Filipino Lechon-Style Roast Pork Belly
Crispy, crackling pork belly stuffed with lemongrass, garlic and bay leaves, slow-roasted until the skin shatters — a home-kitchen version of the Philippines' most festive dish.
About This Recipe
Lechon — whole spit-roasted pig — is the undisputed king of Filipino celebrations. Served at every fiesta, wedding and Christmas table, a perfectly roasted lechon is prized above all else for its impossibly crispy, mahogany skin and juicy, herb-fragrant meat beneath. While the full whole-pig version requires a rotisserie, a pork belly lechon (lechon liempo) brings the same flavours to a home kitchen: pork belly is rolled around a stuffing of lemongrass, green onions, garlic and bay leaves, then slow-roasted at high heat until the skin bubbles into glass-like crackling. Served with lechon sauce — a sweet-sour liver-based condiment — it is one of the great celebration foods in the world.
Ingredients
Serves 6
- 1.5 kgpork belly(skin-on, scored)
- 4 stalkslemongrass(bruised)
- 1 headgarlic(halved)
- 8bay leaves
- 6 stalksspring onions
- 1 tablespoonsalt
- 1 teaspoonblack pepper
- 1 tablespoonwhite vinegar(for the skin)
- 1 teaspoonsalt(for the skin)
Instructions
- 1
Prepare the pork
Score the skin at 1cm intervals. Pat completely dry. Season the flesh side generously with salt and pepper. Lay lemongrass, garlic, bay leaves and spring onions along the centre of the flesh side. Roll tightly and tie with kitchen twine at intervals.
- 2
Dry the skin
Rub the skin with white vinegar and salt. Place uncovered on a rack in the fridge for at least 4 hours or overnight. This drying step is essential for crackling.
The drier the skin, the more spectacular the crackling. Overnight drying gives the best results.
- 3
Slow roast
Preheat oven to 160°C. Place the rolled pork skin-side up on a rack over a roasting tray. Roast for 2 hours.
- 4
Blast to crackle
Increase oven to 230°C (or use the grill/broiler). Roast for a further 20–30 minutes, watching closely, until the skin blisters and bubbles into crackling. Rest for 15 minutes before slicing.
Pro Tips
- →
Overnight drying in the fridge is the single most important step for crackling.
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If the skin isn't blistering during the final blast, use the grill/broiler but watch very carefully — it can burn in seconds.
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Serve with lechon sauce (available in Filipino stores) or a simple dipping sauce of vinegar, soy and garlic.
Variations
- •
Stuff with a mix of herbs: include tarragon, thyme or rosemary alongside the lemongrass.
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Cebu-style lechon uses more herbs and a different spice profile — a topic of fierce national debate.
Storage
Refrigerate for up to 3 days. Reheat skin-side up in a hot oven (220°C) for 15 minutes to re-crisp.
History & Origin
Lechon comes from the Spanish 'leche' (milk), as the original dish was made with young milk-fed pigs. The Spanish introduced whole-pig roasting to the Philippines during the colonial period, but Filipinos transformed it with local herbs and aromatics, creating something entirely their own. Today Cebu is considered the lechon capital, with its unique spice-stuffed version attracting visitors from across the Philippines and internationally.
Frequently Asked Questions
Why isn't my skin crackling?
Insufficient drying is the most common cause. The skin must be completely dry before roasting — any moisture will steam rather than crackle. Overnight drying and a final high-heat blast are both essential.
Nutrition Facts
Per serving (300g / 10.6 oz) · 6 servings total
Time Summary
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