Lechon Recipe
Crispy roast belly pork with tomatoes, onions & patis sauce
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Ingredients
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Pork Preparation
Vegetable Side
Patis Sauce
Method
Pork Preparation
- 1
Prepare the Pork Belly
Start by scoring the skin of the pork belly with a sharp knife, making shallow cuts about 1 inch apart. This will help render the fat and make the skin crispy.
- 2
Season the Pork
In a bowl, mix the minced garlic, salt, black pepper, and lemon or calamansi juice. Rub this mixture all over the pork belly, making sure to get into the cuts. Let it marinate for at least 2 hours, preferably overnight in the refrigerator.
- 3
Preheat the Oven
Preheat your oven to 200°C (392°F) about 30 minutes before you plan to roast the pork.
Roasting
- 4
Roast the Pork
Place the marinated pork belly on a roasting rack in a baking tray. Roast in the preheated oven for 1.5 to 2 hours, or until the skin is crispy and the meat is tender. You can occasionally baste it with its own juices for extra flavor.
- 5
Crisp the Skin
For the last 15-20 minutes, increase the temperature to 220°C (428°F) to achieve an extra crispy skin. Keep an eye on it to prevent burning.
Vegetable Preparation and Patis Sauce
- 6
- 7
Make the Patis Sauce
In a small bowl, combine the patis (fish sauce), lemon or calamansi juice, and chopped chili peppers (if using). Mix well and set aside.
Serving
- 8
Serve the Lechon
Once the pork is done, let it rest for about 10 minutes before slicing. Serve with the diced tomatoes, sliced onions, and patis sauce on the side. Garnish with chopped cilantro.
