Crispy Lechon Belly My Style

Crispy Lechon Pork Belly is a Filipino dish that is made by roasting a whole slab of pork belly until the skin is crispy and the meat is tender. It is also known as bellychon, lechon belly, lechon liempo, or roasted pork belly. The dish is seasoned with a mixture of salt, garlic powder, and black pepper before being rolled with lemongrass and scallions. The rolled pork belly is then steamed with star anise, onion, and water before being roasted in high heat to achieve the crispy skin. If you are interested in making this dish at home, you can find a recipe for Crispy Lechon Belly on Panlasang Pinoy. The recipe requires a conventional oven and a few hours of preparation time. The dish is best served with homemade lechon sauce and vinegar. Enjoy! 🍴

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a pot, combine lean meat (pork belly, optional), chopped vegetables, chopped lemon grass, chopped leeks, bay leaves, ground black peppercorn, crushed garlic, (sugar, optional), (rock salt, optional), and water. Bring to a boil and simmer for 1 hour.

Step 2

Remove the lean meat (pork belly, optional) from the pot and let it cool down.

Step 3

Rub chili powder and salt all over the skin of the pork belly.

Step 4

Preheat oven to 450°F.

Step 5

Place the lean meat (pork belly, optional) in a roasting pan and roast for 30 minutes.

Step 6

Lower the temperature to 375°F and continue roasting for 1 hour.

Step 7

Increase the temperature to 450°F and roast for another 30 minutes or until the skin is crispy.

Step 8

Remove from the oven and let it cool down.

Step 9

For beverage, in a kettle boil water and add cocoa powder mix well. Serve hot or warm.