Indulge in the irresistible crunch and juicy perfection of our Lechon Belly - a hassle-free version of Cebu's world-famous lechon that you can make right in your oven! πβ¨
π CRISPY-TO-JUICY PERFECTION - Slow-roasted to achieve that legendary golden crackling skin with tender, flavorful meat inside
π― AUTHENTIC CEBUANO FLAVOR - All the taste of traditional lechon without needing a whole pig (Lami jud!)
π©π³ SURPRISINGLY EASY - Simple preparation with mind-blowing results that will impress everyone
πΉ Low & slow roasting for even cooking
πΉ Proper drying technique for ultra-crispy skin
πΉ Aromatic herb stuffing that infuses every bite with flavor
π Fiesta-worthy centerpiece for special celebrations
π½οΈ Show-stopping Sunday dinner with family
π₯ Impressive dish when entertaining guests
Serving Suggestions:
π₯¬ Pair with lechon sauce and fresh vegetables
π Serve with steamed rice for the ultimate Filipino feast
π» Best enjoyed with ice-cold beer or soda
Pro Tip: Let the skin dry uncovered in the fridge overnight for maximum crispiness!
Ready to make the BEST Lechon Belly of your life? Follow our step-by-step guide below and prepare for compliments! Don't forget to share your golden-brown masterpiece with us! πΈ
Happy roasting and happy eating! π€€π
Love Filipino roast dishes? Try our Lechon Kawali recipe or Bagnet next for another crispy pork delight!
Visit us on YouTube: Yummy Food PH
This Lechon Belly Recipe is a Filipino style similar to Cebu's famous lechon and is super delicious (Roasted Pork Belly). The roll is oven-slow-roasted for ultra crispy skin and super moist meat inside. This Filipino-style lechon belly is easy to prepare and super delicious (lami jud). There's no need to buy an entire lechon. Try to make this and I am sure you will love the taste.
Happy cooking, share, and enjoy eating.
In a large pot, pour water. Add all the brine ingredients needed, then stir. Turn on the heat and bring the water to a boil for 8β10 minutes.
After boiling the brine, remove it from the heat and set it aside at room temperature to cool. Then add the vinegar and stir.
Remove the pot from the stove and let it cool to room temperature.
Once itβs cooled, add the vinegar and mix.
While waiting for the brine solution to cool down, prepare the pork belly.
Wash and clean the pork meat. Place the pork belly on a flat working surface, skin side down.
Using a sharp knife, score the meat across the pork belly sideways on both sides with a depth of.5 inches, leaving 1 inch between each line.
In a large container, pour the brine solution. Put the pork belly in and submerge it. Then cover it with plastic wrap or a lid. Let it sit in the fridge for at least 5 hours or overnight.
After brining it for several hours, transfer the pork belly into the flat working surface and patting it dry with paper towels.
Season with calamansi juice, soy sauce, salt and pepper. Then rub it on the meat.
Layer the stuffing ingredients like garlic, onion, lemongrass, green onion, bay leaves, and red bell pepper (optional).
Add your rotisserie rack pole in between. Try to make this as even as possible.
Roll the pork belly on both ends and roll it tightly. The ends of the pork should be touching or close to the handle when fully rolled.
Then, tightly wrap each strand of twine around itself. Repeat with all the strands until you land on a roll. In a rolled belly, make sure the butcher's knot is tightly tied, and then add the rotisserie clamps on both sides to secure your pork belly.
Grill at 180 Β°F for 3 to 4 hours. Regularly check the meat and grill temperature, and baste with milk every 30 minutes to make sure things are staying on track.
After grilling, allow it to cool for 10 minutes before removing it from the rotisserie rod.
All done, our lechon belly is ready to be served.
Happy cooking, sharing, and enjoy eating.
This method of cooking is slightly similar to Cebu's famous lechon belly.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.