← Back to Pork

Lechon Belly

Lechon Belly

You've never really tasted a classic Pinoy dessert without having a bite of Leche Flan. This recipe makes it creamier and thicker, too!

Share on Facebook Print Recipe

Ingredients

  • 2 kg pork belly slab
  • For the Brine/Marinade
  • 1 stalk lemon grass (tanglad)
  • 1 stalk onion leeks
  • 2 pcs laurel (bay leaves)
  • 1 tbsp ground black peppercorn
  • 5 cloves garlic, crushed
  • 1/2 cup rock salt
  • 5 cups water
  • For the Glaze:
  • 3 tbsps evaporated milk
  • 1 tbsp water

Instructions

  1. Use running water to thoroughly wash the pork slab. Shave the hair of the pork’s skin. Set aside.

  2. Pour 5 cups of water into the pan. Add the following: lemon grass, bay leaves, onion, black peppercorn, garlic, and salt.

  3. Marinade. Boil the water, then lower the heat. Let it simmer well for at least 10 minutes to let the herbs and spices release their flavors and aromas.

  4. Turn off the heat. Let it cool.

  5. Pour the brine onto the pork slab. Marinate until the next day.

  6. After, take out the pork from the brine. Rinse with fresh water and dry with towel to reduce the saltiness of the pork.

  7. Place the pork slab on a flat surface. Roll the lemon grass, leek, and garlic and place them on the center of the pork. Form a roulade (roll) and tie with pork with twine (string) to keep it in shape.

  8. Brush it with evaporated milk and water. Let the pork’s skin absorb the milk for 30 minutes to 1 hour. This helps the skin turn into reddish brown when cooked.

  9. Cook lechon in an oven.

• Preheat oven at 375 deg F (190 deg C). Cook the pork slab in this temperature until well done.

• Place the roulade/roll on a grill pan with wire mesh. Cover with aluminum foil for the first 2 hours. This way, the pork will be slowly cooked from the inside without overcooking the skin.

• Rotate the pork to evenly cook the skin.

• Make sure the inside is well cooked and skin is crispy. TIP: Piece the skin (just make sure it doesn’t reach the fat portion of the pork) with pork before cooking to make sure the skin is extra crispy.

Other recipes you might like!

Chicken Binakol
Chicken Binakol

 Chicken Binakol cooked with coconut water serves a tropical taste that makes your chicken servings cooler than ever.

Chicken Sopas
Chicken Sopas

There are days when you just want to get yourself a dose of some warm soup. Today, why not try this classic Filipino recipe?

Bologna and Grilled Asparagus Sandwich
Bologna and Grilled Asparagus Sandwich

Also known in Italy as the Mortadella, bologna is best paired with the ever-succulent and tender asparagus.

Emerald Franks
Emerald Franks

It's time to have more fun snacks with sausage franks. Trust us, your kid will thank you for it.

Honey Soy Chicken
Honey Soy Chicken

Honey Soy Chicken is a delicious treat for your senses. The taste of the honey brings out the flavors of the meat and makes the skin tender and juicy.

Hainanese Chicken
Hainanese Chicken

Hainanese Chicken is another Chinese dish that eventually became a favorite here in the Philippines. Why go to a fancy Chinese restaurant, when you…