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Lechon Belly Roll
Slow-roasted pork belly rolled with lemongrass, garlic and spices, crispy skin, juicy meat. Scoring the skin at even 1cm intervals before rolling lets it crackle evenly all the way around once it hits the high heat.
Total time
180 min
Prep
30 min
Cook
150 min
Difficulty
medium
Cuisine
Filipino
Ingredients
1.5kgpork belly, skin on
4 stalkslemongrass
6 clovesgarlic, smashed
1 tspsalt
1 tspblack pepper
1 tspfive spice powder
soy and vinegar dipping sauceto serve
Instructions
1
Score pork skin at 1cm intervals.
2
Lay pork flat. Place lemongrass and garlic along the centre. Season inside.
3
Roll tightly and tie with string.
4
Rub outside with salt, pepper and five spice.
5
Roast at 160°C for 2 hours, then 220°C for 30 minutes to crisp skin.
6
Rest 10 minutes before slicing.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1971
Protein
35.6g
Fat
198.9g
Carbs
6.9g
Fiber
0.3g
Sodium
600mg
Reviews
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