Lechon Belly Recipe

  • 3 lbs pork belly
  • 10-12 cloves of garlic
  • 1 small purple onion, sliced
  • 2 stalks lemongrass, tied
  • 2-3 teaspoons sea salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • olive oil or cooking oil
  • extra salt for the skin
Lechon Belly Recipe

  1. Clean the pork belly properly. Gently wipe the skin with paper towel.
  2. Lay flat in a container, skin side down. Season the meat with salt, pepper, and garlic powder.
  3. In a small bowl, mix together garlic and onions. Add about 1-2 tsp olive oil and mix thoroughly.
  4. Arrange the lemon grass and onion-garlic mixture onto the middle of your seasoned belly.
  5. Roll belly into a log and tie with cooking string.
  6. Rub a little bit of oil on the skin and sprinkle some salt. Cover and marinate in the fridge overnight.
  7. Preheat the oven to 350 degrees F. Bake the pork belly for 2 hours, covered with foil.
  8. After 2 hours, turn up the heat to 375 degrees F and continue baking, uncovered, for 1-2 more hours or until the skin turns golden brown and crispy.
  9. You have the option to brush the skin with evaporated milk during the last hour of cooking, just about 2-3 times. This will help improve the color of the skin.
  10. Serve with your favorite lechon sauce and enjoy!

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