Filipino Oven-Roasted Pork Belly (Lechon Liempo)

Filipino Oven-Roasted Pork Belly (Lechon Liempo)

Lechon Liempo showcases succulent pork belly roasted to perfection with a fragrant garlic, lemongrass, and onion paste. Slow-roasting at a moderate temperature renders the meat tender while finishing at high heat crisps the skin to a golden, crackling perfection. Served with a tangy and spicy sawsawan dipping sauce, this iconic Filipino dish is celebrated for its bold flavors, contrasting textures, and irresistible aroma—making it a centerpiece at festive gatherings.

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.