Lechon – Filipino Pork Belly Roast (Paleo & Whole 30)

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.

 

 

 

 

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Lechon - FIlipino Pork Belly Roast (Paleo & Whole 30)
Filipino Roasted Pork Belly
Prep Time 5 minutes
Cook Time 40-45 minutes
Passive Time 30-60 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 40-45 minutes
Passive Time 30-60 minutes
Servings
people
Ingredients
Instructions
  1. Allow Pork Belly to rest at room temperature for 30-60 minutes.
  2. Preheat oven to 425 degrees Fahrenheit while meat is coming to room temperature.
  3. After allowing pork belly to rest at room temperature - Cut into skin and fat of the pork belly - cut diagonal lines that cross each other.
  4. Season meat all over with salt, pepper and garlic powder. Rub seasoning into meat ensuring it covers meat completely.
  5. Place pork belly onto a wire rack on a baking sheet pan.
  6. Cook in preheated 425 degree Fahrenheit oven on the middle rack of oven.
  7. Cook for 40-45 minutes (checking the internal temperature - ensuring meat has cooked to 160 degrees Fahrenheit)
  8. Once finished cooking, allow meat to rest for 10 minutes before slicing and serving.
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