Roasted Pork Belly
Lechon belly is a Filipino favorite, celebrated for its crispy, golden skin and tender, flavorful meat. Seasoned with a savory blend of herbs and spices, this pork belly dish is slow-roasted to perfection, creating a mouthwatering balance of textures and flavors.
A centerpiece at fiestas, holidays, and special gatherings, lechon belly isn’t just a dish—it’s a shared experience that brings people together. Its rich, indulgent taste and stunning presentation capture the joyous spirit and culinary artistry of Filipino cuisine, making it a true showstopper at any celebration.
Ingredients
Instructions
Prepare the Meat:
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Rinse the pork belly and pat it dry with paper towels. Ensure the skin is completely dry for optimal crispiness.
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In a bowl, combine minced garlic, chopped onion, lemongrass, salt, pepper, soy sauce, fish sauce, and vinegar to create a marinade.
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Rub the marinade generously over the meat side of the pork belly. Arrange the lemongrass and aromatics evenly across the inside, as they will be rolled into the pork belly. Be careful to keep the marinade off the skin to ensure it stays dry.
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Roll the pork belly into a tight log, with the skin facing out, and secure with kitchen twine.
Cooking the Lechon Belly:
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Preheat your oven to 350°F (175°C). Â
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Place the prepared lechon belly on a rack in a roasting pan, skin side up. This allows the heat to circulate evenly around the meat.
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Loosely cover the two ends of lechon belly with foil to prevent the skin from burning during the initial cooking phase.
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Roast in the preheated oven for at least 2.5 hours, occasionally checking for doneness. Roasting time is about 1 hour per pound.Â
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After 3 hours, remove the foil. Increase the oven temperature to 450°F (230°C) to crisp the skin.
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Continue roasting for another 30 minutes or until the skin is crispy and golden brown. During this time, baste the skin with the pan drippings every 15-20 minutes to enhance the flavor and promote even crisping.
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The lechon belly is best when the meat reaches an internal temperature of 210°F (99°C).
Rest and Serve:
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Once cooked, remove from the oven and let it rest for 10-15 minutes before slicing. This helps retain the juices.
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Slice into 1-inch pieces and serve with your favorite dipping sauces, such as suka (vinegar) with garlic and chili, or a sweet and tangy lechon sauce.
Maricel's Tips
- "Lechon" means a whole roasted pig, deriving from the Spanish word "lechón" for suckling pig. In the Philippines, it refers to the method of roasting whole pigs until the skin is crispy and the meat is tender.Â
- Lechon sauce, also known as "sarsa," is a savory and slightly sweet sauce traditionally served with lechon. The most popular lechon sauce in the Philippines is "Mang Tomas." This sauce is made from liver, breadcrumbs, vinegar, sugar, and spices, creating a rich and flavorful complement to the crispy and tender lechon. It's a must-have for enhancing the taste of this festive dish.
