Philippines Lechón (Roast Pork Belly)
Lechón, juicy and tender suckling pig, is considered the ultimate Filipino roast. This signature entrée graces the feasting table at Christmas, as well as at significant celebrations such as births and weddings. Made with pork belly, this recipe has been adapted to meet the needs of the home cook. While the traditional method roasts the piglet over hot charcoals, this recipe uses the oven.
Recipe Servings: 6
Prep Time
10 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
2 hours 30 minutes
Total Time
2 hours 55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 lbs (1.5 kg) boneless pork belly with skin
- 1 Tbsp (15 ml) salt
- ½ tsp (2.5 ml) fresh ground pepper
- 2 stalks green onions
- 2 stalks lemongrass
- 1 medium red onion, finely chopped
- 1 Tbsp (15 ml) olive oil
- 2 Tbsp (30 ml) milk
- Gravy, as needed for serving
Directions
- Preheat oven to 350°F (180°C).
- Lay pork belly skin-side down in a pan.
- Rub meat with salt and black pepper.
- Place green onions, lemongrass, and onions on one end of pork belly.
- Roll up meat and secure with twine.
- Brush pork with olive oil.
- Bake pork for 2 hours.
- Brush pork with milk and bake for 30 minutes, until skin is crisp and brown.
- Remove meat from oven and let rest for 15 minutes before carving.
- Serve lechón with hot gravy on the side.
Notes
- Alternatively, the boneless pork belly can be roasted on a grill grate over charcoal instead of baked.
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