Cebu Lechon Belly (Lechon Liempo Roll)

Name: Cebu Lechon Belly (Lechon Liempo Roll)
Prep time: 40 min
Cook time: 180 min
Yield: 8 portions
Cuisine: Filipino
Ingredients: 2½ kg · 5½ lb whole pork belly, skin on, skin on; 180 g · 6 stalks lemongrass, bruised; 80 g · 2 heads garlic, crushed; 100 g · 1 bunch spring onions; 4 g · 3 stars star anise; 2 g · 5 leaves bay leaves; 40 g · 3 tbsp coarse salt; 8 g · 1 tbsp crushed black pepper; 30 ml · 2 tbsp soy sauce, for the inside; 60 ml · ¼ cup vinegar, to brush the skin; 200 ml · ¾ cup spiced vinegar or lechon sauce, to serve

🍽 Serves 8⏱ Prep 40 min🔥 Cook 180 min⏳ Rest 720 min🌍 Filipino

Pork belly rolled around lemongrass, garlic and spring onion, roasted until the skin crackles like Cebu lechon.

📍 Cebu · Philippines

The story of the dish

Cebu lechon is famed as the best in the Philippines (Anthony Bourdain called it the best pig ever): stuffed with lemongrass and spices, it needs no sauce and is the centrepiece of every fiesta.

The name: Lechón is Spanish for 'suckling pig'.

Ingredients

Ingredient	EUg · ml	UScups · spoons
whole pork belly skin on, skin on	≈ 2½ kg	≈ 5½ lb
lemongrass bruised	≈ 180 g	≈ 6 stalks
garlic crushed	≈ 80 g	≈ 2 heads
spring onions	≈ 100 g	≈ 1 bunch
star anise	≈ 4 g	≈ 3 stars
bay leaves	≈ 2 g	≈ 5 leaves
coarse salt	≈ 40 g	≈ 3 tbsp
crushed black pepper	≈ 8 g	≈ 1 tbsp
soy sauce for the inside	≈ 30 ml	≈ 2 tbsp
vinegar to brush the skin	≈ 60 ml	≈ ¼ cup
spiced vinegar or lechon sauce to serve	≈ 200 ml	≈ ¾ cup

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Baking Pan	🛒 Buy	🛒 Buy
Chef Knife	🛒 Buy	🛒 Buy
Basting Brush	🛒 Buy	🛒 Buy
Meat Thermometer	🛒 Buy	🛒 Buy

Also used: roasting pan with rack · butcher's twine

Method

Score the meat side, rub with salt, pepper and soy sauce.
Lay lemongrass, garlic, spring onions, star anise and bay leaves along the middle.
Roll tightly with the skin outside and tie with butcher's twine every 3 cm.
Dry the skin uncovered in the fridge overnight.
Brush the skin with vinegar and rub with salt.
Roast at 160°C (320°F) for 2.5 hours, then at 230°C (445°F) for 20 to 30 minutes until blistered and crisp.
Rest 15 minutes, slice and serve with spiced vinegar.

🌡️ 160°C (320°F), then 230°C (445°F) oven

👨‍🍳 Chef’s tips

A bone-dry skin is the secret to crackling: dry it overnight in the fridge.

📱 Scan to watch me cook ityoutu.be/3a093tKdQwkEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 8

780kcal

34 gprotein

4 gcarbs

70 gfat

Allergens

GlutenSoySulphites

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▶ Watch me cook it: youtu.be/3a093tKdQwk

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