Lechon Belly
Indulge in the irresistible flavors of this Lechon Belly recipe, a Filipino classic featuring tender pork belly rolled and roasted to perfection. Infused with aromatic lemongrass, garlic, and bay leaves, every bite offers a mouthwatering balance of savory and fragrant flavors. The pork belly is marinated in a tangy mix of soy sauce and vinegar, then slow-roasted to achieve meat that's perfectly juicy with a golden, ultra-crispy skin. This show-stopping dish is perfect for special occasions or family feasts, especially when paired with steamed rice and a zesty dipping sauce. With its simple preparation and incredible results, this Lechon Belly brings the essence of traditional Filipino celebration right to your dining table.
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Recipe Information
Ingredients
- 2 kg pork belly
- 2 tablespoons salt
- 1 tablespoon black pepper
- 120 ml soy sauce
- 3 lemongrass stalks
- 1 large red onion
- 8 garlic cloves
- 6 green onions
- 5 bay leaves
- 50 ml olive oil
- 1 tablespoon peppercorns
- 60 ml vinegar
Instructions
1. Begin by laying the pork belly skin-side down on a clean surface. Score the meat lightly with a knife to allow better penetration of the marinade.
2. In a bowl, combine salt, black pepper, soy sauce, and vinegar. Stir the mixture until the salt dissolves entirely.
3. Thoroughly massage the marinade into the pork belly, ensuring even coverage. Allow it to sit for at least 1 hour or refrigerate overnight for deeper flavor.
4. Trim and cut lemongrass stalks into thin strips to expose their aromatic centers, then slice the red onion and garlic.
5. Lay the sliced onions, garlic, lemongrass, peppercorns, bay leaves, and green onions evenly on top of the meat.
6. Roll the pork belly, ensuring that the stuffing stays inside. Use kitchen twine to secure the roll tightly at regular intervals.
7. Preheat the oven to 180°C (350°F).
8. Place the pork belly roll on a wire rack over a baking tray lined with foil to catch drippings.
9. Brush the pork skin lightly with olive oil to aid in crisping, then sprinkle a bit more salt on the skin.
10. Roast the pork belly in the oven for about 3 hours. Halfway through, check for even browning and rotate if necessary.
11. For a cracklier skin, increase the oven temperature to 220°C (430°F) in the last 30 minutes of cooking.
12. Once golden and crispy, remove the lechon belly from the oven and allow it to rest for 15 minutes before slicing.
13. Serve with your favorite dipping sauce and freshly steamed rice.
Nutrition Facts
Calories |
11239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1109.7 g | 1423% | |
| Saturated Fat | 393.9 g | 1970% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1440 mg | 480% | |
| Sodium | 20339 mg | 884% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 9.5 g | ||
| Protein | 208.6 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 5256 mg | 112% | |
*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.
