Lechon Recipe

Prep and Simmer

Trim the pork belly if needed to make an even rectangle. Score the skin lightly in a crosshatch with a very sharp knife, taking care not to cut through to the meat. Place the pork belly in a large pot and add 4 liters of water (enough to cover). Add 3 tbsp salt, peppercorns, bay leaves, crushed garlic and quartered onion. Add 2 tbsp soy sauce if using. Bring to a boil, then reduce to a gentle simmer. Simmer, uncovered, for 45–60 minutes until meat is tender but not falling apart. Skim foam occasionally.

Remove the pork from the poaching liquid and transfer to a rack set over a tray. Allow to cool slightly until you can handle it. Pat the skin and meat dry with paper towels thoroughly — moisture will prevent crisping.

Brush the skin with 4 tbsp vinegar to help tighten the skin, then rub the coarse salt all over the skin, working it into the scored lines. Flip and pat the underside dry; you may lightly season the meat side with a pinch of salt if desired.

Drying (overnight or quick method)

For best crackling, leave the pork uncovered in the refrigerator for at least 4 hours or overnight to dry the skin. If short on time, place it near a fan or in a cool oven (turned off) for 1–2 hours to dry.

Crisp and Roast

Preheat oven to 230°C (450°F). Place the pork belly on a roasting rack skin-side up. Brush a little oil (about 1–2 tbsp) on the skin to help conduct heat. Roast at high heat for 25–35 minutes, watching closely so the skin puffs and blisters and becomes golden and crisp. If skin is not yet crackling, you can finish under a broiler/grill for 3–6 minutes, keeping a close eye to prevent burning. Internal meat should be cooked through and skin crispy.

Remove from oven and rest for 10 minutes. Using a sharp knife, slice into bite-sized pieces or thick slabs. Serve hot with Sinamak vinegar and Achara.

In a clean glass jar, combine 1 cup vinegar, sliced bird's eye chilies, 4 sliced garlic cloves, 1 tsp whole peppercorns, 1 tsp salt and 1 tsp sugar (if using). Stir to dissolve salt and sugar. Close the jar and let it sit at room temperature for at least 2 hours; flavor improves after several hours to overnight. Keep refrigerated; serve a spoonful alongside the lechon for dipping.

Prepare Vegetables

Peel and shred the green papaya to yield about 3 cups packed. Julienne the carrot, thinly slice the red bell pepper and onion, and thinly slice the garlic.

Salt and Rinse

Place shredded papaya and carrot in a bowl, sprinkle with 1 tsp salt, toss and let sit for 10 minutes. Squeeze out excess liquid and rinse briefly under water. This step keeps the vegetables crisp and removes bitterness.

Make Pickling Brine and Combine

In a saucepan, combine 1 cup white vinegar, 1 cup water, and 2 tbsp sugar. Heat just until sugar dissolves, then cool to warm. In a clean jar or bowl, combine the drained papaya and carrot, sliced red bell pepper, sliced onion, sliced garlic and optional raisins. Pour the warm brine over the vegetables so they are submerged. Allow to cool to room temperature, then refrigerate for at least 2–4 hours before serving; best after overnight to develop flavor.

Serve chilled or at room temperature alongside the lechon. Keep refrigerated and consume within 1–2 weeks.