Lechon Belly Recipe

Prepare and score

Pat the pork belly dry with paper towels. Using a sharp knife, score the skin in a crosshatch or parallel lines about 1/4 inch deep, being careful not to cut through to the meat. This helps render fat and crispen skin.

Combine kosher salt, black pepper, and brown sugar. Rub this dry mix evenly into the scored skin (not deep into the cuts) to help draw moisture out and season the skin. Flip the belly so the meat side is up.

In a bowl, whisk together soy sauce, calamansi (or lime) juice, minced garlic, chopped onion, bay leaves, and fish sauce. Spread this marinade over the meat side of the belly, rubbing it into any slits. Place the bruised lemongrass, tied green onions and whole garlic (if using stuffing) on the meat surface or tuck them under a fold so flavors infuse during roasting.

Place the pork belly in a shallow tray or zip-top bag, skin side up. Marinate in the refrigerator for at least 6 hours and preferably overnight (12–24 hours) to let flavors penetrate. Before roasting, remove from refrigerator for 30–60 minutes to come toward room temperature.

If you plan to roll the belly for a more lechon-like presentation, remove it from the marinade, pat the skin dry again. Arrange bruised lemongrass stalks, tied green onions, and whole garlic along the meat lengthwise. Roll tightly from one end to the other, sealing edges with kitchen twine at 1–2 inch intervals. If not rolling, simply tuck aromatics under the belly or leave on top.

Preheat oven to 325°F (160°C). Place a rack in a roasting pan and set the belly (skin side up) on the rack so air circulates underneath.

To ensure an extra-crispy skin, very gently brush or rub the skin with a thin layer of white vinegar. Then sprinkle the baking soda evenly over the skin and rub lightly — this raises the pH and promotes blistering/crisping. Wipe off any excess marinade or juices from the skin so it’s as dry as possible. Brush a light coat of oil over the skin to help conduct heat and promote even browning.

Season the skin lightly with an additional 1/2–1 tsp kosher salt if desired. Place the pork in the preheated oven and roast at 325°F (160°C) for 2 to 2 1/2 hours, until the meat is tender and much of the fat has rendered. Baste the meat side occasionally with the reserved marinade or a little of the basting sauce (avoid wetting the skin).

Increase oven temperature to 450°F (230°C) or set to broil with the top rack 6–8 inches from the heating element. Prepare the basting glaze by combining the cup of soy sauce, 1 cup water, brown sugar, and optional liver spread in a small saucepan; simmer until sugar dissolves and mixture is slightly syrupy (3–5 minutes). Keep warm.

Carefully monitor the skin as you roast at high heat or broil: blistering and puffing should begin within 10–15 minutes. If broiling, rotate the pan every 2–3 minutes to avoid burning. When the skin is uniformly blistered and crisp, remove from oven. If rolling, tie removal and rest as below first before slicing.

Optional: For an even shinier glaze, brush a thin coat of the warm glaze over the skin for the last 2–3 minutes of high-heat roasting, then return briefly until tacky. Do not over-glaze or the sugars will burn.

Transfer the lechon belly to a cutting board and let it rest uncovered for 10–15 minutes. Resting lets juices redistribute and the skin set so it stays crisp.

Remove kitchen twine if used. Slice the belly across into 1/2-inch to 3/4-inch slices, showing alternating layers of crisp skin, rendered fat, and tender meat. Serve hot with lechon sauce (sarsa) or a simple dipping mix of vinegar with crushed garlic and chilies, and extra glaze on the side.