Filipino Lechon Liempo Recipe
This Filipino Lechon Liempo recipe delivers crispy, golden pork belly paired with bold, tangy dipping sauce, making it perfect for celebrations or indulgent family meals. Inspired by traditional Filipino cooking, this dish combines garlic, lemongrass, and slow-roasting techniques to create irresistibly juicy meat with crackling skin.
The Inspiration
Lechon Liempo is a beloved staple in Filipino cuisine, often served during holidays, fiestas, and family gatherings. While whole roasted pig—or lechon—is the ultimate showpiece, this pork belly version captures the same iconic flavors in a more accessible, home-friendly format.
This recipe highlights the balance of textures that Filipino cooking celebrates: tender, juicy meat contrasted with ultra-crispy skin. The aromatic paste of garlic, onion, and lemongrass infuses the pork with deep, savory flavor, while the sawsawan dipping sauce adds brightness through vinegar, heat from chilies, and umami from soy sauce. It’s a dish that brings people together, encouraging shared plates and bold bites.
Ingredients
For the Pork Belly
- 1 5 lb (2.3 kg) slab pork belly, patted dry
- 12 cloves garlic
- 1 small red onion, quartered
- 4 stalks lemongrass, trimmed, peeled, and bruised with the back of a knife
- ½ cup (284 ml) vegetable oil, plus more for brushing
- Salt and black pepper, to taste
For the Sawsawan Dipping Sauce
- ¼ cup (331 ml) white vinegar
- ¼ cup (331 ml) soy sauce
- 1 tbsp (15 ml) granulated sugar
- ¼ cup (331 ml) chopped red onion
- 3 cloves garlic, chopped
- 2 red Thai chilis, sliced
- 1 inch (2.5 cm) ginger, peeled and grated
Method
Make the Pork Belly
- Preheat the oven to 320 F (160 C).
- Add the garlic cloves, red onion, lemongrass, and oil to a food processor and blend into a paste.
- Place the pork belly flesh side up on your work surface. Season the flesh liberally with salt and pepper. Spread the paste all over the meat and roll the meat up into a tube. Tie securely with kitchen twine.
- Place the roll of pork belly on a wire rack set in a baking dish lined with aluminum foil. Place in the oven and roast for 3 hours, or until the skin is golden brown. Take out of the oven, brush the skin with oil, and season with salt. Return the pork to the oven, increase the heat to 450 F (232 C) and cook for another 30 minutes to crisp up the skin.
- Take the pork belly out of the oven and allow the meat to rest for 15 minutes before slicing or cubing and serving.
Make the Sawsawan Dipping Sauce
- Stir together the white vinegar, soy sauce, granulated sugar, red onion, garlic, and Thai chilis in a small bowl until the sugar dissolves. Serve with the pork belly for dipping.
Serving Suggestions
Filipino Lechon Liempo is best served as the centerpiece of a festive meal, where its crispy skin and juicy interior can truly shine. Arrange slices or chunks on a large platter and serve with the tangy sawsawan dipping sauce on the side, allowing guests to customize each bite. This dish pairs beautifully with steamed jasmine rice or garlic fried rice, which helps balance the richness of the pork. For a complete Filipino-inspired spread, consider adding fresh tomato salad, pickled papaya (atchara), or grilled vegetables. It also works wonderfully as part of a shared feast, encouraging guests to gather around, dip, and enjoy the bold, savory flavors together.