Growing up, I didn’t always like everything my mom made or made me eat but there was always one dish that I could not get enough of and that was Lechon. Truth be told, once you introduce anyone to this dish, it will quickly become their favorite as well. It’s magical in its own right. The crispy and crunchy skin, the meat juicy and tender. The porky goodness shines bright and is a crowd pleaser for sure.
You might be surprised by how simple this recipe is but I promise you the flavor delivers. Ensuring your pork belly has been sitting out for 30-60 minutes at room temperature and having your oven preheated for at least 30 minutes prior to cooking will give you the best results for your pork belly roast. If you can’t find pork belly with the skin on, you can still follow the recipe – you just won’t have a crispy skin on top (which for me is the best part) but it will still be as they say in the Phillipines – Masarap.
**This is typically served with a condiment called Mang Thomas All Purpose Sauce but this is not Paleo or Whole 30. I actually make a dipping sauce of a 1:1 ratio of fish sauce and white vinegar with chopped thia bird chiles.