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crispy oven-roasted pork belly on a roasting rack
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4.11 from 93 votes

Pork Belly Lechon Roll

Lechon Pork Belly roasted low and slow in the oven for unbelievably crispy skin and moist meat. It's an impressive addition to your holiday celebrations and sure to be a hit with the crowd!
Prep Time20 mins
Cook Time6 hrs
Chill8 hrs
Total Time6 hrs 20 mins
Course: Main Entree
Cuisine: Filipino
Servings: 12 Servings
Calories: 1190kcal

Ingredients

  • 1 (6 to 7 pounds) whole pork belly without ribs
  • 2 tablespoons coarse salt
  • 1/2 teaspoon pepper
  • 1/2 cup vinegar
  • 3 stalks lemongrass
  • 4 shallots, peeled and sliced thinly
  • 1 head garlic, peeled and crushed

Instructions

  • With a small knife, poke surface of the skin all over without piercing the meat. 
  • Pour the vinegar, massaging onto the belly. Season with salt and pepper.
  • With a knife, cut the thinner top portion of the lemongrass stalk and the very woody base. Peel off the tougher outer layers to get to the tender part of the stalk. With the back of a knife, pound the stalk a few times.
  • Place the pork belly skin side down on a flat working surface. On the longer side of the belly, arrange the lemongrass stalks, onions, and garlic horizontally on the lower part of the belly.
  • Roll pork belly into a tight log, ending with skin side up. Using kitchen twine, tie on three to four places to secure shape. 
  • Refrigerate, uncovered, overnight to chill.
  • Using paper towels, pat down surfaces of meat to completely dry. Place the belly roll on a roasting pan fitted with a rack. 
  • Bake in a preheated 180 F oven for about 3 1/2 hours. 
  • Increase temperature to 320 F and continue to cook for about 1 1/2 to 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.
  • Remove from oven and let rest for about 10 to 15 minutes before slicing. 

Video

Notes

  • Do not overstuff the belly as you want to be able to roll it with a little overlap.
  • Tie the twine not too tight but just enough to fully secure the roll as the skin will expand as it crisps and puffs up during roasting.
  • For super moist meat, give the roast belly a few minutes before cutting to allow the juices to redistribute.
  • Lemongrass is very fibrous, and it's used in this recipe primarily to infuse flavor and aroma so you can pull the stalks out when ready to cut.

Nutrition

Calories: 1190kcal | Carbohydrates: 3g | Protein: 21g | Fat: 120g | Saturated Fat: 43g | Cholesterol: 163mg | Sodium: 1237mg | Potassium: 483mg | Vitamin A: 25IU | Vitamin C: 2.1mg | Calcium: 21mg | Iron: 1.6mg