Lechon Belly
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
10
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Calories
837 kcal
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Course
Main Course
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Cuisine
Filipino
Lechon Belly
Description
The Lechon Belly recipe centers on a thick slab of pork belly prepared for roasting with a focus on achieving crisp skin and juicy interior. The skin is perforated with shallow holes to encourage crispness. The meat side is seasoned with ground black pepper and fish sauce, contributing savory depth. The skin side is rubbed with salt to draw moisture out, which is essential for a crackly skin texture.
Fresh aromatics including chopped garlic, bundled green onions, lemongrass, and chili peppers are placed inside the rolled belly, providing aroma and flavor as the pork cooks. The roll is secured with twine to maintain shape. Applying lye water to the skin later in the process helps tighten and dry it to encourage crisping. Subsequent brushing with vinegar and soy sauce adds tang and color. The pork is refrigerated uncovered to further dry the skin before roasting.
This method highlights the balance of robust seasoning, aromatic stuffing, and skin preparation necessary to achieve classic Filipino-style Lechon Belly with crackling skin and moist meat. The multiple resting steps contribute to the texture and flavor development throughout the cooking process.
Ingredients
- 3.5 pounds pork belly - about 1 ½ inch thick
- 1 head garlic - chopped
- 5-6 talks green onions - roots trimmed and then bundled
- 4-5 talks lemongrass - bundled
- 4 pieces green chili peppers - or Thai chili if you like it more spicy
- 2 tablespoons salt
- ¼-1/2 teaspoon black pepper ground
- 2 tablespoon fish sauce
- 1 tablespoon lye water
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
Instructions
- Lay the pork belly with the skin-side up. Poke several shallow holes using a fork or the tip of a knife. Turn it around and do the same with the meat side, this time only bit deeper but without going through the skin.
- Season the meat side with ground pepper and fish sauce. Transfer the meat with the skin-side up on a pan. Rub the salt all over the skin to draw the moisture out. Refrigerate the pork uncovered for at least 3 hours.
- Remove the salt and moisture from the skin using a kitchen or paper towel.
- Turn the pork belly meat-side up on a dry surface. Arrange the chopped garlic, green onions, lemongrass and chili on top of the meat. Roll the meat to encapsulating the fillings inside. Secure the roll by tying it with kitchen twine at 2-inch intervals. Place it in a roasting pan with rack.
- Brush the skin with lye water and refrigerate for another 1-2 hours (or overnight). Take it out of the fridge and brush with vinegar then soy sauce. Let it dry out in the fridge or in front of a fan for a few minutes.
- Roast in a preheated oven at 180°C/350°F for 2 hours then increase the temperature to 200°C/400°F and roast for another 30 minutes to an hour or until skin becomes crispy. (SEE NOTE)
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 837 kcal
% Daily Value*
| Calories | 837kcal | 42% |
| Carbohydrates | 3g | 1% |
| Protein | 16g | 32% |
| Fat | 84g | 129% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 114mg | 38% |
| Sodium | 1833mg | 76% |
| Potassium | 379mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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