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Lechon Belly (aka. Filipino Roasted Pork Belly or Cebuchon) doesn’t need to be complicated as a show-stopping dish. This recipe gives you that juicy, aromatic flavor with a crunchy, crackly skin in the oven!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Pork Belly: Go for pork belly with the skin-on to ensure a crispy, crackly outcome. Look for ones with a good ratio of fat to meat (i.e., not too much fat, but just enough to keep the pork moist)
Garlic, Scallions, Lemongrass: These are the aromatics we’ll be the stuffing the pork with to keep it flavorful throughout. You can omit any of these if desired and replace with onions, shallots, or chilies to preference.
Salt, Pepper, Soy Sauce: Simple seasonings are all we’ll need to let the meaty flavor of the pork shine. Soy sauce is used as a light basting to flavor the skin and brown it slightly.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Score the underside of the pork belly. Season well and stuff with the aromatics.
Tightly roll the pork belly and secure with twine. Brush lightly with soy sauce.
Roast for 1 1/2 hours at 350 F, then for 30 minutes at 400 F to crisp up. Cut into bite-sized chunks and serve!
Cooking Tips
Ensure doneness with a thermometer: To ensure proper doneness, insert a meat thermometer into the thickest part of the pork belly. When it registers 160 to 165 F internal, it’s ready! If you have thicker cuts, you may need to flip the pork belly roll upside down to cook the underside if underdone.
Watch the color of the skin: Different ovens at home may cause browning to occur at slightly different times and intensities. If you find the skin is browning a too soon before the inside’s been cooked, you can briefly cover it with aluminum foil.
Serve with dipping sauces: Filipinos traditionally serve roasted pork with dipping sauces to complement its taste. Go for classic lechon sauce (like Tang Tomas), vinegar dip (sawsawan), or other dips of your choice.
Rest before slicing: Let the pork belly rest for at least 15 to 30 minutes prior to slicing to ensure the juices remain inside the pork (keeping it moist!). This also makes it easier to handle while cutting through the meat.
FAQs (Frequently Asked Questions)
How do I store leftovers?
Leftovers can be stored refrigerated in an airtight container for up to 5 days. To reheat, simply microwave or heat in the oven/air-fryer until fully warmed-through.
Can I prep this in advance?
You definitely can! The rolled-up pork belly can keep for up to 3 days refrigerated before you plan to serve it. Be sure to let the pork come to room temperature prior to roasting for even cooking.
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Lechon Belly Recipe (Filipino Roasted Pork Belly)
8
servings15
minutes2
hours2
hours15
minutesLechon Belly (aka. Filipino Roasted Pork Belly or Cebuchon) doesn’t need to be complicated as a show-stopping dish. This recipe gives you that juicy, aromatic flavor with a crunchy, crackly skin in the oven!
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Ingredients
~4 pounds skin-on pork belly slab
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 heads garlic, minced
3 scallions, lightly crushed
2 lemongrass, lightly crushed
Soy sauce, for basting
Directions
- Preheat your oven to 350 F.
- Score the underside of the pork in a diagonal pattern with a sharp knife about 1/2-inch deep.
- Evenly sprinkle the salt, black pepper, and minced garlic all over underside of the pork. Using your hands, gently massage the seasonings into the pork, ensuring it gets into every crevice of the scores you made.
- Place the scallions and lemongrass in the middle of the pork. Roll tightly (skin-side out), so that the aromatics don’t spill out. Secure the pork with twine to prevent it from unravelling.
- Set the rolled pork on a wire rack set over a baking sheet. Brush with soy sauce all over the skin. Roast in the pre-heated oven for 1 1/2 hours, basting every half hour with the pan drippings or a few teaspoons of neutral oil.
- After cooking for 1 1/2 hours, remove the pork from the oven. Increase the oven temperature to 400 F. Once to temperature, return the pork back in the oven to roast for 30 more minutes to crisp and brown the skin.
*Note that the pork is cooked when it registers 160 to 165 F internal when inserted into the thickest part of the meat. - Let rest for at least 15 to 30 minutes prior to slicing. Serve with lechon sauce or Filipino vinegar (sawsawan) as a dip.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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Made this tonight, absolutely stunning – I included some Calabrian chilli paste in the stuffing, and made a vinegar with left over dill pickle vinegar, lemongrass stalks/offcuts, spring onion, star anise & white pepper (simmered for about 10 minutes).
For a WASP (white Anglo Saxon male) from Queensland Australia, who has never been to the Philippines, I reckon I would be adopted – my partner who has been to Cebu plenty of times reckons it is the best she has ever tasted!
Now checking out your other recipes x
…some feedback, don’t ever score the pork skin as it is too easy to cut too deep, allowing the meat underneath to dry out – far better to use one of those multi prong spiking tools that punctures the skin to a shallow depth. My pork crackling tonight was incredible, and the pork meat unbelievably succulent.