and it's called lechon liempo.
Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste.
As you can see, there's some unevenness on the pig skin but that's of little importance, as it did nothing to hold back the sheer awesomeness of the juicy, flavorful belly meat and the salty, crunchy rind. It's one grilled treat that's hard to beat.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.