Paleo Lechon
Indulge in the irresistible flavors of **Paleo Lechon**, a modern, health-conscious twist on the classic Filipino roasted pork belly. This recipe features perfectly seasoned pork belly, marinated with aromatics like garlic, lemongrass, and bay leaves, along with paleo-friendly staples like coconut aminos and apple cider vinegar for a deep, umami-packed flavor. The skin is meticulously prepared and roasted to achieve an ultra-crispy, golden-brown finish that's impossible to resist. With simple yet bold ingredients like sea salt, black peppercorns, and melted coconut oil, Paleo Lechon delivers a delectable balance of savory and slightly tangy notes. This satisfying dish is perfect for impressing guests at a dinner party or elevating your weekly meal prep with its stunning presentation and crispy, succulent perfection. Best of all, it’s gluten-free, dairy-free, and paleo-friendly, making it an indulgence you can feel good about.
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Recipe Information
Ingredients
- 4 pounds pork belly
- 2 tablespoons sea salt
- 1 tablespoon black peppercorns
- 8 whole garlic cloves
- 4 whole bay leaves
- 0.25 cup coconut aminos
- 2 whole lemongrass stalks (white parts only), bruised
- 0.5 cup apple cider vinegar
- 0.25 cup coconut oil, melted
Instructions
Preheat your oven to 400°F (200°C).
In a small saucepan, combine coconut aminos, apple cider vinegar, and bay leaves. Bring to a simmer over medium heat, then remove from heat and let it cool completely.
While the marinade cools, score the skin of the pork belly with a sharp knife, ensuring cuts are about 1 inch apart. Do not cut into the meat.
Pound the garlic cloves to release their oils. Rub the sea salt, black peppercorns, and smashed garlic all over the pork belly, focusing on the meat side.
Place the pork belly in a large dish, skin side up. Pour the cooled marinade over the pork belly, ensuring the liquid does not touch the skin. Alternatively, you can place the meat side down into the marinade. Marinate in the refrigerator for at least 2 hours, preferably overnight.
Remove pork belly from the marinade, and thoroughly pat the skin dry with paper towels, as any moisture will prevent the skin from crisping.
Brush the pork skin with melted coconut oil.
Place the pork belly onto a wire rack set over a baking sheet, skin side up. Make sure there's enough space between the pork and the baking sheet for air circulation.
Roast the pork belly in the preheated oven for 2 hours. After 2 hours, increase the oven temperature to 450°F (230°C) and continue roasting for an additional 1 hour, or until the skin is crispy and golden brown.
Once done, remove from the oven and let it rest for 15 minutes before slicing.
Serve the Paleo Lechon with your favorite paleo-friendly side dishes.
Nutrition Facts
Calories |
10157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1022.2 g | 1311% | |
| Saturated Fat | 399.5 g | 1998% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 16357 mg | 711% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 14.0 g | ||
| Protein | 173.6 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3328 mg | 71% | |
*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.
