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Lechon Belly

A beautifully roasted Filipino dish with crispy skin and juicy, flavorful meat, perfect for gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 people
Course: Main Dish
Cuisine: Filipino
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds pork belly skin on
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 3 tablespoons lemongrass finely chopped
  • 3 cloves garlic minced
  • 2 teaspoons five-spice powder

Equipment

  • Roasting pan
  • Sharp knife
  • Meat thermometer
  • Aluminum foil
  • Blender or food processor

Method
 

  1. Place the pork belly skin side up on a clean surface and score the skin in a crisscross pattern.
  2. Rub the salt all over the meat, including into the scored skin.
  3. In a blender, combine the black pepper, garlic powder, onion powder, soy sauce, vinegar, lemongrass, garlic, and five-spice powder. Blend until smooth.
  4. Massage the marinade all over the pork belly and let it marinate in the refrigerator for at least 2 hours or preferably overnight.
  5. Preheat your oven to 375°F (190°C).
  6. Place the marinated pork belly on a roasting pan, skin side up, and roast for about 1.5 to 2 hours.
  7. Increase the oven temperature to 425°F (220°C) and roast for an additional 30 to 45 minutes.
  8. Remove the pork belly from the oven and let it rest for at least 15 minutes before slicing.

Notes

Serve with garlic fried rice, steamed vegetables, or a spicy vinegar dipping sauce.