Pork Belly Lechon Roll
User Reviews
4.3
348 reviews
Good
-
Prep Time
20 mins
-
Cook Time
6 hrs
-
Chill
8 hrs
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Total Time
14 hrs 20 mins
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Servings
12 Servings
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Calories
1190 kcal
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Course
Main Course
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Cuisine
Filipino
Pork Belly Lechon Roll
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Lechon Pork Belly roasted low and slow in the oven for unbelievably crispy skin and moist meat. It's an impressive addition to your holiday celebrations and sure to be a hit with the crowd!
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Ingredients
- 1 (6 to 7 pounds) whole pork belly without ribs
- 2 tablespoons coarse salt
- ½ teaspoon pepper
- ½ cup vinegar
- 3 stalks lemongrass
- 4 shallots, peeled and sliced thinly
- 1 head garlic, peeled and crushed
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Instructions
- With a small knife, poke surface of the skin all over without piercing the meat.
- Pour the vinegar, massaging onto the belly. Season with salt and pepper.
- With a knife, cut the thinner top portion of the lemongrass stalk and the very woody base. Peel off the tougher outer layers to get to the tender part of the stalk. With the back of a knife, pound the stalk a few times.
- Place the pork belly skin side down on a flat working surface. On the longer side of the belly, arrange the lemongrass stalks, onions, and garlic horizontally on the lower part of the belly.
- Roll pork belly into a tight log, ending with skin side up. Using kitchen twine, tie on three to four places to secure shape.
- Refrigerate, uncovered, overnight to chill.
- Using paper towels, pat down surfaces of meat to completely dry. Place the belly roll on a roasting pan fitted with a rack.
- Bake in a preheated 180 F oven for about 3 ½ hours.
- Increase temperature to 320 F and continue to cook for about 1 ½ to 2 hours or until meat is cooked through and browns.
- Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until skin is very crisp.
- Remove from oven and let rest for about 10 to 15 minutes before slicing.
Notes
- Do not overstuff the belly as you want to be able to roll it with a little overlap.
- Tie the twine not too tight but just enough to fully secure the roll as the skin will expand as it crisps and puffs up during roasting.
- For super moist meat, give the roast belly a few minutes before cutting to allow the juices to redistribute.
- Lemongrass is very fibrous, and it's used in this recipe primarily to infuse flavor and aroma so you can pull the stalks out when ready to cut.
Nutrition Information
Show Details
Calories
1190kcal
(60%)
Carbohydrates
3g
(1%)
Protein
21g
(42%)
Fat
120g
(185%)
Saturated Fat
43g
(215%)
Cholesterol
163mg
(54%)
Sodium
1237mg
(52%)
Potassium
483mg
(14%)
Vitamin A
25IU
(1%)
Vitamin C
2.1mg
(2%)
Calcium
21mg
(2%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 1190 kcal
% Daily Value*
| Calories | 1190kcal | 60% |
| Carbohydrates | 3g | 1% |
| Protein | 21g | 42% |
| Fat | 120g | 185% |
| Saturated Fat | 43g | 215% |
| Cholesterol | 163mg | 54% |
| Sodium | 1237mg | 52% |
| Potassium | 483mg | 10% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
348 reviews
Good
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