Making lechon pork belly does not have to be only served during holidays and special occasions. This recipe is perfect for serving just 3-4 people.
The tender and juicy meat on the inside covered by a crispy pork belly skin makes this dish so flavorful. This classic Filipino dish is straight forward and only need a few ingredients.
I want to mention that I used a pressure cooker to cook the meat quickly. Pressure cooking makes the meat tender and moist in only 15 minutes. Without the pressure cooker, you will have to bake the meat for roughly 2 hours at 350 F. Baking the meat this long will also risk the meat of being overcooked and dry. Nothing wrong with baking the meat, you just need more time. This is why I used a pressure cooker because it significantly cut the cooking time.
One important step that I need to mention is to make sure to prick the skin. I used a fork to make tiny holes on the skin but you can use any tool that is sharp. Just poke the skin without going all the way through the meat. The reason we make holes on the skin is to prevent large bubbles that normally pops up during broiling.
The broiling time took me about 40 minutes on Low broil. Roughly about 20 minutes on each side. You could turn the settings to High broil but you risk of burning the skin if you are not watching it closely. Make sure you turn the belly so the skin cooks evenly.
Moreover, the broiling time may be a little different depending on the kind of oven you have. Large to small ovens have a variance on how quickly it heats up. Just use my time of 40 minutes as a guide.
Keep in mind that the broiling part is just to brown and crisp the skin so keep an eye on the skin. The meat inside is already cooked. Tap the skin with a fork and you’ll know when it is crispy!
When it turns golden brown and crispy, it is ready! Serve the lechon pork belly with rice and your favorite lechon dipping sauce.
Lechon BellyPrint This
- Pork Belly 2-3 Pounds
- Lemon Grass 1 Piece
- Green Onions 2 Pieces
- Garlic 4 Cloves
- Onion 1 Small Piece
- Sea Salt 1 Tsp
- Pepper 1/2 Tsp
- On the meat side of the pork belly, make cuts about 1 inch apart. Just make a deep enough cut to slice the meat but not the skin.
- Add the ingredients in each slice (lemon grass, green onions, garlic, onion).
- Add salt and pepper.
- Roll the pork belly to make a round circular shape and tie with butchers twine on each end.
- Pressure cook pork belly for 15 minutes. (This is an optional step. Pressure cooking makes the meat tender and moist. It will significantly cut the cooking time when broiling.)
- Transfer the pork belly to a baking rack and broil. Broil on low setting for 30-40 minutes or when skin turns brown and crispy. (If you’ve skipped pressure cooking the meat, you will need to bake the meat in the oven for 2 hours, then broil for 30 minutes.)