Lechon-Style Roast Pork Belly with Crackling

Lechon-Style Roast Pork Belly with Crackling

A true show-stopping centrepiece, this lechon-style roast pork belly is rolled with a fragrant blend of garlic, onion, lemongrass, and bay leaves, then slow-roasted to achieve irresistibly tender meat and perfectly crisp, golden crackling. Finished with a punchy dipping sauce of soy, citrus, and chilli oil, every bite delivers deep savoury flavour with a bright, zesty lift. A bold fusion of Filipino tradition and British roast comfort—perfect for celebrations, Sunday roasts, or festive feasts.

Lechon-Style Roast Pork Belly with Crackling

RoniB’s Kitchen

Servings

8

Prep Time

20 minutes

Cook Time

2 hours

Calories

900

Cuisine

Filipino

Category

Christmas recipe

Crispy crackling pork belly rolled with aromatic herbs and roasted until tender—rich, bold and perfect for celebrations.

Perfect for: families, holiday gatherings, Filipino food lovers, and anyone seeking bold, crowd-pleasing festive flavours.

Lechon-Style Roast Pork Belly with Crackling

Ingredients

  • 1.5 - 2 kg pork belly, skin on
  • 1 medium onion, chopped
  • 6–8 garlic cloves, chopped
  • 1 stalk lemongrass, tender middle part only
  • 2–3 bay leaves
  • Salt and black pepper
  • Butcher’s twine

Dipping Sauce

  • 3-6 tbsp soy sauce
  • 2-4 tbsp lemon juice (or calamansi if preferred)
  • 1-2 tbsp RoniB’s Kitchen Garlic Chilli Oil

Directions

    Prepare the stuffing

    1. Add onion, garlic, lemongrass, salt, and pepper into a blender.

    2. Blitz into a thick, fragrant paste.

    3. Set aside the bay leaves — these will be added whole.

    Prepare the pork belly

    1. Pat the pork belly dry.

    2. Score the skin lightly in a criss-cross pattern, then prick all over with a sharp fork — this helps the crackling blister.

    3. Rub the skin generously with salt to draw out moisture.

    Fill and roll

    1. Turn the pork belly over, meat-side up.

    2. Salt and pepper the whole of the meat side.

    3. Spread the stuffing paste evenly across the meat.

    4. Lay the bay leaves over the paste. Lightly crush them, if desired.

    5. Roll the pork belly tightly and secure with butcher’s twine at regular intervals.

    Dry the skin (overnight)

    1. Place the rolled pork on a rack set over a tray.

    2. Refrigerate uncovered overnight to dry the skin — essential for crisp crackling.

    Roast the pork

    1. Remove the pork from the fridge while preheating the oven to 180°C (fan).

    2. Gently wipe away the excess salt from the skin, making sure it remains completely dry.

    3. Roast for 1 hour 45 minutes or until juices run clear.

    4. Increase the heat to 220°C for the final 25–30 minutes to blister the crackling or until the skin is golden and crispy.

    5. Rest for 15 minutes before slicing.

    Dipping Sauce

    1. Whisk together soy sauce, lemon juice, and Garlic Chilli Oil. Adjust acidity or heat to taste. Add salt and pepper to taste.
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