Brined Lechon Pork Belly Recipe

Prepare brine

In a large pot, combine hot water, kosher salt and 1 cup brown sugar. Stir until dissolved. Add crushed garlic, peppercorns, bay leaves, whole cloves, star anise and fresh thyme or rosemary. Bring just to a simmer, then remove from heat.

Cool brine

Add ice to the brine to cool quickly until it's lukewarm/cool (under 40°C / 104°F). Cooling prevents cooking the pork when added.

Brine pork

Place the pork belly in a large, nonreactive container or zip-top bag. Pour cooled brine over the pork so it's fully submerged. Refrigerate for 8–12 hours (overnight) for a deep brine and flavor; up to 24 hours for stronger seasoning. Turn the pork halfway through if possible.

Rinse and dry

Remove pork from brine. Rinse thoroughly under cold running water to remove excess salt and surface spices. Pat very dry with paper towels. For best crackling, place the pork uncovered on a rack in the refrigerator for 4–12 hours to dry the skin further (or at least 1 hour at room temperature if short on time).

Score and season

Using a very sharp knife, score the skin in parallel shallow cuts about 1/2 inch apart, taking care not to cut into the meat. Rub the flesh side (not the skin) with minced garlic, soy sauce, fish sauce, ground black pepper and 1–2 tablespoons brown sugar. Pat the skin dry and lightly rub the skin with vegetable oil and sprinkle the 1 tsp sea salt evenly across the skin.

Bring to room temperature

Let the seasoned pork sit at room temperature for 30–45 minutes before roasting so it cooks more evenly.

Roast (initial high heat)

Preheat oven to 450°F (230°C). Place pork belly skin-side up on a roasting rack set over a rimmed baking sheet to catch drips. Roast at 450°F for 20–30 minutes to jump-start crackling—watch carefully to avoid burning. If skin begins to blister and brown rapidly, reduce temperature slightly but keep high heat for this stage.

Roast (low and slow)

Reduce oven temperature to 325°F (165°C). Continue roasting for 1 to 1.25 hours more (depending on thickness) until the meat is tender and internal temperature reaches about 160–165°F (71–74°C). Baste the meat (not the skin) once or twice with the glaze made from soy, fish sauce and brown sugar mixed together and warmed slightly to dissolve the sugar.

Final crisp

If skin is not fully crisp, increase oven to 475°F (245°C) or switch to broil for 3–6 minutes, watching constantly, until the skin is blistered and crackling. Remove when skin is uniformly crisp and deep golden. Let rest 10–15 minutes before slicing to allow juices to redistribute.

Combine ingredients

In a clean jar or small saucepan, combine vinegar, smashed garlic, sliced shallot, whole peppercorns, sliced chiles and salt.

Infuse

If using a jar, cover and let sit at room temperature for at least 4 hours, preferably overnight, to allow flavors to meld. For quicker infusion, gently warm the mixture in a saucepan over low heat for 5 minutes (do not boil), cool and transfer to a jar. Store refrigerated; flavors improve after a day.

Prepare vegetables

Place julienned green papaya, carrot, bell pepper, onion, sliced garlic and raisins (if using) in a large bowl.

Make pickling liquid

In a small saucepan, combine white vinegar, water, sugar and salt. Bring to a gentle simmer just to dissolve the sugar, then remove from heat and let cool slightly.

Pickle

Pour the warm pickling liquid over the vegetables so they are fully submerged. Let cool to room temperature, then refrigerate for at least 2 hours before serving. Achara can be made a day ahead for better flavor and will keep refrigerated for up to 1 week.

Slice the rested pork belly into portions with a sharp knife, ensuring each piece has crackling. Arrange on a platter with achara on the side and a small bowl of sinamak vinegar for dipping. Sprinkle chopped cilantro or scallions over the pork and serve with lime or calamansi wedges. Serve warm.