📝 About This Recipe
This oven-roasted Pork Belly Lechon is a celebration of Filipino culinary heritage, featuring a shatteringly crisp skin and succulent, melt-in-your-mouth meat. Infused with aromatic lemongrass, garlic, and scallions, this 'Lechon Liempo' roll brings the festive spirit of a traditional spit-roast into the comfort of your home kitchen. It is the ultimate centerpiece for any gathering, offering a symphony of textures and a deep, savory profile that is truly unforgettable.
🥗 Ingredients
The Pork
- 4-5 lbs Pork Belly (single slab, skin-on, rectangular cut)
- 2 tablespoons White Vinegar (for rubbing the skin)
- 2 tablespoons Kosher Salt (divided for meat and skin)
Aromatic Filling
- 3 pieces Lemongrass stalks (smashed and bottom 6 inches only)
- 8-10 cloves Garlic (minced)
- 1 medium Red Onion (thinly sliced)
- 1 bunch Scallions (trimmed)
- 1 tablespoon Black Peppercorns (cracked)
- 2 inch knob Ginger (peeled and sliced into matchsticks)
The Glaze & Finish
- 2 tablespoons Vegetable Oil (for brushing)
- 1 tablespoon Soy Sauce (for color)
- 2 pieces Star Anise (tucked into the roll for fragrance)
👨🍳 Instructions
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1
Pat the pork belly completely dry with paper towels. Using a sharp knife or a meat tenderizer with needles, prick the skin of the pork belly all over. Be careful not to pierce through to the meat; you only want to create tiny holes in the skin to help the fat render.
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2
Flip the pork meat-side up. Score the meat in a crosshatch pattern about 1/2 inch deep. This allows the aromatics to penetrate deeper into the pork.
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3
Rub the meat side with 1 tablespoon of kosher salt, cracked black pepper, and the minced garlic. Ensure the seasoning gets into the scores.
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4
Layer the sliced onions, ginger matchsticks, smashed lemongrass, and whole scallions across the center of the meat side. Add the star anise.
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5
Carefully roll the pork belly into a tight log, ensuring the skin is on the outside. Secure the roll tightly with butcher's twine, spacing the ties about 1 inch apart.
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6
Wipe the skin again to ensure it is dry. Rub the skin with white vinegar and the remaining tablespoon of salt. For the best results, leave the rolled pork uncovered in the refrigerator for at least 4 hours, or overnight, to air-dry the skin.
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7
Preheat your oven to 325°F (160°C). Place the pork on a wire rack set over a foil-lined baking sheet to catch the drippings.
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8
Mix the vegetable oil and soy sauce. Lightly brush the skin of the pork with this mixture to encourage a deep mahogany color.
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9
Roast the pork for 2.5 to 3 hours. The internal temperature of the meat should reach 160°F (70°C), and the fat should be well-rendered.
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10
Increase the oven temperature to 425°F (220°C). This is the 'blistering' phase. Monitor closely for 20-30 minutes as the skin begins to bubble and turn crisp. Rotate the pan every 10 minutes for even browning.
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11
Once the skin is completely crisp and sounds hollow when tapped with a knife, remove the roast from the oven.
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12
Rest the lechon for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring the meat stays moist.
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13
Carefully remove the twine with kitchen shears and slice into thick rounds using a serrated knife to prevent the skin from shattering unevenly.
💡 Chef's Tips
For the ultimate 'crunch,' allow the pork to air-dry in the fridge for 24 hours; the drier the skin, the better it blisters. Avoid using too much soy sauce on the skin, as the sugars can burn before the skin gets crispy. If certain spots are crisping faster than others, cover the dark spots with small pieces of foil to prevent burning. Use a serrated bread knife to slice the finished lechon; it saws through the hard skin without crushing the tender meat underneath.
🍽️ Serving Suggestions
Serve with a side of 'Sawsawan' (vinegar, soy sauce, chopped onions, and bird's eye chilies). Pair with a generous scoop of warm garlic fried rice (Sinangag). Accompany with 'Atchara' (pickled green papaya) to cut through the richness of the fat. A cold, crisp lager or a glass of iced calamansi juice balances the savory flavors perfectly.