Cebu Lechon Belly (Lechon Liempo Roll) Recipe
Cebu Lechon Belly (Lechon Liempo Roll) Recipe by Chef Luca De Santis, step by step with the cooking video. Pork belly rolled around lemongrass, garlic and
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Filipino
Cebu Lechon Belly (Lechon Liempo Roll)
Pork belly rolled around lemongrass, garlic and spring onion, roasted until the skin crackles like Cebu lechon.
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: LechΓ³n 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 | π Buy | π Buy |
| Chef Knife | π Buy | π Buy |
| Basting Brush | π Buy | π Buy |
| Meat Thermometer | π Buy | π 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.
π‘️ 160°C (320°F), then 230°C (445°F) oven
π¨π³ Chef’s tips
- A bone-dry skin is the secret to crackling: dry it overnight in the fridge.
Nutrition per portion estimate · 1 of 8
780kcal
34 gprotein
4 gcarbs
70 gfat
Allergens
GlutenSoySulphites
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