Achieve crispy, shattering pork skin and meltingly tender meat with this foolproof Lechon Belly recipe – an oven-roasted masterpiece that rivals whole lechon! Whether for fiestas, Sunday dinners, or when you’re craving the ultimate ulam, this dish promises maximum crunch and flavor in every bite.
✨ CRISPY SKIN PERFECTION – Golden, bubble-crackled and unbelievably crunchy
🍖 Juicy & Flavorful – Seasoned under the skin for savory depth
⏳ Low & Slow Roasting – Ensures fork-tender meat beneath the crackling
🎉 Centerpiece-Worthy – Impressive for gatherings (but easy enough for weekends!)
✔️ Dry the skin thoroughly – Pat with paper towels, then air-dry overnight in the fridge
✔️ Score the skin deeply – Helps fat render and skin puff up
✔️ Salt crust before roasting – Draws out moisture for ultimate crispness
🍚 With lechon sauce & steamed rice – The classic pairing
🥬 With atchara (pickled papaya) – Cuts through the richness
🍺 With ice-cold beer – The perfect pulutan
Love Pork Belly Recipe? Try Crispy Pata or Inasal na Liempo next!
Tag your #LechonBellyMasterpiece! 📸
Happy roasting! 😋💛
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Roasted Pork Belly Recipe is a delicious, mouthwatering dish that everyone will love. This pork belly roast uses a simple ingredient but a highly effective method to make the pork crackle really crispy. It's easy to prepare without any special equipment, although it takes some time in the oven to cook, but it's worth the wait. This dish goes well with warm rice and either a pork gravy sauce or a basic vinegar and smashed garlic combination sauce. It is also great enjoyed with a cool drink like beer while socializing with friends.
Preheat oven to 180-185°C. Fill an oven pan halfway with water. Place this pan in the oven's lowest shelf. Above this tray, the pork will be cooked on a wire rack.
Dry the pork with a paper towel.
Cut a slit around the side of the pork and insert the crushed garlic. Make it deep enough so that the garlic does not slip as the pork cooks.
Rub the pork belly with the five spice powder except on the skin. Layer the skin of the pork with salt. Make sure it is evenly placed.
Place the pork belly on a wire rack and place it in the oven on the center rack.
Wait for 1 hour. After one hour, the salt will have hardened into a crust. Once the crust has formed, remove the salt and raise the oven temperature to 240-245°C. Check to see whether you need to add more water to the pan.
Roast the pork for another 35-40 minutes until the crackling is formed.
Remove the pork and let it sit for 5 minutes. Cut into the desired size and serve.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.