High Protein Lechon Belly
Indulge in the ultimate fusion of flavor and nutrition with this High Protein Lechon Belly recipe, a mouthwatering twist on the beloved Filipino classic. Featuring succulent pork belly marinated with a fragrant blend of fresh rosemary, thyme, lemongrass, and red chilies, this dish delivers a robust culinary experience. Slow-roasted to perfection, the meat transforms into tender, juicy layers beneath irresistibly crispy, golden skin. Packed with protein and rich in aromatic herbs and spices, this crowd-pleasing centerpiece is perfect for celebrations or hearty family meals. Serve it with steamed rice and your favorite dipping sauce for an unforgettable feast that strikes the perfect balance between tradition and innovation. Keywords: high protein lechon belly, crispy pork belly, roasted pork recipe, Filipino lechon belly, holiday pork dish.
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Recipe Information
Ingredients
- 2 kg pork belly
- 8 cloves garlic, minced
- 3 sprigs rosemary, fresh
- 3 sprigs thyme, fresh
- 2 stalks lemongrass, chopped
- 3 red chilies, chopped
- 1 tbsp salt
- 1 tbsp black pepper, freshly ground
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 4 stalks spring onions, chopped
- 2 tbsp fish sauce
Instructions
Lay the pork belly flat on a clean surface, skin side down. Use a sharp knife to make shallow cuts on the meat side to allow the flavors to penetrate.
In a large bowl, combine the minced garlic, chopped rosemary, thyme, lemongrass, red chilies, salt, black pepper, soy sauce, olive oil, chopped spring onions, and fish sauce. Mix well to form a marinade.
Rub the marinade generously onto the meat side of the pork belly, ensuring all cuts are covered. Let it marinate in the refrigerator for at least 6 hours, preferably overnight for deeper flavor.
Preheat your oven to 160°C (320°F). Remove the pork belly from the fridge and allow it to come to room temperature for about 30 minutes.
Roll the pork belly tightly, skin side out, and secure it with butcher's twine or skewers at 2-inch intervals to maintain shape during cooking.
Place the rolled and tied pork belly on a rack in a roasting pan to allow air to circulate all around. Roast in the preheated oven for about 2.5 hours.
Increase the oven temperature to 220°C (430°F) and continue roasting for another 30 minutes or until the skin is crispy and golden brown.
Remove from the oven and let the lechon belly rest for 10-15 minutes before slicing. Serve with your choice of dipping sauce and steamed rice.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 47.9 g | 239% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.9 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 448 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
