Lechon Belly: A Guide to Making Filipino Roast Pork Belly

Lechon belly, also known as pork belly lechon or boneless lechon, is a popular Filipino dish known for its crispy skin and juicy, flavorful meat. Traditionally, lechon involves roasting a whole pig, but lechon belly offers a more manageable and equally delicious alternative. This dish is perfect for celebrations, family gatherings, or any special occasion. In this guide, we will walk you through the ingredients, step-by-step instructions, and tips to create the perfect lechon belly.

Ingredients for Lechon Belly

For the Marinade:

  • Pork Belly: 4-5 pounds, with skin on
  • Soy Sauce: 1/2 cup
  • Lemon Juice or Calamansi Juice: 1/4 cup
  • Garlic: 6 cloves, minced
  • Onions: 2 medium, chopped
  • Lemongrass: 2 stalks, chopped
  • Bay Leaves: 4-5 leaves
  • Ground Black Pepper: 1 tablespoon
  • Salt: 1 tablespoon
  • Paprika: 1 tablespoon
  • Sugar: 1 tablespoon

For the Stuffing:

  • Garlic: 4 cloves, minced
  • Lemongrass: 2 stalks, cut into pieces and bruised
  • Onions: 1 large, sliced
  • Bay Leaves: 3-4 leaves
  • Green Onions: 1 bunch, chopped
  • Salt and Pepper: To taste

For Roasting:

  • Salt: For rubbing the skin
  • Olive Oil: For brushing

Instructions for Making Lechon Belly

Step 1: Prepare the Pork Belly

  1. 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.
  2. Poke Holes in the Meat: Poke holes in the meat side of the pork belly to help the marinade penetrate better.

Step 2: Marinate the Pork Belly

  1. Mix the Marinade: In a large bowl, combine soy sauce, lemon juice or calamansi juice, minced garlic, chopped onions, chopped lemongrass, bay leaves, ground black pepper, salt, paprika, and sugar.
  2. Marinate: Place the pork belly in the marinade, ensuring it is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

Step 3: Prepare the Stuffing

  1. Prepare the Ingredients: In a bowl, combine minced garlic, bruised lemongrass, sliced onions, bay leaves, and chopped green onions. Season with salt and pepper.
  2. Stuff the Pork Belly: Remove the pork belly from the marinade and lay it flat, skin-side down. Spread the stuffing mixture evenly over the meat.

Step 4: Roll and Tie the Pork Belly

  1. Roll the Pork Belly: Starting from one end, tightly roll the pork belly into a log, ensuring the skin is on the outside.
  2. Tie with Kitchen Twine: Secure the rolled pork belly with kitchen twine at regular intervals to hold its shape during roasting.

Step 5: Roast the Lechon Belly

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Season the Skin: Rub the skin with salt to help it crisp up. Brush with olive oil to enhance browning.
  3. Roast: Place the rolled pork belly on a roasting rack in a baking pan. Roast for about 2.5 to 3 hours, or until the internal temperature reaches 160°F (70°C).
  4. Increase Temperature: For the last 30 minutes, increase the oven temperature to 425°F (220°C) to crisp up the skin further. Keep an eye on it to avoid burning.

Step 6: Rest and Serve

  1. Rest the Pork Belly: Remove the lechon belly from the oven and let it rest for about 15-20 minutes before slicing. This allows the juices to redistribute, making the meat more tender and juicy.
  2. Slice and Serve: Slice the lechon belly into desired portions and serve with your favorite dipping sauce, such as lechon sauce (sarsa) or a simple mix of vinegar, soy sauce, garlic, and chili.

Tips for the Best Lechon Belly

Tips for the Best Lechon Belly

Choosing the Right Pork Belly

  • Quality: Choose a high-quality pork belly with a good ratio of meat to fat. The fat is essential for flavor and tenderness.
  • Skin: Ensure the skin is intact and not damaged, as this will affect the crispiness.

Marinade and Seasoning

  • Marinating Time: The longer you marinate the pork belly, the more flavorful it will be. Overnight marination is ideal.
  • Even Seasoning: Make sure the marinade and stuffing are evenly distributed for consistent flavor throughout the meat.

Roasting Techniques

  • Even Cooking: Use a roasting rack to ensure even heat circulation around the pork belly. This helps in achieving a uniformly crispy skin.
  • Crispy Skin: Increasing the oven temperature towards the end of roasting helps in achieving a crispy, golden-brown skin. Watch closely to avoid burning.

Serving Suggestions

  • Accompaniments: Serve lechon belly with traditional Filipino sides such as steamed rice, atchara (pickled papaya), and a dipping sauce.
  • Leftovers: Leftover lechon belly can be used in sandwiches, fried rice, or as a topping for noodles.

Health Benefits and Nutritional Information

Nutritional Information (per serving)

  • Calories: Approximately 450-500 calories
  • Protein: 25-30 grams
  • Fat: 35-40 grams
  • Carbohydrates: 2-3 grams

Health Benefits

  • Protein-Rich: Pork belly provides a good source of protein, which is essential for muscle growth and repair.
  • Essential Nutrients: Pork contains essential vitamins and minerals such as B vitamins, iron, and zinc.

Moderation is Key

While lechon belly is delicious, it is also high in fat and calories. Enjoy it in moderation as part of a balanced diet.

Frequently Asked Questions (FAQs)

Can I make lechon belly ahead of time?

Yes, you can prepare the pork belly ahead of time by marinating it and keeping it refrigerated. Roast it on the day you plan to serve it for the best results.

How do I store leftover lechon belly?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy skin.

Can I freeze lechon belly?

Yes, you can freeze lechon belly. Wrap it tightly in aluminum foil or plastic wrap and place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.

What if I don’t have an oven?

If you don’t have an oven, you can cook lechon belly on a grill or rotisserie. Maintain a consistent temperature and rotate the pork belly to ensure even cooking.

Can I use other cuts of pork?

While pork belly is traditional, you can use other cuts such as pork shoulder or pork loin. Adjust cooking times accordingly to ensure the meat is tender.


Lechon belly is a mouthwatering dish that captures the essence of Filipino cuisine. With its crispy skin, juicy meat, and aromatic flavors, it’s sure to be a hit at any gathering. By following this guide, you can create an authentic and delicious lechon belly that will impress your family and friends. Enjoy the process and savor every bite of this Filipino delicacy!

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