Pork Belly Lechon Roll is slow-roasted in the oven for super crispy skin and super moist meat. There is no need to order a whole pig; this Filipino-style porchetta is easy to make and sure to be the star of any party!
This pork belly lechon roll was first published on the blog in 2014, but since the biggest holidays of the year are at our doorstep, and this pork delicacy is a mainstay in Filipino's parties and celebrations, I am revamping my liempo version with brand new photos to give you a more accessible and economical option to serving a whole spit-roasted pig.
Oven-roasting has been my favorite way to cook lechon kawali ever since I learned the method by accident years ago. It's a technique I also use on crispy pork shoulder and always had great results.
However, it never occurred to me that I could mimic the taste and appearance of a roast pig by stuffing the pork belly with lemongrass and rolling it into a log until I attended a family event in Northern California.
It was baptismal of this little cutie above, my brother's youngest boy, and a whole Lechon was the centerpiece of their party menu. Since they had a wide variety of food, it was mostly untouched.
I kept staring at the leftover carcass and thinking to myself how a lechon sa hurno would have cost way less than the $300 they paid for the suckling pig and would have had a lot more edible meat. It won't be as impressive on the buffet table, but turning the belly into porchetta would be fancy enough for company.
I left the party with a roasted liempo roll idea brewing in my head and feeling mighty proud of myself for coming up with an original recipe, only to have my vanity squashed fast. Quick research online, and I realized lechon pork belly had been a THING long before I even thought of it!
This oven-roasted pork belly I made last weekend was massive, but lucky it even made it through the short photo shoot because I couldn't stop digging in between shots. Those crispy yet juicy pork morsels were begging to be dipped in liver sauce!
Like I said before, I'm not sure what culinary magic happens during the low and slow roasting, but this method turns the liempo into the moistest meat and crispiest crackling you'll ever have. A must on Noche Buena!
Tools you will need
- Kitchen twine to secure the meat into a log
- Roasting rack to allow heat to circulate around the pork. Make sure it's set on a pan to catch oil drips.
Helpful tips
- This hurno method takes roughly 6 to 7 hours; use the largest piece of boneless pork belly you can find to make it worth your while.
- Prick the skin all over without piercing the meat to help it crisp up.
- Refrigerate the meat overnight uncovered and with skin side up to dry out. This step, again, is to make the skin super crunchy.
- 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.
- Make sure to use a roasting rack set on a pan so the heat will circulate the pork and allow it to be brown all over.
- 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.
How to serve and store
- Lechon pork belly makes an impressive and delicious addition to any special occasion or holiday celebration. Serve it with steamed rice and your favorite dipping sauce!
- This oven-roasted pork stays crunchy longer than most lechon recipes I've tried. Keep it uncovered especially when freshly cooked to prevent the escaping heat from steaming up the skin.
- Unfortunately, it doesn't store well as it loses crunchiness over time. Use leftovers as soon as possible in pinakbet, sisig, or paksiw!
More Noche Buena recipes
Thank you so much for making Kawaling Pinoy a part of your holiday celebrations. I am grateful to you.
Ingredients
- 1 (6 to 7 pounds) whole pork belly without ribs
- 2 tablespoons coarse salt
- ยฝ teaspoon pepper
- ยฝ 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 ยฝ hours.
- Increase temperature to 320 F and continue to cook for about 1 ยฝ 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.
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.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Shendie Eldridge says
My pork only weighs 1.3kg. Does the cooking time and temperature vary?
Katrina camille Suzara says
Hi, looks great ๐. Btw did u place it at the bottom rack? ๐ thanks in advance
Maria Joby Zulueta says
Hi. I want to try this recipe. I can tell its perfect. But I usually prefer my lechon a little spicy. Is there a way to pull it off? Can I use spiced vinegar or chilies or powdered spices?
Dave says
Which is preferable in a gas oven, rotisserie or on a rack and if on a rack lower, middle or upper ?
Salamat
I will add star anise or smashed, toasted fennel see along with the lemongrass, shallots and garlic. Looks damn good ๐๐ฟ
Pilar says
How do you not burn it at 430F and cooking at 30-40 mins?? Iโve made this twice and followed every step but can only do 20 mins at 430 but not all parts end up crispy.
Gene says
I followed your recipe. Just wondering what I could be doing wrong if the skin is more like crackling instead of the skinny skin of Filipino styled lechon? Is it because I put too little of those holes?
Sol simon says
Sa pag oovennpo ba ng pork belly meron po ba tubig sa ilalim ng pork belly habang niroroast po ito under the oven rock po ba dapat mayroon tubig tns po sa pagsagot
Mary says
Hi. What should be the oven bake time on 180 degrees, 320 degrees and 430 degrees, when the meat increased from 7 to 10 lbs? Thank you.
MayLuc says
I really love your pork belly lechon recipe and all your recipes! Just one question for you. Is there a formula if I increased the weight of the pork belly like into 8-10 lbs instead of 6 to 7? I want to know how much time would it be on 180 defrees, on 320 and on 450. Thank you!
Gigi says
Hi I tried it today and it was juicy and crispy. The best recipe that I've tried so far. But because of the long process do you think it's possible to slow cook the Lechon (Step 8) the night before and then put it back in the oven in the morning to complete (step 9 and 10)? I would appreciate your reply. Thank you!
Eddie Dockrill says
Thank you so very very much for sharing your wonderful recipe with the the world, anyone that have some kind of connection with the Filipino people and their culture will certainly loved your recipe. I know I did and my extended family too. In 2020 Christmas I used your recipe and let me tell you mam it was the dish of the celebration it was finger licking crackling good lechon roll. Thank you and god bless.
Violy says
Saan po nabibili ang rack (if that's how you call it)?
Jared Purdy says
Another question (first one was answered by watching the video): Have you tried this recipe on the BBQ using a rotisserie?
Jared Purdy says
Greetings,
I'm going to attempt this recipe today. Do you pour the vinegar on the the skin, or on the flesh?
Thanks!!
Jared Purdy
Froilan Reboldera says
I am interested to learn more about your cooking and ingredients. Kindly, share me a pdf recipe book of yours? Thank you in advance. And power to Kawaling Pinoy.