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Roasted Pork Belly or Lechon Liempo is not only a festive dish to serve on special occasions but it is something that we Filipinos would love to eat even on regular days. With the Lechon business booming in the Philippines, we can just order lechon liempo in an instant, as an ala carte dine-in order or as a quick take-away.
Having said that, I confess I already missed eating roasted pork belly specially the ones from Balamban Liempo, Mr. Liempo and Cebu’s Original Lechon Belly (sigghhh). Since there is no way I can have access to them, here in New Zealand, I just have to make my own.
This roasted pork belly recipe is very easy to make. It takes only about an hour and a half to roast in the oven. You just need a boneless pork belly, rub it with salt, black pepper, and roll it with lemon grass, garlic and onions. By the way, since we are still on a lockdown situation here, I don’t have the complete spices available so feel free to add red bell pepper and spring onions as it will make the liempo even more fragrant and less gamey. This Filipino-style lechon liempo has crispy skin, very fragrant and has tender juicy meat, so comforting it feels like your home.
Roasted Pork Belly (Lechon Liempo)
- 1 1.5kg pork belly(boneless)
- ½ tbsp salt
- ½ tbsp black pepper
- 2 stalks lemon grass
- 1 large onion, quartered
- 5 cloves garlic, crushed
- 1 pc red bell pepper, quartered
- 5 stalks scallions or spring onions
- Preheat oven at 170 degrees celsius. Prepare roasting pan and set aside.
- Lay pork belly in a flat surface skin side down. Rub salt and pepper all over the inner part of the belly.
- Arrange the lemon grass, onions, garlic, bell pepper and green onions in one side of the belly. Roll the pork belly and secure with kitchen twine.
- Place the pork belly in the roasting pan and roast in the oven for one and a half hour until the skin is already crispy and golden brown.
- Let the pork belly rest for at least 5 minutes before slicing. Serve with your favorite dipping sauce or gravy. Enjoy!