Roasted Pork Belly (Lechon Liempo)
Roasted Pork Belly or Lechon Liempo is one of the dishes that we enjoyed during 2016 New Year’s eve dinner. I have lots of different version that I wanted to share with you, and I thought of starting with this simple foolproof Roasted Pork recipe.
This Lechon Pork belly is cooked using the oven; it is different from the traditional way of preparing lechon, which is to roast over a bed of hot charcoal and continuously rotate until the skin gets brown and crunchy. I tried to make it as simple as possible this time.
How to Make Roasted Pork Belly (Lechon Liempo)
I started out by choosing the perfect pork belly slab from my local supermarket. You can request your butcher to remove the ribs from the pork belly, or you can also do it yourself. Next is to rub salt and pepper all over the meat part of the belly. I used coarse sea salt and freshly ground black pepper. The trick is to let the salt and pepper stay for 15 to 30 minutes so that the meat can absorb the flavor better.
The greenish and dark stuff that you see in the middle of the picture are lemongrass, scallions, and red onions respectively. Simply arrange these ingredients on the pork belly and then roll the entire slab until it forms a spiral shaped figure. Once you have done this, it is time to tie the meat so that it can hold its shape. I used kitchen twine to tie the meat. Just to make sure that it will hold it shape, I secured it six times that’s why it kinda looks like the Michelin Man.
Try this Roasted Pork Belly (Lechon Liempo) Recipe. Enjoy!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Roasted Pork Belly (Lechon Liempo)
Ingredients
- 1 slab 5 lbs. pork belly bones removed
- 3 stalks lemongrass leaves
- 3 pieces scallions
- 1 small red onion sliced
- 1 tablespoon salt
- 2 tablespoons fresh milk
- 1/4 teaspoon ground black pepper
- 1 tablespoon canola oil
Instructions
- Lay the pork belly on a flat surface in a way that the side with the skin is facing down. Rub the salt and pepper all over the top of the pork belly (meat part). Let it stand for 15 minutes.
- Arrange the lemongrass, scallions, and onion slices on one one of the belly. Roll the side where you had the lemongrass all the way to the opposite side until a spiral shape is formed. Secure the rolled pork belly by tying it with a kitchen twine. Rub the oil all over the skin.
- Preheat oven to 350F. Arrange the pork belly in a roasting pan and roast for 2 hours.
- Remove the belly from the oven and brush with fresh milk. Put it back into the oven and continue to roast for 30 minutes or until the skin is brown and crispy.
- Remove from the oven. Let it cool down for 15 minutes. Slice the Roasted Pork Belly and serve with homemade lechon sauce.
- Share and enjoy!
Nutrition Information
ralph tan catubay says
Hi, Good day.
Can you give a link on the Traditional way of Cooking Lechon belly, the roasted in charcoal way.
Thanks and God Bless
Jannel Gomez says
can i use turbo?
Vanjo Merano says
You can. Roast it for 45 minutes at 365F after boiling.
Mhin Briones says
If i am going to use turbo, i need to boil it first? Is that what you mean? Hope to hear from you soon..
Vanjo Merano says
Yes that is what I meant. However, after trying different approaches, I think that steaming the rolled belly before broiling will yield a better result.
Linaflor Huab says
Chef Vanjo can i use almond milk or evap milk instead of fresh milk coz that’s what i have at home?
Nt says
I have electric stove is it ok to roast the pork belly? Is it the same result?
Lilia E Salvador says
What if i steam first the rolled belly before roasting?
liza says
question can i use stove oven options are only bake and broil . what should i do?
El says
If you’re from chicago.. go to peoria butcher shop.. 1 slab of pork will cost you less than 15$.. they also have pig heads amd everything.. its in downtown Chicago. Bring a jacket once u go there.. it’s freaking cold inside..
Vanjo Merano says
Thanks for the tip.
bryan says
hi. can i use turbo broiler instead of oven?
Christian says
350 degrees and skin isn’t even satisfying and evenly crunchy. Try roasting in oven for 6 hours, 250 Degrees Fahrenheit (yes, SIX hours, and yes, THAT, temperature).
Thank me later
Yours truly
Vanjo Merano says
Hey Christian. I can thank you now for sharing your thoughts. No need to wait for later 🙂 It is appreciated.
It might work. I don’t know for now because I have not tried it yet. I guess that this can be an option for our readers who do not mind the extra cost of propane or LPG. Thanks again for your 2 cents.
shaiyne says
Dont you have a video demo on this
Bernadette says
Hello.. Pwede ba i rotiserie ang litson kasi mas sanay akoag cook ng litson naka rotiserie insyead of rack
Aiza says
Hi, Vanjo! I’m very new to using the oven. How many minutes should I preheat it? Should I set it to 350° when preheating?
Kai says
I’m gonna try this for NYE. Have to go find the meat first! Can you suggest some side dishes that can go well with this one? Thank you so much! I always check your site whenever I’m in doubt of my cooking. Cheers!
Ryan says
Roast meat already undergoes the maillard reaction when cooked above 350 F. So wouldn’t the use of milk be redundant? Not to mention, how’s the milk going to stick to the skin after two hours of cooking? By that point, the skin should already be crispy, making it repell liquids. I’ve heard of brining with milk, but not basting. Butter or margerine would probably be more logical than milk IMHO that late in the cooking process.
RAUL says
Kuya Vanjo,
Ano po ang nagagawa ng gatas kapag pinahid sa balat ng pork belly?
Vanjo Merano says
Ang gatas ay nakakatulong ma magpa-brown sa balat ng lechon. Ito ay kilala rin sa tawag na Maillard reaction.
Edwin says
Can I use an electric smoker for this recipe?
Vanjo Merano says
Edwin – You will need a conventional oven since we have to make skin crispy. Using a smoker will only tenderize the meat and melt the fats.
corazon santos says
should I cover the pork with foil while baking and remove it on the last 30 min?
Reply
Vanjo Merano says
No need to use foil for this recipe. It is not mentioned in the procedure.
Arlene says
yung pong oven namin ay yung Gastove oven Kailangan po bang may tubig yung ibaba kapag nagluto
Vanjo Merano says
Hi Arlene, water is not needed. Adding it will steam the meat and prevent the skin from being crispy.
Arlene says
Thanks po
Vanjo Merano says
Izah, that should be in step 2. Rub the oil on skin after tying the pork belly.
Janet Gilbert says
Vanjo: Where do you get a slab of pork belly? In the Asian stores, they are sold in 1-1.5 inch slices already.
Vanjo Merano says
Janet, you should go directly to the butcher’s area (not the shelves) and request for a slab. Sometimes there might be confusion, so I search Google for the photo of what I am looking for and show it to the butcher.
Ey0319 says
Should I bake it or broil?
Vanjo Merano says
Set your oven to bake, please.
Emz says
janet hi!
i also thought that there is no slab of pork belly… i tried to talk yo the butcher and they have
Janet says
I did ended up asking the butcher in the Asian store.
Now I tried this recipe twice, following the directions. On both occasions, I couldn’t get the skin to become crispy even after prolonging the baking time after brushing it with milk. I ended up broiling it on low — the top portion was a bit crisp, the sides were not. But it tasted good!
Also, I tied the belly roll really tight (my fingers were blistered). Now I wonder if that was necessary. :o)
Vanjo Merano says
Thanks for the feedback, Janet. I hope that you did not hurt yourself in trying to tie the belly. You just need to tie it enough to secure, not too tight though.
Can you tell me the kind of roaster that you used? A roaster such as the one used to roast turkeys is necessary for this recipe. The belly should also be elevated enough for air and heat to pass under it.
Janet says
Yes I did use a turkey roaster with a rack to elevate the meat. Is using a gas stove make a difference in the outcome? That’s what I have. I literally strangled that belly to hold it tight! LOL!