This homemade lechon belly is slow-cooked for hours until succulently tender. Infused with garlic, onion, and lemongrass inspired by Cebu-style lechon. The skin is super crispy, crackling and bubbly–everything you love about lechon!Tip: Watch the recipe video. It's extremely helpful!
Place layers of paper towel in a large tray. Lay the pork skin side down. Press down to apply some weight to remove the moisture from the skin. Replace the kitchen towel until the skin is completely dry. I recommend doing this one hour before you're planning to cook the pork.
Using a sharp knife make shallow cuts about ⅛ to ¼ inch deep across the top of the flesh (not the skin). The cuts should be about 1 inch apart, no need to be exact.
Brush the meat with vinegar and let it sit for 5 minutes. Next, rub oil all over the flesh including the sides. You can remove the paper towel at this point before seasoning the pork.
Season the meat part with salt including the sides.
Pre-heat the oven
Preheat the oven to 140°C fan/285°F (170°C/325°F without fan).
Season and Roll (watch the video)
Combine garlic powder, onion powder, and black pepper in a bowl. Rub all over the meat (not the skin) including the sides, and cracks.
Place the garlic, shallots, and lemongrass in the center. You can also insert some of the pieces in areas with large cuts.
Place cut strings of cooking twine under the pork with 2-3 inches intervals. Make sure it's long enough to tie into a ribbon.
Roll into a log then tie each into a ribbon–start at the center to hold the shape. Next, do the outermost strings, then just finish the rest. Don't tie the pork too tightly. As it cooks it will expand and become bulky. It's easier to crisp the skin if the roll is smooth and even.
Season the skin
Line a roasting pan with a grill rack with a foil. The size should be longer than the pork. Place the pork on top.
Pat dry skin with a paper towel just to make sure there is no moisture left. Rub skin with oil all over including the sides and bottom.
Sprinkle salt evenly all over the skin. Do this by section using small amounts until all parts are salted.
Cover both ends (flesh part) with foil. Make sure the skin is completely exposed.
Slow Roast(see note 3)
Place pork in a vertical position in the oven. Bake for 1 1/2 hours then rotate. Continue roasting for another 1 hour until thoroughly cooked (see note 3). Tighten the foil as needed.
Crisp the Skin
Remove the foil from the pork. Increase oven temperature to 240°C /465°F.
Roast until crispy and puffy. Start with the top side at 15 to 20 minutes then rotate then roast for another 10-15 minutes. Turn the fan off if the oven is too hot (e.g. if you see burnt marks in the skin).Using a tong, flip to one side and roast for 5-10 minutes or until crispy. Flip to the last side and roast until crispy. DO NOT LEAVE THE PORK UNATTENDED as it can easily burn because of the high temperature. Protect the meat part with foil if it's browning faster.
Remove from the oven and let it rest for 20 minutes before slicing. Serve and enjoy!
Video
Notes
Pork belly - use a rectangular piece of boneless, skin-on pork belly, roughly the right size to be rolled up inside, skin left on. Have the butcher prepare this for you for convenience.
Oven Temperature - reduce the temperature if using a small compact oven as the heat source will be too close to the pork and can burn the skin without thoroughly cooking the meat inside.
Slow Roasting Time - add another 25 minutes per additional 500g/ 1 pound.
Salt for the skin - 2 to 3 teaspoons of salt is enough to salt the skin of 2 to 3kg pork. DO NOT OVERSALT.
To Make-Ahead - Season the meat and roll the pork. Let it air-dry in the refrigerator uncovered. Do not salt the skin. - On the day of roasting, season the skin with oil and salt then roast in the oven.
Storage and leftovers - you can store leftovers in an airtight container. It should last in the refrigerator for up to 1 week or 1 month in the freezer. Reheat in the oven at 200c until skin is crispy. Thaw overnight in the fridge before reheating. Alternatively, make it into Lechon Paksiw.