Lechon Pork Belly


  • 1 & 1/2 kg pork belly slab (with skin on)
  • 3 whole garlic bulbs, peeled and chopped
  • 3 red onions, peeled and chopped
  • ½ cup oregano leaves, washed and chopped
  • 4 – 5 lemongrass stalks, sliced
  • Lemon juice and lemon zest (from 1 lemon)
  • 4 tablespoons crushed black pepper
  • 1/8 cup salt
  • Extra salt (to rub around the pork)


  1. Combine all the ingredients in a bowl and mix well.
  2. Lightly mash ingredients together with a spoon. You can also use a food processor to bring everything together (use 2 to 3 pulses).
  3. Place the slab with the skin side down then rub the mashed mixture all over the meat.
  4. Invert the slab carefully and secure it with butcher’s twine. (If pieces of ingredients fall off, just put back later).
  5. Rub the extra salt all over the meat and the skin.
  6. To have a nice crackling, poke the skin of the meat with a paring knife or fork.
  7. Transfer to a roasting fitted with a rack and line the bottom with foil.
  8. Refrigerate and chill overnight. This will dry the skin, which helps the crackling form.
  9. Preheat the oven to 160 C.
  10. Pat the skin of the pork dry with a paper towel. Roast the pork for 5 hours.
  11. Increase the temperature to 220 C, and allow the pork’s crackling to form (30 minutes to 1 hour).
  12. When done, remove from the oven and allow to cool before slicing. Enjoy!

Image: youtube.com (Panlasang Pinoy)