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Lechon Belly Roll is Roasted Pork Belly.
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How to Cook Lechon Belly Roll

Filipino roasted pork belly with crispy crackling skin flavored with herbs and spices.
Course How to, Main Course
Cuisine Filipino
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings 3
Calories 2467kcal

Ingredients

  • 3 pounds pork belly or pork shoulder picnic
  • kitchen twine

Seasoning

  • 1 teaspoon salt more if needed depending on your taste
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon onion powder

Lechon Belly Roll Stuffing

  • 1 medium red onion chopped
  • 6 cloves garlic minced
  • 2 lemongrass stalks bruise or soften

Roasting and Basting

  • 1 tablespoon milk
  • 2 tablespoons oil
US Customary - Metric

Instructions

  • Wash meat and dry with paper towel. Make 4 shallow slits in the pork belly meat area (NOT FAT AND SKIN) especially when using pork shoulder to absorb spices and easy rolling.
  • Rub skin with salt and season pork belly meat with garlic powder, onion powder, ground pepper and salt.
  • Place on a tray or pyrex uncovered, SKIN SIDE UP. Refrigerate for at least 4 hours or overnight. This will dry the skin and meat will absorb the spices. When baked, a dry skin yields a crispy crackling rind or skin.
  • Lay pork belly or pork shoulder in a dry surface MEAT SIDE UP keeping the skin dry. Spread or place lemongrass, red onion, garlic at the center.
  • Roll pork belly or pork shoulder into a log. Do not overlap so all sides can cook evenly with crispy skin.
  • Secure and tie with kitchen twine.
  • Pat dry skin with paper towel. I suggest to refrigerate for 1 hour to thoroughly dry the skin.
  • Pre-heat oven at 350 degrees F and bake between 2 to 2.15 hours.
  • Place pork belly in a rack with drip pan at the center rack of oven.
  • After an hour, FLIP pork belly to the other side, cover ends with foil if meat is extending outside skin and place a baking sheet at the top rack to slow the cooking.
  • Between 1.45 to 2 hours of baking, remove pork belly and quickly brush skin with milk. FLIP pork belly to other side. Note: I used almond milk.
  • Put back in the oven and continue baking for 2 minutes. While in the oven, brush pork belly with oil. This will crisp up the skin. Continue baking for another 10 minutes then brush again with oil. Bake for another 3 minutes or until skin is crispy. If you prefer a bubbly skin (NOT SMOOTH), BROIL for 2 minutes before turning off oven.
  • Remove pork belly from oven and set aside for 10 minutes.
  • Slice and serve with your favorite dip, spicy vinegar or Mang Tomas. Enjoy!

Video

Notes

  1. Thoroughly dry the skin before baking. Drier skin yields crispy crackling skin.
  2. I suggest to refrigerate pork belly overnight instead of only a few hours before baking. DO NOT COVER to dry. Place and remove paper towel above skin for 15 minutes to absorb excess water while refrigerated.
  3. Bruise and soften lemongrass with meat tenderizer or rolling pin so it can release it’s aromatic oil and flavor the meat well.
  4. I chopped the lemongrass for easy slicing. If you decide to add whole lemongrass stalk, pull it out before slicing.
  5. I discarded drippings (too much fat) but you can skim out fat and add to your sauce.
  6. If using a thermometer, temperature should reach between 165 to 180 degree F depending on your cooking preference.
  7. Refer to blog to see images of SMOOTH and BUBBLY pork belly skin or rind.

Nutrition

Calories: 2467kcal | Carbohydrates: 8g | Protein: 44g | Fat: 250g | Saturated Fat: 88g | Cholesterol: 327mg | Sodium: 926mg | Potassium: 953mg | Fiber: 1g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 3mg