Low Sodium Lechon
Indulge in the crispy, golden goodness of **Low Sodium Lechon**, a healthier twist on the traditional Filipino favorite! Perfectly seasoned with aromatic lemongrass, garlic, and bay leaves, this pork belly masterpiece is rolled and roasted to perfection for irresistibly crackling skin and juicy meat. A splash of pineapple juice and olive oil adds subtle sweetness and moisture, while freshly sliced lemon and green onions infuse a vibrant layer of flavor—all without relying on excessive salt. This lower-sodium version retains the rich, savory taste of the classic lechon while being kinder to your health. Ideal for special occasions or weekend feasts, serve it alongside roasted vegetables or a fresh salad for a complete and unforgettable dining experience.
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Recipe Information
Ingredients
- 5 pounds Pork belly
- 8 cloves Garlic
- 3 pieces Bay leaves
- 1 tablespoon Black peppercorns
- 2 stalks Lemongrass stalks
- 1 large Lemon
- 4 stalks Green onions
- 4 tablespoons Olive oil
- 1 cup Pineapple juice
- 2 teaspoons Ground black pepper
Instructions
Rinse the pork belly and pat dry with paper towels. Make sure the skin is completely dry to achieve a crispy texture.
Crush the garlic cloves lightly with the side of a knife to release their oils.
In a small bowl, combine crushed garlic, bay leaves, and black peppercorns.
Stuff the pork belly with the garlic mixture, ensuring it’s evenly spread throughout the meat.
Take the lemongrass stalks and bash them with the handle of a knife to release their aroma, then slice lengthwise and insert them into the pork belly.
Slice the lemon into thin rounds and layer these inside the pork belly along with the green onions.
Roll the pork belly tightly and secure it with butcher’s twine or skewers.
In a baking dish, combine olive oil and pineapple juice. Place the rolled pork belly on a rack set over the baking dish to catch drippings.
Massage the pork belly skin with olive oil to help with browning and sprinkle with ground black pepper.
Preheat the oven to 350°F (175°C). Roast the pork belly for 3 to 3.5 hours, basting occasionally with the juices from the baking dish.
Turn up the oven to 450°F (230°C) for the last 30 minutes of roasting to ensure the skin becomes crispy.
Remove the pork from the oven and let it rest for 15 minutes before slicing.
Serve the Low Sodium Lechon with your choice of sides such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
12625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1259.7 g | 1615% | |
| Saturated Fat | 446.7 g | 2234% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1633 mg | 544% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 37.0 g | ||
| Protein | 218.9 g | 438% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4603 mg | 98% | |
*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.
