How to Cook Lechon Belly (Boneless Lechon)
The lechon belly recipe involves oven-roasting a pork belly rolled and stuffed with herbs and spices, resulting in a succulent and flavorful dish known as "Cebuchon," popular in Cebu city.
Servings: 6 servings
Calories: 564kcal
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 lemon grass
- 1 stalk leeks
- 1 pc onion chopped
- 2 cloves garlic crushed
For the skin rub:
- 1/4 cup rock salt for rubbing the skin
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 cover with aluminum foil.
- Place in a preheated oven 190°C and roast for 2 hours. Then after 2 hours, remove the foil, 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
Notes
Cooking Tips of Lechon Belly Recipe:
- Prioritize Brining: Brining the pork belly in a saltwater solution infused with herbs and spices before cooking is a crucial step to enhance the meat's flavor and ensure its tenderness and juiciness.
- Master the Foil Wrapping Technique: When roasting the lechon belly in the oven, wrapping it in foil during the initial cooking stages will prevent the skin from burning while allowing the meat to cook thoroughly, resulting in a perfect balance of crispy skin and succulent meat.
- Opt for a Rotisserie if Possible: While an oven can yield delicious results, if available, using a rotating charcoal spit rotisserie will impart a distinct smoky flavor, closely resembling the authentic taste of boneless lechon Cebu.