Lechon Belly Roll Recipe

Cooking Directions

• STEP 1.Prepare the pork belly by removing any excess fat and scoring the skin in a criss-cross pattern.
• STEP 2.In a bowl, combine the marinade ingredients such as soy sauce, garlic, lemongrass, salt, pepper, and vinegar.
• STEP 3.Rub the marinade all over the pork belly, making sure to get it into the scored skin.
• STEP 4.Roll the pork belly tightly and secure it with kitchen twine.
• STEP 5.Preheat the oven to 325°F (165°C) and place the pork belly on a roasting rack.
• STEP 6.Roast the pork belly for about 3-4 hours, or until the skin is crispy and the meat is tender.
• STEP 7.Increase the oven temperature to 450°F (230°C) and continue roasting for an additional 20-30 minutes to further crisp up the skin.
• STEP 8.Remove the pork belly from the oven and let it rest for 10-15 minutes before slicing.
• STEP 9.Serve the Lechon Belly Roll with steamed rice and atchara for a delicious and festive meal.

Cooking Tips

• To achieve a crispy skin, make sure to dry the pork belly thoroughly before applying the marinade.
• If you have access to a rotisserie, you can also cook the Lechon Belly Roll on a spit for an even more authentic flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a stovetop for best results.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the Lechon Belly Roll with steamed rice and atchara for a delicious and festive meal.