Lechon Recipe
Crispy roast belly pork with tomatoes, onions & patis sauce
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Ingredients
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Pork Belly
Vegetables & Sauce
Method
Pork Preparation
- 1
Season the Pork
Rub the pork belly thoroughly with salt, black pepper, and crushed garlic. Ensure the mixture covers all sides of the meat.
- 2
Marinate
Pour the lemon or calamansi juice over the seasoned pork belly, ensuring it's evenly coated. Let it marinate in the refrigerator for at least 2 hours, preferably overnight for better flavor.
- 3
Boil the Pork
In a large pot, add the marinated pork belly and water. Bring to a boil over medium heat. Once boiling, reduce heat and simmer for about 30 minutes until the pork is tender.
- 4
Cool and Dry
Remove the pork belly from the pot and allow it to cool. Pat it dry with paper towels to remove excess moisture.
Roasting
- 5
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 6
Score the Skin
Using a sharp knife, score the skin of the pork belly in a crisscross pattern. This will help the skin become crispy during roasting.
- 7
Roast the Pork
Place the pork belly on a roasting rack in a baking dish. Roast in the preheated oven for about 1.5 to 2 hours or until the skin is golden brown and crispy. Baste occasionally with its own drippings.
- 8
Rest the Pork
Once roasted, remove the pork from the oven and let it rest for about 15 minutes before slicing.
Serve with Sauce
- 9
Prepare the Tomato and Onion Salad
In a bowl, combine diced tomatoes, sliced onions, patis (fish sauce), and ground black pepper. Toss gently to mix.
- 10
Serve
Slice the crispy lechon and serve it alongside the tomato and onion salad.
