Pork Belly Lechon Roll
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
6 hrs
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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
Description
The whole pork belly without ribs is pierced gently on the skin side to allow rendering and crisping during roasting. A vinegar rub is applied, seasoning with coarse salt and black pepper. Lemongrass stalks prepared by removing tougher outer layers and pounding are laid inside the belly with thinly sliced shallots and crushed garlic, adding aromatic layers inside the roll.
The belly is rolled skin side out and secured with kitchen twine in multiple places to maintain tight shape. It is refrigerated uncovered overnight to dry the surface for better crisping.
Roasting begins slow at about 180°F for approximately 3.5 hours to gently cook and render fat, followed by higher temperature roasting to crisp the exterior and create puffy crackling skin. Resting the roast a few minutes before slicing redistributes juices for moist, flavorful servings.
Lemongrass serves as a flavorful infusion meant to be removed when serving rather than consumed directly, providing citrusy herbal aroma.
Ingredients
- 1 pork belly whole, without ribs, 6 to 7 pounds
- 2 tablespoons salt coarse
- ½ teaspoon black pepper
- ½ cup vinegar
- 3 talks lemongrass
- 4 shallot peeled and sliced thinly
- 1 head garlic peeled and crushed
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 overfill the pork belly roll to ensure it can be rolled tightly with slight overlap.
- Tie the kitchen twine snugly enough to hold shape but allow expansion as skin crisps and puffs.
- Let the roast rest a few minutes after cooking to allow juices to redistribute, keeping the meat moist.
- Lemongrass is fibrous and used mainly to infuse flavor; remove stalks before slicing and serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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