Oven Roasted Lechon Belly Recipe by Adobers.Net
Lechon is considered a mainstream Filipino party food highlight. When you see one, you will know for sure that it is a Filipino gathering. Originated in Spain and evolved into different versions in the Philippines, you can now buy Lechon in many variations like Cebu Lechon, some go with a stuffing of herbs and spices, others with a chicken inside the belly or some use Arroz Valenciana.
In the US, the most popular is the Lechon Belly, and it is dubbed to be one of the most popular Filipino dishes in communities with a lot of Filipinos like Los Angeles, San Francisco, Colorado Springs, and New York, and more!
In this article, we’re sharing with you a special oven roasted Lechon belly recipe that is super easy to make and you and your family will surely enjoy!
Prep Time: 20 minutes
Cook Time: 4 hours
Servings: 10 people
1 slap10 lb pork belly with bones removed and skin on
5 stalks lemongrass (or more) chopped
3 pcs scallions chopped
½ cup fish sauce
1 cup water
2 tbsp salt
1 tsp ground black pepper
- Create a brine in a mixing bowl. Combine lemongrass, scallions, fish sauce, and water then stir well.
- Place the belly in a large tray and pour the brine mixture distributing the solid ingredients.
- Put the tray in the refrigerator for at least 3 hours. Overnight is better. Make sure to occasionally turn the belly slab over so the meat will absorb the brine evenly.
- After the brine phase is complete, bring out the tray from the refrigerator. Wash the belly off and place in a drying rack. Use a fan to dry it faster. You can also pat it dry using kitchen towels. Set aside the solid ingredients in the brine.
- Once dry, get a needle and prick the skin throughout. This will make the skin crispy like chicharon.
- Preheat the oven to 275F.
- Pour the vinegar on the skin and let it absorb for a few minutes.
- Generously apply salt and ground black pepper on all sides of the belly.
- With the belly’s skin down, transfer the solid ingredients from the brine to the meat side of the belly, arranging them lengthwise.
- Starting on one end, roll the belly and tie with kitchen twine with a 2-inch space between ties.
- Now you’re ready to bake. Put the belly in the oven and bake for 2 ½ – 3 hours.
- Once the belly is cooked (200F internal temperature), change the setting to broil and do it for 8-12 minutes, or more depending on how golden brown the skin is. Remember not to leave it unattended so it will not burn.
- Let it cool down for a little bit before serving. Letting it sit for a little bit makes the skin very crispy.
- Serve with liver sauce (sarsa) or vinegar.
We hope you like this recipe. If there is one place near you that makes the best lechon belly in town, mention them in the comments below. Happy lechon making and eating!