Lechon Pork Belly Recipe
An easy to follow recipe for Roasted or Lechon Pork Belly (Boneless Liempo Roll)!
Servings: 12
Calories: 646kcal
Equipment
- Oven
Ingredients
- 2 kg (4.4 lbs) pork belly, bone removed
- oil, for brushing
- milk, for brushing
For the Brine
- ¾ cup salt
- ¼ cup sugar
- 1 tbsp whole peppercorns
- 3 pcs scallion
- 3 stalks lemongrass
- 1 tsp rosemary
- 1 tsp thyme
For the Filling
- Black pepper, whole and ground
- 1 tsp garlic powder
- 6 pcs bay leaves (laurel leaves)
- 1 tbsp salt
- Dash of all-spice powder, thyme, rosemary
- 3 stalks lemongrass
Instructions
- In a large bowl or container (that fits the pork belly), add-in all the brine ingredients.
- Add-in the pork belly and brine overnight.
- Before roasting, dry the pork belly with paper towels.
- Fill the pork belly with the filling ingredients then roll and tie with kitchen twine.
- Dry again with cloth or paper towels then brush with oil.
- Cover with aluminum foil then place over a wire rack with a baking sheet beneath (to catch liquids).
- Roast for 2 hours at a 175 C (347 F) preheated oven.
- Take out the pork belly and remove the foil.
- Brush with milk and roast for another 1 ½ to 2 hours until crispy.
- Transfer to a serving board, remove kitchen twine, then cut crosswise.
- Serve with spiced vinegar, lechon sauce, or all-around sarsa. Enjoy!
Notes
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Nutrition
Nutrition Facts
Lechon Pork Belly Recipe
Amount Per Serving
Calories 646
Calories from Fat 563
% Daily Value*
Fat 62.5g96%
Saturated Fat 20.8g130%
Cholesterol 167mg56%
Sodium 729mg32%
Protein 41.7g83%
* Percent Daily Values are based on a 2000 calorie diet.
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