Lechon Belly (Filipino Roasted Pork Belly)
Lechon Belly (aka. Filipino Roasted Pork Belly or Cebuchon) doesn't need to be complicated as a show-stopping dish. This recipe gives you that juicy, aromatic flavor with a crunchy, crackly skin in the oven!
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ~4 pounds skin-on pork belly slab
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 heads garlic, minced
- 3 scallions, lightly crushed
- 2 lemongrass, lightly crushed
- Soy sauce, for basting
Instructions
- 1
Preheat your oven to 350 F.
- 2
Score the underside of the pork in a diagonal pattern with a sharp knife about 1/2-inch deep.
- 3
Evenly sprinkle the salt, black pepper, and minced garlic all over underside of the pork. Using your hands, gently massage the seasonings into the pork, ensuring it gets into every crevice of the scores you made.
- 4
Place the scallions and lemongrass in the middle of the pork. Roll tightly (skin-side out), so that the aromatics don't spill out. Secure the pork with twine to prevent it from unravelling.
- 5
Set the rolled pork on a wire rack set over a baking sheet. Brush with soy sauce all over the skin. Roast in the pre-heated oven for 1 1/2 hours, basting every half hour with the pan drippings or a few teaspoons of neutral oil.
- 6
After cooking for 1 1/2 hours, remove the pork from the oven. Increase the oven temperature to 400 F. Once to temperature, return the pork back in the oven to roast for 30 more minutes to crisp and brown the skin.*Note that the pork is cooked when it registers 160 to 165 F internal when inserted into the thickest part of the meat.
- 7
Let rest for at least 15 to 30 minutes prior to slicing. Serve with lechon sauce or Filipino vinegar (sawsawan) as a dip.