📝 About This Recipe
This recipe marries the soul of the Filipino Lechon Cebuan with the low-and-slow artistry of American pit barbecue. By infusing the pork with traditional aromatics like lemongrass and garlic, then subjecting it to a gentle pecan smoke, we create a layer of depth that traditional roasting can't touch. The result is a succulent, melt-in-your-mouth interior protected by a glass-shattering, mahogany-colored skin that is the ultimate testament to patience and fire.
🥗 Ingredients
The Pork
- 5 pounds Whole Pork Belly (skin-on, center-cut, slab)
- 2 tablespoons Kosher Salt (for the dry brine)
- 1/4 cup White Vinegar (to clean and prep the skin)
Aromatic Filling
- 3 pieces Lemongrass stalks (bruised and folded)
- 10 pieces Garlic cloves (smashed)
- 1 medium Red Onion (thickly sliced)
- 5 stalks Green Onions (whole)
- 1 tablespoon Black Peppercorns (cracked)
- 2 pieces Star Anise (whole)
The Finishing Glaze
- 2 tablespoons Neutral Oil (canola or grapeseed)
- 1 tablespoon Soy Sauce (for color)
Lechon Sauce (Sarsa)
- 1/2 cup Liver Spread or Pate (finely mashed)
- 1/3 cup Cane Vinegar (or apple cider vinegar)
- 1/4 cup Brown Sugar (packed)
- 1/4 cup Breadcrumbs (to thicken)
👨🍳 Instructions
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1
Pat the pork belly completely dry with paper towels. Use a meat tenderizer or a bundle of skewers to prick hundreds of tiny holes into the skin, being careful not to pierce through to the meat.
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2
Flip the belly meat-side up. Score the meat in a 1-inch diamond pattern, about 1/2 inch deep. Rub the kosher salt and cracked pepper generously into the meat crevices, but keep the skin clean.
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3
Layer the smashed garlic, onions, lemongrass, and star anise in the center of the meat side. Roll the belly tightly into a log (porchetta style) with the skin on the outside. Secure firmly with butcher's twine every inch.
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4
Wipe the skin with white vinegar to remove any excess fat or salt. Place the roll on a wire rack over a tray and refrigerate uncovered for at least 6 hours, preferably overnight, to dry out the skin.
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5
Preheat your smoker to 225°F (107°C) using a mild wood like Pecan or Fruitwood. Avoid heavy woods like Mesquite which may overpower the aromatics.
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6
Place the pork roll in the smoker. Smoke until the internal temperature of the thickest part of the meat reaches 165°F (74°C), which usually takes about 3 to 4 hours.
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7
While the pork smokes, prepare the sauce by simmering the liver spread, vinegar, sugar, and breadcrumbs in a small saucepan over medium heat until thickened. Season with salt and pepper to taste.
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8
Once the pork reaches 165°F, remove it from the smoker. Crank the heat of your smoker (if it has a searing function) or your home oven to 450°F (230°C).
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9
Lightly brush the skin of the pork with a mixture of oil and soy sauce. This helps with heat conduction and provides a deep golden color.
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10
Roast at the high temperature for 20-30 minutes. Watch closely; the skin will begin to blister and puff up (crackling). Rotate every 10 minutes for even crisping.
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11
Remove the lechon when the skin is fully bubbled and hard to the touch. Let it rest for at least 20 minutes before carving to allow the juices to redistribute.
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12
Snip the twine and slice into thick rounds using a serrated knife to prevent the crackling from shattering messily.
💡 Chef's Tips
The secret to 'glass' skin is a dry surface; never skip the overnight air-drying in the fridge. If the skin isn't puffing evenly during the high-heat stage, you can carefully use a kitchen torch to finish stubborn spots. Do not over-salt the skin itself during the dry-brine phase, as salt draws out moisture but can make the skin too tough if left in large crystals. Use a meat thermometer religiously; pork belly has a high fat content, so taking it to 165°F ensures the fat has rendered into a buttery texture.
🍽️ Serving Suggestions
Serve with a side of warm jasmine rice to soak up the rendered fats. Pair with a 'Sawisawan' dipping sauce made of vinegar, soy sauce, calamansi, and bird's eye chilies. A crisp, cold Lager or a dry Riesling cuts through the richness of the pork perfectly. Add a side of Atchara (pickled papaya) to provide a bright, acidic contrast to the smoky meat.