Lechon Belly Recipe

4-6
3 hours

Ingredients

  • 2.5kg pork belly with skin on
  • 5 garlic cloves, crushed
  • 25g of fresh ginger, finely chopped
  • 1 tbsp of soy sauce
  • 2 tbsp of cane vinegar
  • 4 spring onions
  • 2 sticks of lemongrass, bruised
  • 3 red chillies, stem removed
  • salt to season
  • freshly ground black pepper to taste

To serve

  • Mang Tomas to taste

Lechon Sawasan

  • 125ml of cane vinegar
  • 30ml of soy sauce
  • 12g of brown sugar
  • 1 red onion, finely diced
  • 1 garlic clove, finely chopped

Method

1

Preheat the oven to 160C fan/Gas 4

2

Make the lechon sawasan by combining all the ingredients in a bowl and whisking until the sugar is dissolved. Refrigerate until the pork is ready 

  • 125ml of cane vinegar
  • 30ml of soy sauce
  • 12g of brown sugar
  • 1 red onion, finely diced
  • 1 garlic clove, finely chopped
  • 1 red chilli, finely chopped
3

Prepare the pork belly by placing it on a flat surface with the skin facing down. Score the meat with a sharp knife, then season liberally and evenly with salt and black pepper

  • 2.5kg pork belly with skin on
  • salt to season
  • black pepper to season
4

Rub the scored flesh with the crushed garlic, finely chopped ginger, soy sauce and 1 tablespoon of the vinegar. This is easiest using your hands

  • 4 garlic cloves
  • 25g of fresh ginger
  • 1 tbsp of soy sauce
  • 1 tbsp of cane vinegar
5

Place the spring onions, lemongrass and chillies in the middle of the belly, horizontally

  • 4 spring onions
  • 4 sticks of lemongrass
  • 3 red chillies
6

Roll the belly up and tie using butcher's string. Both ends of the belly should meet and not overlap

7

Place the rolled belly on a rack inside a roasting tray. Rub the skin with the remaining tablespoon of vinegar and season liberally with salt

  • 1 tbsp of cane vinegar
  • salt to season
8

Place in the oven and cook until golden brown, roughly 3 to 3.5 hours

9

Remove from the oven and rest for around 10 mins, to allow the skin to become crisp

10

Transfer to a chopping board and remove the string before slicing and serving with the Mang Tomas and lechon sawasan dipping sauces