How to Make Easy Lechon Belly Recipe (Filipino Roasted Pork)

Lechon belly recipe, or roasted suckling pig, holds a special place at the heart of Filipino cuisine. The crisp, fatty pork skin and succulent meat is the star of any celebration. This article will guide readers on how to make authentic lechon belly at home, from the special marinade to roasting and serving techniques. Readers can learn about the significance of lechon in Philippines culture, regional preparations, and how to put together a complete Filipino feast featuring this prized dish. From its mouthwatering flavors to the joy of gathering for a lechon feast, it’s easy to see why this pork dish is so cherished.

What is Lechon Belly?

Lechon belly features pork belly that is rubbed with spices and roasted until the skin crackles. The essential ingredients are:

• Pork belly – The fatty cut with skin is ideal for getting a crispy exterior.
• Vinegar – Used in the marinade and for basting. Helps break down collagen.
• Garlic – Key seasoning that infuses the meat with flavor.
• Peppercorns – Provides a subtle spicy kick.
• Salt – For seasoning the meat.
• Lemongrass – Gives the meat a citrusy aroma.

To make lechon belly:

1. The pork belly is marinated overnight with vinegar, garlic, pepper, salt and lemongrass.
2. It is roasted in a charcoal oven, turning regularly and basting.
3. The fat renders from the skin, making it ultra crispy.
4. The marinade helps keep the meat moist and infuses it with flavor.

In the Philippines, lechon is synonymous with celebration. It is served at birthdays, weddings, Christmas, New Year’s Eve, baptisms, and other festive gatherings. Each region has its own variation, like using coconut water in the marinade or stuffing the belly with herbs.

How to Make Lechon Belly Recipe (Filipino Roasted Pork)

Authentic Filipino lechon belly uses some signature marinade ingredients:

• Cane vinegar – The mild flavored vinegar tenderizes the meat.
• Lemongrass – Gives the pork a distinct citrusy aroma.
• Calamansi – The Filipino lime contributes bright acidity.
• Salt and pepper – For seasoning the pork.
• Bay leaves and garlic – Provide aromatic flavors.

Marinade:

• 1 cup cane vinegar
• 1 head of garlic, peeled and crushed
• 2 stalks lemongrass, chopped
• 1⁄4 cup calamansi juice
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 1⁄4 cup salt
• Pork belly

Combine all marinade ingredients in a bowl. Pour over pork belly in a zip top bag or baking dish. Marinate overnight or up to 24 hours.

When roasting, there are some key factors that determine the perfect crispy lechon skin:

• Dry the skin thoroughly – This helps it bubble and crisp up.
• prick the skin with a fork – Allows the fat to render and cook evenly.
• Roast at high heat up to 450°F – The high temp crisps the skin before the meat dries out.
• Turn and baste frequently – Basting adds moisture so the skin fries and blisters rather than dries out.

Mastering the Technique

Marinating is key for both flavor and tenderizing the pork. The salt helps brine the meat, while the acid in the vinegar breaks down collagen. This yields meat that is succulent and melt-in-your-mouth tender. The garlic, lemongrass, pepper and bay infuse the pork with layers of flavor.

When roasting, starting at a high temp up to 450°F fries the skin quickly before the meat overcooks. Turning it often ensures even crisping, while frequent basting provides moisture for blistered, crackly skin. The fat renders out during roasting, so catching the drippings to re-baste adds more flavor. Roast until the internal temp reaches 185°F for juicy, fork tender pork.

Serving and Side Dishes

In the Philippines, lechon belly is often served whole to display the masterpiece creation. The head is typically presented at the table. Portions are cut and plated along with heaps of the crispy skin.

Some classic pairings include:

• Steamed white rice – To enjoy with all that flavorful pork juice.
• Mang Tomas sauce – A Filipino liver sauce provides a savory-sweet glaze.
• Sinamak – A spicy vinegar dipping sauce.
• Tomatoes – The fresh acidity balances the rich pork.
• Lumpiang shanghai – These meat pinwheels pair perfectly.

Bring together a feast by also serving:

• Pancit noodles – The noodle dish offers carbs and vegetables.
• Lumpia – Crispy, savory egg rolls are always a hit.
• Halo halo – The iconic dessert is a refreshing finisher.

FAQs About Lechon Belly Recipe

Why is my lechon belly not crispy?

• The skin may not have been scored properly before cooking to allow the fat to render out. Scoring the skin helps it get crispy.
• The cooking temperature was too low. Crispy pork belly requires high heat around 350-400°F.
• The meat wasn’t dried properly before cooking. Moisture makes the skin soggy. Pat it very dry first.
• It wasn’t cooked long enough for the fat to fully render and the skin to get crispy.

How do you cook pork belly so it’s not tough?

• Cook it low and slow, at 300°F or less, to break down the collagen.
• Braise or poach it in liquid like stock or wine. The moisture helps tenderize it.
• Cook it to an internal temperature of at least 195°F so the fat and collagen fully break down.
• Slice it across the grain after cooking for tenderness.

Does cooking pork belly longer make it softer?

• Yes, cooking pork belly for a long time helps break down the tough collagen and connective tissue, making it softer and more tender.
• The extended cooking allows the fat to fully render and the meat fibers to become fall-apart tender.
• For ultimate softness, cook beyond 195°F internal temp, until fork tender or the meat shreds easily.
• The tradeoff is the belly may overcook if left too long and become dry rather than soft.

Conclusion: Lechon Belly Recipe

From backyards to five-star restaurants, lechon belly is a treasured mainstay of Filipino heritage. While a time commitment, making it yourself allows you to feature lechon as the glorious centerpiece it deserves to be. The glistening, blistered skin enveloping fork-tender meat is sure to impress any guests. Serving your own lechon belly is a rewarding way to pay homage to this iconic Filipino celebratory dish.

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Lechon Belly Recipe (Filipino Roasted Pork)

Cuisine Filipino

Category Pork

Persons

6

Serving Size

Variable

Prep Time

30 minutes

Cook Time

2 hours

Wait Time

15 minutes

Total Time

2 hours, 30 minutes

Ingredients

1. Main Ingredients:
2. Pork Belly Slab (skin on, with or without ribs) - typically around 4-5 pounds
3. Marinade:
4. Salt
5. Black Pepper
6. Garlic, minced
7. Lemongrass, stalks (chopped or pounded)
8. Onion, sliced (optional)
9. Vinegar (white or coconut)
10. Soy Sauce (optional)
11. Other:
12. Cooking Oil
13. Liver Spread (optional, for stuffing)
14. Scallions (optional, for stuffing)
15. Basting (optional):
16. Milk or Coconut Milk

Instructions

1. Prepare the Pork Belly: Pat the pork belly dry with paper towels. Using a sharp knife, score the skin in a criss-cross pattern, being careful not to cut into the meat. This helps the fat render and creates a crispier skin.
2. Marinate: Here are two common methods:
3. Dry Rub: In a bowl, combine salt, pepper, garlic, and lemongrass (and optionally, chopped onion). Rub the mixture all over the pork belly, getting it into the crevices and scoring. Cover and refrigerate for at least 30 minutes, or ideally overnight, for deeper flavor.
4. Wet Marinade: Combine vinegar, soy sauce (optional), remaining marinade ingredients, and enough water to cover the pork belly in a container. Marinate in the refrigerator for at least 4 hours, or overnight for best results.
5. Preheat Oven: Aim for a temperature between 300-350°F (150-175°C).
6. Optional Stuffing: If using, spread a thin layer of liver spread (optional) on the meat side of the pork belly. Top with chopped scallions (optional). Roll up the pork belly tightly and secure with kitchen twine.
7. Roast: Place the pork belly, skin side up, on a wire rack set over a roasting pan. Braise or add some water to the bottom of the pan to prevent burning drippings. Roast for 2-3 hours, or until the internal temperature of the thickest part of the meat reaches 160°F (71°C) for a tender and juicy result, or 170°F (77°C) for a firmer texture.
8. Crisping the Skin: To achieve a crackling and very crispy skin, increase the oven temperature to 450-500°F (230-260°C) for the last 20-30 minutes of roasting. Be sure to monitor the pork closely to prevent burning.
9. Resting: Remove the pork belly from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute for a more tender and flavorful meat.
10. Carving and Serving: Carve the pork belly into thin slices and serve with dipping sauces like liver sauce or vinegar with chilies.

Notes

• Marinating Time: Longer marinating times (overnight) result in deeper flavor penetration.
• Skin Crisping: The key to a truly crispy skin is drying the surface thoroughly before roasting and using high heat at the end.
• Basting (Optional): Baste the pork belly occasionally with the pan drippings, soy sauce mixed with water, or a mixture of milk or coconut milk for added flavor and browning.
• Internal Temperature: Use a meat thermometer to ensure the pork reaches a safe internal temperature.
• Oven Temperature: Adjust the roasting temperature slightly depending on your desired texture (refer to instructions).

Nutrition Facts

Lechon Belly Recipe (Filipino Roasted Pork)

Serves: 6-8 servings

Amount Per Serving: Variable
Calories		500-600
% Daily Value*
Total Fat 40-50 g		61.5%
	Saturated Fat 20-25 g	100%
	Trans Fat 0 g
Cholesterol 100mg		33.3%
Sodium 800mg+		33.3%
Total Carbohydrate 5 g		1.7%
	Dietary Fiber 1 g	4%
	Sugars 1 g
Protein 40 g

Vitamin A 500 IU		Vitamin C Negligible
Calcium 20mg		Iron 3mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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