Filipino Roast Pork Belly with "Lechon" Sauce

Ingredients

• 1 tbsp. plus 2 tsp. kosher salt
• 3 tsp. freshly ground black pepper
• 7 garlic cloves
• 3 lemongrass stalks, roughly chopped
• 2 bunches scallions, trimmed
• 1 5-lb. piece skin-on pork belly, skin scored in a crosshatch pattern
• 1 lb. chicken livers
• ¹⁄₄ cup plus 2 tbsp. vegetable oil
• 1 small yellow onion, diced
• ³⁄₄ cup white vinegar
• ¹⁄₂ cup sugar
• 3 tbsp. bread crumbs

Instructions

1. Heat oven to 325°. Combine 1 tablespoon salt, 1 teaspoon black pepper, 4 garlic cloves, the lemongrass, and 1 bunch scallions in a food processor; purée until smooth. Rub mixture over pork belly and place in a 9-by-13-inch baking dish; roast for 3 ¹⁄₂ hours. Increase temperature to 550° and continue cooking until the skin is crispy, 20 minutes more.
2. Meanwhile, purée the chicken livers until smooth. Roughly chop remaining garlic; heat ¹⁄₄ cup oil in a medium saucepan and cook garlic and onion until golden, about 12 minutes. Add liver and cook until brown, about 5 minutes. Add the vinegar and sugar and cook 5 minutes more. Add the remaining salt and 2 teaspoons black pepper, plus the bread crumbs, and cook 2–3 minutes. Transfer to a blender and purée until smooth. Keep “lechon” sauce warm.
3. Heat a grill pan over medium-high. Toss remaining scallions with remaining oil; grill until charred, 6–8 minutes.
4. Transfer pork to a platter and serve with “lechon” sauce and grilled scallions.