Paleo Lechon Belly
Indulge in the robust flavors of this Paleo Lechon Belly, a healthier twist on the iconic Filipino roasted pork dish. Featuring tender, juicy pork belly infused with a blend of coconut aminos, garlic, and spices, this recipe delivers mouthwatering depth of flavor while staying true to paleo principles. The lemongrass and bay leaves lend fragrant notes, while apple cider vinegar ensures a crispy, golden skin that’s irresistibly crunchy. Slow-roasted and finished at high heat, this recipe is perfect for a celebratory main dish or a centerpiece for your family dinner. With minimal prep and simple ingredients, this paleo-friendly lechon belly is guaranteed to elevate your dining experience while keeping it wholesome and gluten-free.
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Recipe Information
Ingredients
- 4 pounds pork belly
- 1 cup coconut aminos
- 10 whole garlic cloves
- 1 tablespoon black pepper
- 2 tablespoons sea salt
- 5 whole bay leaves
- 2 whole lemongrass stalks
- 1 cup apple cider vinegar
- 1 medium onion
- 2 tablespoons olive oil
Instructions
Start by preparing the marinade. In a bowl, combine coconut aminos, half of the garlic (crushed), black pepper, and 1 tablespoon of sea salt. Mix well.
Lay the pork belly skin-side down. Score the flesh part of the pork lightly with a knife to allow better absorption of the marinade.
Rub the marinade mixture onto the pork, ensuring it's well coated. Make sure some marinade gets into the scores you made.
Cover and refrigerate the pork belly overnight or at least 4 hours to absorb the flavors.
After marinating, preheat your oven to 350°F (175°C).
Remove the pork belly from the marinade and let it sit at room temperature for about 30 minutes.
Crush the remaining garlic cloves and prepare the lemongrass by cutting the stalks into small pieces. Slice the onion into thick rings.
Make a bed in the roasting pan by placing the onion rings evenly and scatter the bay leaves and lemongrass on top.
Lay the pork belly atop this bed, skin side up. Drizzle the apple cider vinegar over the pork belly's skin.
Brush a thin layer of olive oil onto the skin and season uniformly with the remaining sea salt.
Transfer the roasting pan into the preheated oven. Roast for approximately 3 hours at 350°F, basting occasionally with the pan drippings every hour.
After 3 hours, increase the oven temperature to 430°F (220°C) and roast for an additional 30 minutes to crisp up the skin, keeping a careful watch to prevent burning.
Remove from the oven once the skin is crisped to your liking. Let the lechon belly rest for at least 15 minutes before slicing.
Carve into slices and serve hot as a delightful main dish.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 58.3 g | 291% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 8.9 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 733 mg | 16% | |
*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.
