Common Pork Lechon Belly are always rolled but this 3rd instalment of our 12 Recipes for Christmas offers a different kind of pork lechon belly. The very same Filipino lechon taste but interestingly presented without rolling it. Check out our Lechon Lapad on how we made it. Simplier than your usual lechon and guaranteed more crispy skin. Here's how you make a gravy out of the leftover sauce from the lechon: 1. Dilute 2 tablespoons of Corn Starch or Corn Flour in 1/4 cup of water to make a slurry mixture. 2. In a pan, pour the juice of the lechon and bring to a boil. (Make sure to remove the hard residues) 3. Add a cup of water to the boiling juice. 4. Bring the heat to medium. 5. Slowly pour the slurry mixture into the sauce. 6. Add 2 tablespoons of White Sugar, and mix. 8. Taste the sauce to adjust flavour. #lechonlapad #lechonbelly #porklechon #roastedpork #christmasrecipes #12recipesforchristmas #christmasmenu We added English language sub-text to provide explanation to non-Filipino viewers. Follow us on Social Media: Facebook: https://www.facebook.com/wanderingkus... Instagram: https://www.instagram.com/wanderingku... Aries Vosotros for the music ID. If you wish us to do a review of your product, you may send it to: Villa 32, Al Toulah Street Old Al Falah City, Abu Dhabi, UAE For collaboration or for sponsorship, send us a message on our Facebook or Instagram or email at [email protected]. We are happy to collaborate with anyone; just give us a buzz. STAY COOL, STAY SAFE & PEACE. Music: Jingle Bells by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/by/4.0/