Roasted Pork Belly (Lechon Liempo)

Name: Roasted Pork Belly (Lechon Liempo)
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 serving
Ingredients: 1 slab; 3 stalks lemongrass leaves; 3 pieces scallions; 1 small red onion; 1 tablespoon salt; 2 tablespoons fresh milk; 1/4 teaspoon ground black pepper; 1 tablespoon canola oil

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
8
Course
Others

Roasted Pork Belly (Lechon Liempo)

Travis Ellis

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 slab 5 lbs. pork belly bones removed
3 stalks lemongrass leaves
3 pieces scallions
1 small red onion sliced
1 tablespoon salt
2 tablespoons fresh milk
1/4 teaspoon ground black pepper
1 tablespoon canola oil

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Instructions

Lay the pork belly on a flat surface in a way that the side with the skin is facing down. Rub the salt and pepper all over the top of the pork belly (meat part). Let it stand for 15 minutes.
Arrange the lemongrass, scallions, and onion slices on one one of the belly. Roll the side where you had the lemongrass all the way to the opposite side until a spiral shape is formed. Secure the rolled pork belly by tying it with a kitchen twine. Rub the oil all over the skin.
Preheat oven to 350F. Arrange the pork belly in a roasting pan and roast for 2 hours.
Remove the belly from the oven and brush with fresh milk. Put it back into the oven and continue to roast for 30 minutes or until the skin is brown and crispy.
Remove from the oven. Let it cool down for 15 minutes. Slice the Roasted Pork Belly and serve with homemade lechon sauce.
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