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You are here: Home / Pork Recipes / Lechon Belly Recipe (Boneless Lechon)

Lechon Belly Recipe (Boneless Lechon)

December 24, 2019 by Manny 125 Comments

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This lechon belly recipe is an oven roasted pork belly rolled and stuffed with herbs and spices. This is sometimes known as Cebuchon because as far as I know this dish is popular in Cebu city. Unlike the tradition cooking of lechon belly, which is using a bed of charcoal, roasting it in an oven would make the cooking easier and simpler. But, if you want it to taste like the original boneless lechon Cebu, I would prefer roasting is on a rotating charcoal spit rotisserie if you have one. But I think using the oven rotisserie can be used so the cooking process will be easier. You don’t need to turn the pork belly on the rack. It will also cook the skin evenly and prevent burning it on one side.

Another technique on cooking this pork belly is brining the meat. Brine is a salt solution that is use to brine meat by skilled chef to enhance the flavor and moisture of the meat. Although brine is only composed of water and salt, which is enough to make the meat more savory and moist, adding herbs and spices to the brine will make it even more savory and delicious! Try it I’m sure you will love it.

Cooking lechon belly is easier than cooking the whole lechon and some people say that it is more tasty than the whole roasted pig because the flavor is absorbed by the meat by marinating and stuffing it with aromatics and spices. There are also varied techniques in cooking this lechon belly. The instructions here is wrapping it in aluminum foil and roasting it in the oven for 2 hours then removing the foil and roasting it for another hour.

The reason is the foil will prevent burning the skin while still raw inside. Covering it will insure that the meat is cooked inside and crispy crackling skin outside. You can also boil the pork belly on its marinade before roasting to shorten its cooking time. There are also some alternatives if oven is not available. You can use turbo broiler and a stove top oven but you need longer cooking time.

 

Boneless Lechon Belly
Print Recipe
4.74 from 89 votes

How to Cook Lechon Belly (Boneless Lechon)

This lechon belly is an oven roasted pork belly rolled and stuffed with herbs and spices.
Prep Time12 hrs
Cook Time3 hrs
Total Time15 hrs
Course: Pork Recipe
Cuisine: Filipino
Keyword: boneless lechon, lechon belly, roasted pork belly
Servings: 6 servings
Calories: 564kcal
Author: Manny

Ingredients

  • 2 kilos whole pork belly slab remove the bones if any

For the marinade-brine:

  • 1 stalk of lemon grass chopped
  • 1 stalk leeks chopped
  • 2 pieces of laurel bay leaves
  • 1 Tbsp. ground black peppercorn
  • 5 cloves garlic crushed
  • 1/4 cup sugar
  • 1/4 cup rock salt
  • 5 cups of water

For the stuffings:

  • 1 stalk of lemon grass
  • 1 stalk on leeks
  • 1 pc onion chopped
  • 2 cloves garlic crushed

For the milk wash:

  • 3 Tbsp. evaporated milk
  • 1 Tbsp. water

Instructions

How to Cook Lechon Belly:

  • Wash and clean the pork belly slab in running water. Drain.
  • In a medium size pot, prepare the brine by combining the water, lemon grass, leeks, bay leaves, pepper corns, garlic, sugar and salt.
  • Bring to a boil and simmer for about 5 minutes to release the aroma and flavor of the herbs and spices. Turn off heat and let it cool.
  • Put the pork belly slab and submerge in the flavored brine and place in a refrigerator. Let it soak overnight for best result.
  • After brining, wash the pork belly in running water and pat dry.
  • Place the pork belly in a flat surface and place in the center the stuffings: lemon grass, leeks, garlic and onion.
  • Roll the pork belly like a jelly roll and tie it with twine until it is secured and will not open up and spill the stuffing.
  • To make the lechon skin even more crispy and have a crackling skin, do this extra step: Poke a paring knife or fork on the skin. Rub salt all over the skin and meat then place the pork belly in a refrigerator to chill for few hours.
  • Place the pork belly in a roasting pan with a rack and brush it with milk/water mixture. Cover with aluminum foil.
  • Place in a preheated oven 190°C and roast for 2 hours. Then after 2 hours, remove the foil, brush again with milk/water mixture and continue roasting for another hour until the skin is crispy. Serve hot.
  • In case the skin is not yet crackling crispy, extend the cooking time to 45 minutes to 1 hour and raise the temperature to 220°C.

Video

 

Boneless Lechon Belly

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Filed Under: Pork Recipes Tagged With: boneless lechon, lechon belly, lechon roll

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

Previous Post: « Holiday Pork Steak
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Reader Interactions

Comments

  1. Amazing Megan

    October 4, 2020 at 7:02 pm

    Nice recipe of yours! This can help anyone who wants to make lechon belly at home. Thank you for sharing 😊

    Reply
  2. Hazel

    July 18, 2020 at 8:55 am

    Hello po okay lang po ba nauna ko na iroll bago ko Imarinate sa brine ?kasi natali ko na siya with stuffing parang kung tatagalin ko pa ulit .

    Reply
    • Hazel

      July 18, 2020 at 8:58 am

      Follow up po ginagamit ko po air fryer ngayon kso parang matigas masyado ung balat tsaka laman after maluto.ano po kaya ung mali?

      Reply
      • Manny

        July 20, 2020 at 7:20 am

        5 stars
        Iba siguro ang air fryer di ko rin alam kung bakit ganun. Try nyo sa conventional oven baka mas ok dun.

        Reply
    • Manny

      July 20, 2020 at 7:18 am

      5 stars
      Yes po pwede i marinate kahit na i roll na.

      Reply
  3. Marvin

    June 5, 2020 at 7:08 am

    5 stars
    I’m not exaggerating but this is the best lechon I’ve had in awhile. Hands down, incredible. Hindi din sya nakaka umay and it’s not oozing with oil!
    It was tasty but the skin wasn’t crispy, which isn’t a big factor for me.

    Reply
    • Manny

      June 7, 2020 at 8:30 am

      5 stars
      HI Marvin, thanks for the kind and inspiring words! and about the lechon belly skin, I think it will be solved by drying the skin with paper towels then rubbing it with salt.

      Reply
  4. Nathalie

    June 4, 2020 at 7:10 am

    5 stars
    Hi! I’m planning to make this for my family. Just needed some tips though for cooking it in an industrial gas oven without the rotisserie. Is there a way to evenly cook it still and also have all sides of the skin equally crispy? Thanks!

    Reply
  5. Marti

    December 30, 2019 at 6:30 pm

    5 stars
    Ask ko Lang Kung dumidikit ba Yung balat sa aluminum foil? Pano maiiwasan to? Thank you!

    Reply
    • Manny

      December 31, 2019 at 11:57 pm

      Hi Marti, hindi po dumidikit yung foil kasi hindi pa naman sya lutong luto. Parang steam bake lang muna kasi pag may aluminum foil. Aalisin din naman bago sya lutuin hanggang maging crispy yung balat.

      Reply
  6. nimatsu

    October 15, 2019 at 11:58 am

    5 stars
    hello po sir sarap ng recipe mo but question lang po what if lagyan ng 5 spices powder bago e role or sa pag brining maganda din kaya? at may nakikita din ako sa iba na ni lalagyan nila ng tubig na may mixture ng spices and herbs sa luob ng oven sa roasting time, para saan at magandan din kaya? salamat in advance

    Reply
    • Manny

      October 17, 2019 at 12:17 am

      Hi Nimatsu, thanks for you comment. Yung nabanggit mo tungkol sa tubig sa roasting pan, siguro hindi na kailangan kasi babalutin mo naman ng aluminum foil yung pork sa first 2 hours. Tsaka parang magiging steaming at hindi roasting ang mangyayari. Yung iba kasi kaya nilalagyan ng tubig ay para gawing sauce yung drippings sa roasting pan para siguro hindi masunog yung drippings.

      Reply
  7. rico

    October 13, 2019 at 2:52 pm

    5 stars
    Thank you sir manny for the reply, sana Ok ang kalabasan ng luto ko. Happy thanksgiving from Canada

    Reply
    • Manny

      October 14, 2019 at 12:16 am

      👍👍👍👍

      Reply
  8. rico

    October 12, 2019 at 7:46 pm

    5 stars
    Hi, I will try this recipe sa thanksgiving, kaya lang ang oven na gamit ko walang roast. Bake and broil lang, ok lang ba sa broil? Kelangan din ba bawasan ang temperature at cooking time kapag sa broil? Thank you and God Bless!

    Reply
    • Manny

      October 13, 2019 at 6:52 am

      Hi Rico, hindi ko sure kung kailangan bawasan ang cooking time kung broil pero makikita mo naman siguro kung luto na yung lechon belly kung malutong na balat nya. Basta wag lang ma overcook. Yung temperature naman pareho lang sa roast. Pagkakaiba lang siguro ng broil sa roast ay may apoy sa ilalim at ibabaw (sa loob) ng oven pag roast, sa broil sa ibabaw lang.

      Reply
  9. ruby peters

    September 26, 2019 at 1:13 am

    4 stars
    followed instructions and the taste is perfect
    ,very savory.however the skin did not look anywhere near your posted picture.
    it was crispy but tough.what did i do wrong?

    Reply
    • Manny

      September 26, 2019 at 8:03 am

      Hi Ruby, maybe you need to cook it longer. Try cooking it in 180°F for 3 hours first. Then increase the heat to 375°F and cook it for another 2 hours.

      Reply
  10. Mario

    July 29, 2019 at 11:26 pm

    5 stars
    Hello Kabayan Manny, Like the rest of my fellow kababayan it’s also my first doing this lechon belly. So excited about doing it, because of the video you see how crackling that skin is once you start cutting into it after you put that meat inside the oven. I followed the instruction to the “T” but somehow fell short-my lechon belly even though the flavor was good and the meat was moist, the skin wasn’t as crispy as it supposed to be. What do you think I did wrong. Appreciate your comments. Salamat na lang Kabayan.

    Reply
    • Manny

      July 30, 2019 at 9:19 am

      Hi Mario, probably you need to increase the temperature or increase the cooking time.

      Reply
  11. irene

    July 25, 2019 at 1:37 pm

    5 stars
    If I wanted to boil the belly first before putting into the oven…Should I use the brine where it was soaked overnight? How long shall I boil and wouldn’t it be too salty?

    In addition if I decided to boil should I stuffed it first and roll? TIA

    Reply
    • Manny

      July 27, 2019 at 1:23 am

      Hi Irene, boiling the pork with the marinade is ok because some have done the same. If in doubt regarding the saltiness just add water in the brine. I think one hour boiling it is enough and yes put the stuffings and roll before boiling.

      Reply
  12. Elvira

    March 20, 2019 at 8:19 pm

    5 stars
    If I’m making more than 2 lbs of pork belly like 5 lbs how will I put it in the oven?
    Roasting in the oven you mean baking it at 375 degrees ,right?
    Will try this recipe for Easter Sunday

    Reply
    • Manny

      March 21, 2019 at 12:17 am

      Hi Elvira, not sure what you mean on how will you put it in the oven. Are you asking how long will it take to cook 5 lbs of pork belly? Roasting is basically the same as baking in the oven.

      Reply
  13. Cris

    January 27, 2019 at 7:23 pm

    Hii. Followed the recipe. Problem is the skin was not crispy . I wonder why? And it didn’t turn brown well after an hour

    Reply
    • Manny

      January 28, 2019 at 7:43 am

      Hi Cris, Maybe the oven temperature is too low.

      Reply
  14. Jayri

    December 31, 2018 at 8:08 pm

    4 stars
    Hi Manny. This is my first time to make your recipe for the pork belly lechon. I have a question though. I overdid buying the pork belly at an asian market and got 8.5lbs. I cut it in 2 to make one for my house and the other for my mom. Doing so, does this mean i need more cooking time (in foil and without the foil) based on the weight of each slab? And if so, how long usually per per additional pound do you think i should cook it.

    Thank you!

    Reply
    • Manny

      January 1, 2019 at 12:37 am

      Hi Jayri, since you already cut the slab in 2, then each slab is 4.25lbs or 2 kilos. So I think there is no need for additional cooking time.

      Reply
  15. rolly

    December 31, 2018 at 4:11 pm

    5 stars
    can i use same method of time if i use 5kg of pork

    Reply
  16. Ron

    December 30, 2018 at 2:00 pm

    5 stars
    Kung hnd ko na po sya ma marinate na 6-8hrs(not enough time na po kc) nabasa ko po sa mga comment n pwedeng pakuluan n lng, tapos kung pakukulan dapat ilagay na din ung stuff nya? Kpg po ganun ilang oras pakukuluan at ilang oras na lng iturbo?

    Reply
    • Manny

      January 1, 2019 at 12:31 am

      Hi Ron, pwede mo pakuluan ng 1 hour the iturbo mo ng 1 hour.

      Reply
  17. Karina

    December 29, 2018 at 8:07 pm

    5 stars
    Hi! I’m only making half of the recipe. Should I lessen cooking times?

    Reply
    • Manny

      January 1, 2019 at 12:13 am

      Hi Karina, yes you need to lessen the cooking time.

      Reply
  18. Kleng

    December 29, 2018 at 6:50 pm

    4 stars
    Is it okay to roast it in a pit?

    Reply
    • Manny

      January 1, 2019 at 12:10 am

      Hi Kleng, its alright to roast on a spit.

      Reply
  19. Jay

    December 26, 2018 at 3:18 pm

    4 stars
    Good day sir! Pwede po bang i roast sa turbo broiler yung lechon roll with foil for two hours then. Ilagay muna sa ref or freezer? Then pag papalutungin na yung balat on the day of serving bagon ilagay ulit sa turbo broiler? Will putting the cooked piece of lechon roll in the ref or freezer affect the crispiness of the skin? Is it better to do it all at once?

    Reply
    • Manny

      December 27, 2018 at 1:43 am

      Hi Jay, not sure if the result will be the same but I think it’s okay to store it in the ref then roast it when needed. I think it is similar to cooking crispy pata. Where the pata is stored in the refrigerator after boiling then deep fried.

      Reply
  20. Xavier d

    December 8, 2018 at 3:33 am

    4 stars
    Hello sir interesting po ung pagluto ng lechon belly.ask kolang po pagkatanggal kopo ba ng foil continue ko pa rin ba iluto ng another 1hr dipo ba pedeng pagpahingahin muna ung turbo broiler for ilang minutes kasi mainit

    Reply
    • Manny

      December 8, 2018 at 3:45 am

      Hi Xavier, pwede naman yung pahinga muna tapos iluto mo ulit for another 1 hour.

      Reply
  21. marichel torres

    December 4, 2018 at 8:41 pm

    5 stars
    hello. I will try this recipe looks so delicious and crispy. my question is.. do I need to wrap the meat in foil or just cover the roasting pan? thank u

    Reply
    • Manny

      December 4, 2018 at 11:58 pm

      Hi Marichel, yes can cover the roasting pan with aluminum foil. But it is better to wrap it.

      Reply
  22. Mary

    November 19, 2018 at 5:05 pm

    5 stars
    can I use traeger grill para to roast???? or oven is still preferred? many thanks!!!

    Reply
    • Manny

      November 20, 2018 at 7:29 am

      Hi Mary, honestly I’m not familiar with the traeger grill but based on the videos I’ve seen promoting traeger grill, it says it works like a wood fired oven and you can set the temperature like an oven. So I think you can use it and might turn out better because the traditional lechon belly is cooked in a charcoal spit rotisserie.

      Reply
  23. Gambie

    November 11, 2018 at 6:53 am

    5 stars
    Hi…can i deep fry the belly instead of oven / roasting?

    Reply
    • Manny

      November 11, 2018 at 7:58 am

      Hi Gambie, you can fry it but it will turn into lechon kawali.

      Reply
  24. Angie

    October 31, 2018 at 8:07 pm

    5 stars
    Hi Manny! What instructions do i tell the local market for this cut? Is this just regular liempo that’s not sliced yet? Thanks!

    Reply
    • Manny

      November 1, 2018 at 12:59 am

      Hi Angie, yes I think its just a regular liempo slab that you see on meat vendors but usually they are already cut in small slices. Maybe you should ask the vendor if they have a whole 2 kilo liempo slab available to be sure.

      Reply
  25. Ron

    September 11, 2018 at 12:00 pm

    Hi Sir Manny, First time ko sana magluto nito. May tanung lang po. Ung oven ko is indicating low and high heat lang po ang nakalagay. Anung gagamitin kong temp low or high and anung burner sa aas o sa baba? And ung sa sinabi nyo po na pwedeng pakuluan ung belly sa marinade tapos pwedeng wala ng foil gamitin. Gaano naman katagal sa oven un?

    Reply
    • Manny

      September 12, 2018 at 7:06 am

      Hi Ron, siguro yung burner sa taas ang dapat gamitin kasi kailangan ung init ng burner sa liempo mismo nakatapat. Tungkol naman sa pinakuluan na pork belly, siguro mga 1 to 2 hours and cooking time.

      Reply
  26. Ron

    September 10, 2018 at 11:16 am

    5 stars
    Hi Sir Manny, First time ko sana magluto nito. Tanung ko lang po kasi ung oven ko may burner sa taas and sa baba anung gagamitin ko? Di kasi sya pwede pagsabayin. Second po ung indicator ng heat ang nakalagay lang is high and low lang po. Ano pong level gagamitin ko?

    Reply
    • Manny

      September 12, 2018 at 7:01 am

      Hi Ron, Kailangan kasi talaga alam mo yung temperature ng oven para maluto ng maayos. Siguro mas maganda bumili ka ng oven thermometer.

      Reply
  27. Nancy Reyes Lumen

    July 31, 2018 at 12:12 pm

    5 stars
    Hi I stepped into this and the belly looks belly belly nam nam!!! hmmm. thanks fr sharing the techniques. I also brine with a 16:1:1: formula (16 parts water to 1 part white sugar to 1 part rock salt. Some make the mistake of using fine salt – dapat rock salt… I will try your method here in Houston Texas…only this is ( a lotof the pork bellies here are not so fat—eh gusto ko mataba under the skin para really crispy…Thanks for sharing this. I am now a follower!

    Reply
    • Manny

      August 1, 2018 at 12:40 am

      Hi Nancy, thanks and its an honor to be visited by the famous “Adobo Queen”. Thanks for your tips and sharing your experience!

      Reply
  28. clacky

    July 10, 2018 at 4:15 pm

    5 stars
    hi mr. manny can u give me a tip on how to cook it with the traditional lechon kasi wala po kaming oven hehe..thank you in advance..

    Reply
    • Manny

      July 10, 2018 at 9:26 pm

      Hi Clacky, will you roast it using charcoal spit? I think the preparation is the same as roasting it in the oven.

      Reply
      • clacky

        July 11, 2018 at 10:52 am

        4 stars
        ok.. ill wrap it with foil pa rin? or pwd ng wala?

        Reply
        • Manny

          July 11, 2018 at 9:47 pm

          Yes you need to wrap it because the skin will burn before the inside part of the meat is cooked.

          Reply
  29. Manny

    May 31, 2018 at 8:41 am

    Hi Patricia, I think it helps to do the milk wash even if there is no skin but it will not be the same as with the skin on it.

    Reply
  30. Patricia Chua

    May 31, 2018 at 5:00 am

    5 stars
    Hi! Quick question… do you want I still need to do the milkwash even though it doesn’t have the skin?i just noticed my butcher took it off (bummer!)

    Reply
  31. Peachy

    May 7, 2018 at 12:54 pm

    4 stars
    Hi Manny, I am about to cook this. Some people say best to brush oil on the pork instead of milk/water. Is this true? Thanks

    Reply
    • Manny

      May 7, 2018 at 9:14 pm

      Hi Peachy, I think the milk/water mixture is for the skin to have a reddish brown color and since the pork belly usually have a layer of fat, using oil is optional. But maybe you can try both using oil and milk/water mixture.

      Reply
  32. Joy

    March 19, 2018 at 2:29 pm

    5 stars
    Can I use rotisserie with this?

    Reply
    • Manny

      March 20, 2018 at 1:05 am

      Hi Joy, I think you can use a rotisserie. Just follow that instructions in the recipe and you are good to go.

      Reply
  33. Leeh

    March 16, 2018 at 5:41 pm

    5 stars
    This is the most amazing recipe for lechon. Thank you for sharing!

    Reply
    • Manny

      March 18, 2018 at 8:05 am

      Hi Leeh, thanks for the compliments! Cheers!

      Reply
  34. Annette

    January 7, 2018 at 3:35 am

    5 stars
    Hi Manny, i plan of cooking this, pwede kaya boil ko muna pork belly slab , then stuffed it , tapos turbo broil ko?

    Reply
    • Manny

      January 7, 2018 at 8:36 am

      Hi Annette, yes pwede mo pakuluan sa marinade pero dapat stuffed mo muna. Then turbo broil mo na.

      Reply
  35. Leah

    December 30, 2017 at 1:46 am

    5 stars
    Sir is it okay to use the rotisserie in oven for this recipe?or just place it in a pan?

    Reply
    • Manny

      December 30, 2017 at 2:39 am

      Hi Leah, I think you can also use the rotisserie and the same procedure as in the roasting pan (e.g. cover with aluminum foil).

      Reply
  36. Rosatita Tirana

    December 28, 2017 at 7:01 pm

    5 stars
    Will deep frying it make the skin crispier?

    Reply
    • Manny

      December 29, 2017 at 7:57 am

      Hi Rosatita, if you fry it, it will become lechon kawali.

      Reply
  37. Joy

    December 25, 2017 at 8:40 am

    5 stars
    Used this recipe for our noche buena. It was perfect! Di nakakasawa or nakakaumay. Kahit kabukasan masarap parin.

    Reply
    • Manny

      December 25, 2017 at 9:26 am

      Hi Joy, thanks for sharing your experience! I really appreciate it. Thanks!

      Reply
  38. Emma

    December 25, 2017 at 6:09 am

    5 stars
    Pwd po ba iboil muna ang rolled belly before ilagay sa oven?

    Reply
    • Manny

      December 25, 2017 at 9:25 am

      Hi Emma, yes you can boil it in the marinade. Then there is no need to cover it with aluminum foil.

      Reply
  39. Rj

    December 24, 2017 at 4:47 am

    5 stars
    Helo po sir, ask ko lang po kung deredretsong 370f ung temp ng oven or need bawasan?

    Reply
    • Manny

      December 24, 2017 at 5:03 am

      Hi RJ, just maintain the temperature to 370°F hanggang matapos ang pagluluto.

      Reply
  40. Aileen

    December 23, 2017 at 8:35 pm

    5 stars
    D po ba sobrang Alat ung measurement ng salt?

    Reply
    • Manny

      December 24, 2017 at 1:05 am

      Hi Aileen, hindi po sobrang alat yung dami nung asin kasi pang marinade lang po ito. 5 cups na tubig and gagamitin kaya tama lang po yun. Kaya nga tinawag na brine mixture yun. Yung iba nga pinapahiran pa ng asin yung balat para lalong maging malutong. Gaya ng pagluto ng lechon kawali pinapahiran ng asin bago iprito.

      Reply
  41. Joyce

    December 22, 2017 at 10:06 pm

    5 stars
    If i’m using the turbo, do I need to wrap it in aluminum foil?i’m gonna try this on Christmas eve.

    Reply
    • Manny

      December 23, 2017 at 6:50 am

      Hi Joyce, yes you need to wrap it in aluminum foil to shield it from the heat for 2 hours just like when you are cooking it in an oven.

      Reply
  42. Eugene Steve R Genzola

    December 20, 2017 at 3:41 pm

    5 stars
    Can i use microwave oven

    Reply
    • Manny

      December 23, 2017 at 6:42 am

      Hi Eugene, In my opinion you can’t use microwave oven but I’ve seen recipes roasting pork in a microwave convection oven and the skin is not crackling crispy.

      Reply
  43. Bern

    December 20, 2017 at 6:34 am

    5 stars
    My turbo temp is max of 250/275 only. Can i still proceed cooking the lechon belly?

    Reply
    • Manny

      December 20, 2017 at 8:19 am

      Hi Bern, I think you should not proceed. You need 375°F temperature.

      Reply
    • Cookie

      June 29, 2018 at 5:52 am

      5 stars
      Hello,

      I think the 250deg in your turbo is in celsius. This recipe requires 370 deg farenheit. So convert this to,Fahrenheit , it will be 188 deg in your turbo oven to be able to cook this recipe.

      Reply
  44. Ed Fajardo

    December 7, 2017 at 10:43 am

    5 stars
    Hi Manny, after brushing with milk/water, can i still massage the skin with rock salt? I understand salt helps absorb water from skin that makes it even crispier. Thanks.

    Ed

    Reply
    • Manny

      December 7, 2017 at 11:55 pm

      Hi ED, I think you can also do that. I read in some articles that salt makes the skin crispier.

      Reply
  45. Nelle

    December 5, 2017 at 6:03 am

    How to achieve the crispy skin? Mine was so hard.

    Reply
    • Manny

      December 5, 2017 at 6:24 am

      Hi Nelle, did you follow all the instructions on the recipe? I can only guess why the skin is hard. I think the oven is not hot enough. Preheat the oven as per instruction and don’t be tempted to open the oven frequently while roasting. The skin should puff up like cooking chicharon or fried pork rind. If the temperature is too low the skin will not achieve the perfect crackling.

      Reply
  46. Maria Ilma Andresen

    November 18, 2017 at 2:20 am

    5 stars
    Hi. My husband requested this for our dinner today. Its already in brine overnight. But i have a question, can i use a fresh whole milk instead of evap milk?

    Reply
    • Manny

      November 18, 2017 at 4:27 am

      Hi Maria Ilma, there is a difference between evaporated milk and fresh whole milk. Evaporated milk is half the water content of whole milk. Anyway, you can use it but you don’t need to dilute it with water. You can also simmer the whole milk a little bit to make is more dense.

      Reply
  47. ford

    November 6, 2017 at 7:30 am

    pwede po bang igrill nalang instead of oven kapag nkabrine method? thanks po..

    Reply
    • Manny

      November 7, 2017 at 11:53 pm

      Hi Ford, pwede roast sa charcoal yung parang sa lechon manok.

      Reply
  48. Martin

    July 3, 2017 at 8:51 am

    great recipe. Just have a question on the milk water mixture: what does the milk do exactly?

    Reply
    • Manny

      July 4, 2017 at 3:08 am

      Hi Martin, milk makes the skin color reddish brown when roasted. Thanks for your comment!

      Reply
  49. Rac Vp

    July 2, 2017 at 1:53 am

    5 stars
    Excited to try cooking this… yay!!

    Reply
  50. Maila

    May 28, 2017 at 2:14 pm

    4 stars
    Is it ok to use pork shoulder instead of belly?

    Reply
    • Manny

      May 28, 2017 at 11:49 pm

      Hi Maila, pork belly slab is more practical in cooking this dish because it is hard to put the fillings on pork shoulder and roll it like a jelly roll.

      Reply
  51. Bill

    March 16, 2017 at 9:24 pm

    5 stars
    My passion is cooking,I cook all different type of food and work in restaurant P/T for 40 years, at first I didn’t believe / impossible for the skin will ever / can be” Crisp”after brine and brush with milk mixture ” Too Wet ” as opposite to Chinese crispy skin pork ” Siu Yuk” cooking .which is absolute must ” DRY “skin before and during cooking . but after 2 hrs ,then 1 hrs without the foil , the pork belly came out perfectly crisp and taste heaven … according to my brother in law .. and he is a Filipino . Thanks for the recipe , I will cook this in my next family gathering dinner .” to show off “

    Reply
    • Manny

      March 17, 2017 at 1:08 am

      Hi Bill, thanks for that wonderful feedback! I’m happy that it came out perfectly! Cheers!

      Reply
  52. Manny

    February 21, 2017 at 11:44 pm

    Hi Bige, I think convectional roast is better than the others since air is circulating in the oven which will make cooking evenly.

    Reply
  53. Bige gomez

    February 21, 2017 at 6:20 pm

    4 stars
    Hi what can i use in cooking the belly? Convectional bake? Or just bake? Or convectional roast? Or broil?
    Many thanks

    Reply
  54. BJ

    January 29, 2017 at 11:50 am

    3 stars
    I’m trying this right now with a pork butt on a Kamado Grill, though not stuffed. Looking forward to this !

    Reply
    • Manny

      January 30, 2017 at 1:12 am

      Hi BJ, good luck and thanks for sharing your experience in cooking this lechon belly recipe.

      Reply
  55. Grace

    January 10, 2017 at 8:26 pm

    4 stars
    Hi Sir, can i use a convection oven?.i just don’t know the difference between those ovens.after wrapping it in aluminum foil do i need to put something on the pan before putting on the lechon?.and how long do i need to preheat the oven?.thanks

    Reply
    • Manny

      January 10, 2017 at 10:25 pm

      Hi Grace, I think a convection oven is better since the air is circulating that makes even cooking. That is only my opinion it’s up to you what is best. Regarding how long to preheat the oven, as long as the desired temperature is reached, you can place the lechon belly in the oven. There is no need to put anything on the pan before putting the lechon.

      Reply
  56. Jam

    December 30, 2016 at 7:48 pm

    5 stars
    I’ll definitely be cooking this mouth-watering media noche star tonight using this recipe! Thanks, Manny, for sharing this.

    Reply
    • Manny

      December 31, 2016 at 9:08 pm

      Hi Jam, you’re welcome! Cheers!

      Reply
  57. Janice

    December 30, 2016 at 7:24 am

    4 stars
    Ill be trying this for the first time and hoping it is really good..wish me luck!

    Reply
    • Manny

      December 30, 2016 at 8:47 am

      Hi Janice, I know you can do it! Good luck!

      Reply
  58. Rampz

    December 23, 2016 at 11:21 pm

    5 stars
    Can i cut the marinating time to 6hrs, i have no enough time to marinate this overnight. TIA

    Reply
    • Manny

      December 24, 2016 at 3:40 am

      Hi Rampz, as far as I know overnight means 6 to 8 hours.

      Reply
  59. Jenny

    December 23, 2016 at 8:06 pm

    4 stars
    Do i need to put water in the pan during the cooking period?

    Reply
    • Manny

      December 24, 2016 at 3:40 am

      Hi Jenny, I think it is optional to put water in the pan. But I think it is not necessary.

      Reply
  60. Ofel

    December 10, 2016 at 11:50 am

    Tried this recipe and its great. My mom initially made a mistake of boiling the pork along with the spices but that actually resulted to a really delicious boneless lechon… even cut the oven time to just 2 hours 😀

    Reply
    • Manny

      December 11, 2016 at 6:12 am

      Hi Ofel, I’m delighted to know that your cooking is a success! Cheers!

      Reply
    • kiat

      December 14, 2016 at 1:00 pm

      can i know how long did your mum boil the pork belly? thinking of the same method! Manny, this looks delicious, the skin looks crispy…wow. I’m also thinking of stuffing some basmati rice in the belly, not sure if its doable, may not be able to stuff a lot of rice inside.

      Reply
      • Manny

        December 14, 2016 at 9:52 pm

        Hi Kiat, I think the first 2 hours of roasting it in the oven is almost the same as pre-boiling it since you have to cover it with aluminum foil. Anyway pre boiling it will cut the roasting time. As per your suggestion of stuffing it basmati rice, I think it can be done since there are lechon that they stuff with rice but it is wrapped in banana leaves first.

        Reply
  61. Kristine

    November 28, 2016 at 3:30 am

    On Step 9, do I need to put cover it again with the same foil after brushing for the 2nd time? Or just let it out open for 1 more hour roasting? Thanks!

    Reply
    • Manny

      November 29, 2016 at 7:13 am

      Hi Kristine, yes you are right you just let it open for 1 more hour of roasting.

      Reply
  62. Kristi Abletes

    November 26, 2016 at 5:22 pm

    5 stars
    Can we use a roaster oven instead of the regular oven?

    Reply
    • Manny

      November 27, 2016 at 1:52 am

      Hi Kristi, I’m not sure if you can use a roaster oven and expect the same result of using a regular oven.

      Reply
  63. Kathleen

    November 18, 2016 at 12:59 pm

    Do you use Brown or White sugar?

    Reply
    • Manny

      November 18, 2016 at 10:18 pm

      Hi Kathleen, It’s alright to use white or brown sugar. It’s only a matter of your own preference.

      Reply

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