Lechon (Filipino Roasted Pork Belly)
Lechon (Filipino Roasted Pork Belly)
Ingredients
For the Lechon
- 2 pounds pork belly slab
- 1/4 cup Kuyaja's house seasoning, or as needed
- 1/4 cup garlic, minced
- 1/4 cup pineapple tidbits
- 4 star anise, whole
- 1 bunch green onions, whole
- 2 stalks lemongrass, bruised
- 1/4 cup soy sauce
For Serving (Optional)
- 1/2 cup vinegar, for dipping
Instructions
- 1
Carefully shave off any extra hair from the pork belly skin using a razor.
⏱️ 5 min
- 2
Use a needle tenderizer to lightly poke and score the entire surface of the pork belly skin. This helps in achieving crispiness.
⏱️ 5 min
- 3
Flip the pork belly to the meat side. Score the meat in one direction, and then diagonally, ensuring the cuts are not too deep.
⏱️ 5 min
- 4
Sprinkle Kuyaja's house seasoning generously over the scored meat. Rub the seasoning thoroughly into all the scores and crevices.
⏱️ 5 min
- 5
Spread the minced garlic, pineapple tidbits, and whole star anise over the seasoned meat.
⏱️ 5 min
- 6
Place the whole green onions and bruised lemongrass on top of the other aromatics.
⏱️ 3 min
- 7
Lightly season the top of the herbs with more of the house seasoning.
⏱️ 2 min
- 8
Tightly roll the pork belly, ensuring the fillings are secured inside.
⏱️ 5 min
- 9
Secure the rolled pork belly with butcher's twine. Start by tying the middle, then both ends, and finally tie the entire roll at regular intervals to maintain its shape.
⏱️ 10 min
- 10
Thoroughly pat dry the entire surface of the pork belly skin with paper towels. The drier the skin, the crispier it will become.
⏱️ 5 min
- 11
Place the rolled pork belly on a wire rack set over a sheet pan.
⏱️ 1 min
- 12
Transfer the pork belly on the rack to a refrigerator and allow it to air-dry overnight (approximately 12 hours).
⏱️ 720 min
- 13
The next day, remove the pork belly from the refrigerator. Pat dry any drippings on the skin, especially on the bottom side, with paper towels.
⏱️ 5 min
- 14
Brush the skin of the pork belly with soy sauce, which also aids in drying the skin.
⏱️ 2 min
- 15
Cover both ends of the rolled pork belly with aluminum foil to prevent them from over-drying during the roasting process.
⏱️ 3 min
- 16
Preheat the oven to 300°F. Place the prepared pork belly in the preheated oven and roast at this low temperature for approximately 3 to 4 hours.
⏱️ 180 min•🌡️ 300
- 17
For the final hour of cooking, increase the oven temperature to 450°F. This higher heat will crisp up the skin. Monitor closely to prevent bubbling.
⏱️ 60 min•🌡️ 450
- 18
Once roasted, the Lechon should have a glossy, mahogany-colored, crispy skin. Remove from the oven, allow it to rest for at least 15 minutes, then slice and chop.
⏱️ 15 min
- 19
Serve the Lechon, optionally with a side of vinegar for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lechon (Filipino Roasted Pork Belly)
For the Lechon
- 2 pounds pork belly slab
- 1/4 cup Kuyaja's house seasoning, or as needed
- 1/4 cup garlic, minced
- 1/4 cup pineapple tidbits
- 4 star anise, whole
- 1 bunch green onions, whole
- 2 stalks lemongrass, bruised
- 1/4 cup soy sauce
For Serving (Optional)
- 1/2 cup vinegar, for dipping
Instructions
- 1
Carefully shave off any extra hair from the pork belly skin using a razor.
⏱️ 5 min - 2
Use a needle tenderizer to lightly poke and score the entire surface of the pork belly skin. This helps in achieving crispiness.
⏱️ 5 min - 3
Flip the pork belly to the meat side. Score the meat in one direction, and then diagonally, ensuring the cuts are not too deep.
⏱️ 5 min - 4
Sprinkle Kuyaja's house seasoning generously over the scored meat. Rub the seasoning thoroughly into all the scores and crevices.
⏱️ 5 min - 5
Spread the minced garlic, pineapple tidbits, and whole star anise over the seasoned meat.
⏱️ 5 min - 6
Place the whole green onions and bruised lemongrass on top of the other aromatics.
⏱️ 3 min - 7
Lightly season the top of the herbs with more of the house seasoning.
⏱️ 2 min - 8
Tightly roll the pork belly, ensuring the fillings are secured inside.
⏱️ 5 min - 9
Secure the rolled pork belly with butcher's twine. Start by tying the middle, then both ends, and finally tie the entire roll at regular intervals to maintain its shape.
⏱️ 10 min - 10
Thoroughly pat dry the entire surface of the pork belly skin with paper towels. The drier the skin, the crispier it will become.
⏱️ 5 min - 11
Place the rolled pork belly on a wire rack set over a sheet pan.
⏱️ 1 min - 12
Transfer the pork belly on the rack to a refrigerator and allow it to air-dry overnight (approximately 12 hours).
⏱️ 720 min - 13
The next day, remove the pork belly from the refrigerator. Pat dry any drippings on the skin, especially on the bottom side, with paper towels.
⏱️ 5 min - 14
Brush the skin of the pork belly with soy sauce, which also aids in drying the skin.
⏱️ 2 min - 15
Cover both ends of the rolled pork belly with aluminum foil to prevent them from over-drying during the roasting process.
⏱️ 3 min - 16
Preheat the oven to 300°F. Place the prepared pork belly in the preheated oven and roast at this low temperature for approximately 3 to 4 hours.
⏱️ 180 min•🌡️ 300 - 17
For the final hour of cooking, increase the oven temperature to 450°F. This higher heat will crisp up the skin. Monitor closely to prevent bubbling.
⏱️ 60 min•🌡️ 450 - 18
Once roasted, the Lechon should have a glossy, mahogany-colored, crispy skin. Remove from the oven, allow it to rest for at least 15 minutes, then slice and chop.
⏱️ 15 min - 19
Serve the Lechon, optionally with a side of vinegar for dipping.
⏱️ 1 min