Lechon Liempo Recipe

Score and Prepare Pork

Pat the pork belly very dry with paper towels. Flip so skin side is down. If not already, butterfly the pork belly into a large flat sheet by slicing through about two-thirds thickness and opening it like a book to create a cavity for stuffing. Trim to an even thickness if needed.

Marinate

In a bowl combine soy sauce, calamansi (or lime) juice, minced garlic, brown sugar, bay leaves, 2 tbs sea salt, and 1 tbs freshly ground black pepper. Rub the marinade into the meat side (not the skin). Reserve 1/4 cup marinade. Cover and refrigerate for at least 4 hours or preferably overnight to let flavors penetrate.

Combine the sliced shallots, sliced garlic, chopped bruised lemongrass, fresh thyme or oregano, chopped green onions, 1 tsp salt and 1/2 tsp black pepper in a bowl. Toss to mix. Spread this stuffing evenly over the marinated meat side of the pork belly, leaving about 1-inch border at the edges to help seal.

Roll and tie the pork belly tightly into a log, with the skin forming the outside. Use kitchen twine to tie at 1–1.5 inch intervals. Tuck ends under and ensure the roll is compact so stuffing remains inside during roasting.

Prepare Skin

With the skin now on the outside, use a sharp knife to prick the skin all over (do not cut through to the meat) or score shallow diagonal lines about 1/2 inch apart. This helps fat render and skin crisp. Pat skin dry again.

If using baking powder for extra crackle, mix it with the 2 tbs vegetable oil and brush a thin, even layer over the skin. Otherwise, rub the oil over the skin and sprinkle a light pinch of extra sea salt over it to aid crisping.

Roast Low and Slow

Preheat oven to 325°F (163°C). Place the rolled pork belly seam-side down on a rack set inside a roasting pan. Pour 1 cup water into the pan (not on the pork) to keep drippings from burning and to add moisture. Roast for 2 to 2 1/2 hours, basting the meat (not the skin) every 30–40 minutes with the reserved 1/4 cup marinade and pan juices. The internal temperature of the meat should reach about 160°F (71°C) at the thickest part.

Crisp the Skin

Increase oven temperature to 450°F (232°C) or set to broil if your oven broils from the top. Move pork to the top rack about 8–10 inches from the heat. Roast/broil for 10–15 minutes, watching closely, until the skin puffs and turns golden brown and blistered. Rotate as needed to crisp evenly. If using broil, keep the oven door slightly ajar and watch constantly to avoid burning.

Remove pork from oven and rest, still tied, for 15 minutes. This lets juices redistribute and skin set.

After resting, cut and remove twine. Slice into 1/2–3/4 inch pieces. Serve with liver sauce or spiced vinegar dipping sauce on the side.

If using a store-bought liver sauce, warm slightly and serve in a small bowl. For a spiced vinegar dip: combine 1 cup cane or white vinegar with 2 cloves minced garlic, 1 small chopped chili (to taste), 1 tsp sugar, and a pinch of salt. Stir and let sit for 10 minutes before serving.