How was your Thanksgiving? I hope it was filled with plenty of things to be thankful for.
Oh my, has it been a week since I’ve last been here? I am sorry, please forgive me. As you know, I do all my cooking on Saturdays and Sundays when I am off from work but last weekend, I was 449.5 miles/6 hrs 47 mins away from my kitchen. I was in Santa Rosa with my daughter and G to attend the baptism of my baby nephew. Isn’t he the cutest thing ever? Welcome to God’s precious love, Paeng!
The following day after the affair, we headed to San Francisco and made a quick stop at Golden Gate Bridge for some sightseeing and selfies.
Then drove to Pier 39 and spent the afternoon eating clam chowder and crabs.
Oh yes, I had a memory-filled weekend with my loved ones gathered around. I was happy to spend time with my brother and his growing family,
with my own big bundle of joy, Liane,
and with my partner in crime, G
The trip was one fantastic adventure after the other and I enjoyed myself immensely. After 48 hours of being on the road, however, I am just glad to be back home cooking for ya’ all something special. Lengua estofado, relyenong manok, coconut curry salmon are just a few of the delicious things I made these past two days, yay! But first, drum roll for pork belly lechon roll.
When I was at my brother’s party, I kept staring at the leftover carcass of the lechon they ordered, thinking how a pork belly lechon roll would have cost a lot less than the the $300-plus they spent and have a lot more edible meat. For a fraction of the price of a whole roast pig, pork belly lechon would present just as well on the buffet table and deliver the same delectable morsels. Guys, I urge you to have this pork belly lechon roll on your holiday menu. With fuss-free preparation, you can easily make enough to satisfy an army of guests. Believe me, they’ll be singing you praises at every bite while clamoring for more. Enjoy!
- 1 (about 3 pounds) whole pork belly (without ribs)
- 2 tablespoons coarse salt
- ½ teaspoon pepper
- ½ cup calamansi juice
- 1 head garlic, peeled
- kitchen twine
- roasting pan
- With a small knife, poke surface of skin in different places. Rub skin and flesh generously with salt and pepper. Let rest for about 30 minutes.
- In a food processor, blend calamansi juice and garlic until smooth. Pour mixture over pork belly and massage onto meat. Let rest for about 30 minutes.
- Roll pork belly, skin side up, into a tight log. Using kitchen twine, tie to secure shape. Place in a roasting pan and refrigerate, uncovered, overnight to chill.
- With paper towels, pat down surfaces of meat to completely dry. Arrange on a roasting pan fitted with a rack. Bake in a preheated 180 F oven for about 3 hours. Increase temperature to 320 F and continue to cook for about 1 to 1-1/2 hours or until meat is cooked through and browns. Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until skin is very crisp.
Food and Tools You Might Need for this Recipe (Disclaimer: Affiliate Links)
Cuisinart MCP117-16BR MultiClad Pro Stainless 16-Inch Rectangular Roaster with Rack
Hi lalaine there’s no need to boil jntil tender the pork befire put in the oven tnx
HI Rheler,
No need to boil it. The belly will cook in low temperature and the skin will crisp when you crank up the heat. 🙂
Hi, I just wanted to confirm if the pork belly you use has the skin/rind off?
Yes, with skin on. It will keep the meat moist while it crisps 🙂
Lalaine, what’s the difference between this and the lechon sa Hurno? I know the temperature of the oven for this pork belly lechon roll is higher. I’ve successfully made the Hurno but I want to make the roll for a party on Saturday. I don’t want to risk it not being crispy 🙁 My son requested lechon but after I saw the price (smallest $280), I said forget it!!! Please advise me on the temperature of Lechon Roll.
Thanks Lalaine 🙂
Hi Cyndy
I cooked this again today and I used the temps for lechon sa hurno. Much better skin!
Saw your photos on Instagram, I hope your guests enjoyed your pork belly roll 🙂
I love your recipes..this lechon looks crispy and sarap deffinitely Ill try this tomorrow for my girls birthday bash:).I already tried some of your recipes and they are always ahit..thanks for sharin
I’m jealous, I’ve always been dreaming to a travel to San Fransisco! I’ve even forgot what I was looking for first:)
Amazing recipe, very helpful to impress guests!
San Francisco is beautiful, it is one my favorite cities 🙂
Hi,
would this work if we grill the pork instead of using the oven?
or a turbo broiler?
this really looks promising!!!
Hi Carmela
Unfortunately, I’ve never tried lechon on a grill or turbo broiler before so I can’t guarantee results. A friend of mine who tried this on a turbo said the skin did come out golden and crisp but too hard to bite into.
Welcome back! We made your Yema and Kare-Kare for the bf’s family for Thanksgiving and they were a hit (as always!)
And I myself was quite shocked to have found out that their ordered Lechon was close to $60 (plus it tasted too much of anise)! Oh boy.
Thanks, Harvey. I am glad you had a delicious, happy Thanksgiving with your loved ones 🙂
This looks delish! I will try this soon. I was wondering why I haven’t heard anything from you. The good thing is you were able to relax and spend quality time with family. And yes, Paeng is so adorable! ❤️❤️❤️. Glad that you’re back and ready for Christmas recipes for us… You just don’t know how I am So looking forward for more recipes from you. Thank you so much for taking time to do this. You are indeed , ” the best”!
Thanks, Princess. It’s so nice to know I was missed 🙂
Atleast you find time to relax for a while together with your family and love ones, seeing Liane is just looking at your photo, parang pinagbiyak po sbi nga nila…
Hello Regina
Oo nga, younger version ko ang dalaga ko. Mas maputi nga lang at mas matangkad. Siyanga pala, I know you love to cook. Please join our submit a recipe contest for a chance to win cash and prizes. Here is the submission form, if you are interested http://www.kawalingpinoy.com/submit-recipe-contest/ 🙂