Oven Roasted/Lechon Pork Belly
Lechon is one of the most popular Filipino dishes. In fact, several places in the Philippines have their own version or style of our all-time favorite Lechon. Usually, It is very common to serve Lechon in events like parties, ceremonies, and fiestas where people enjoy every part of the roasted pork, especially the crispy skin.
Well, you don’t have to wait for such celebrations to grab hold of that tasty and juicy meat. You don’t even have to cook the whole pig. Let’s just start with a slab of pork belly, and with the right mix of spices, you could have a very delicious Lechon Pork Belly for dinner at home. Try this easy recipe!
Oven Roasted Pork Belly
Pork Belly Lechon Roll is slow roasted in the oven with super crispy skin and super moist meat. No need to order a whole pig, this Filipino-style porchetta is easy to make and sure to be the star of any party!
- 1.5 kg pork belly slab, skin on
- 3 whole garlic bulbs, peeled and roughly chopped
- ½ cup oregano leaves, washed then chopped
- 3 red onions, peeled and chopped around 4 – 5 lemongrass stalks, sliced the zest from 1 lemon
- juice from 1 lemon
- a little over 1/8 cup salt, plus more for an even rub around the pork
- 4 tablespoons crushed black pepper
NOTE: In this cooking i double the portion, hence i have two rolls of lechon.
- Combine all the aromatics in a bowl and mix well.
- Lightly mash everything together with the back of a spoon.
- Alternatively, use a food processor to bring everything together with only around 2-3 pulses.With the skin side down, rub the mixture all over the meat.
- Roll the slab, carefully invert the meat and secure it with butcher’s twine.
- It’s okay if there are a few pieces of herbs that fall off, you can place it back later.
- Rub coarse salt all over the meat, including the skin.
- With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling.
- Transfer it to a roasting fitted with a rack and the bottom lined with foil/banana leaves.
- Place it in the refrigerator to chill overnight. This will dry the skin, which helps the crackling form.
- Preheat the oven to 160 C. Just to be sure, pat the skin of the pork dry with a paper towel. Roast the pork for 5 hours.
- Afterwards, increase the temperature to 220 C, and allow the pork’s crackling to form. This will take another 30 minutes to an hour.
- When done, remove from the oven and allow to cool a bit before slicing. Enjoy!