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
Lechon-Style Roast Pork Belly with Crackling
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.
- Author
- RoniB’s Kitchen
- Prep Time
- 20 minutes
- Cook Time
- 2 hours
- Servings
- 8
- Category
Christmas recipe
- Cuisine
- Filipino
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
- 3-6 tbsp soy sauce
- 2-4 tbsp lemon juice (or calamansi if preferred)
- 1-2 tbsp RoniB’s Kitchen Garlic Chilli Oil
Directions
- Add onion, garlic, lemongrass, salt, and pepper into a blender.
- Blitz into a thick, fragrant paste.
- Set aside the bay leaves — these will be added whole.
- Pat the pork belly dry.
- Score the skin lightly in a criss-cross pattern, then prick all over with a sharp fork — this helps the crackling blister.
- Rub the skin generously with salt to draw out moisture.
- Turn the pork belly over, meat-side up.
- Salt and pepper the whole of the meat side.
- Spread the stuffing paste evenly across the meat.
- Lay the bay leaves over the paste. Lightly crush them, if desired.
- Roll the pork belly tightly and secure with butcher’s twine at regular intervals.
- Place the rolled pork on a rack set over a tray.
- Refrigerate uncovered overnight to dry the skin — essential for crisp crackling.
- Remove the pork from the fridge while preheating the oven to 180°C (fan).
- Gently wipe away the excess salt from the skin, making sure it remains completely dry.
- Roast for 1 hour 45 minutes or until juices run clear.
- Increase the heat to 220°C for the final 25–30 minutes to blister the crackling or until the skin is golden and crispy.
- Rest for 15 minutes before slicing.
- Whisk together soy sauce, lemon juice, and Garlic Chilli Oil. Adjust acidity or heat to taste. Add salt and pepper to taste.