Lechon Belly Recipe

This iconic dish is a celebration of Cebu’s rich culinary heritage, where succulent pork belly is marinated in a blend of local spices, roasted to perfection, and served with a crispy, crackling skin. Originating from the heart of Filipino culture, Cebu Lechon Belly encapsulates the essence of festive feasts and cherished traditions. Join us as we guide you through crafting this delightful masterpiece, inviting you to savor the authentic taste of Cebu’s beloved culinary treasures.


For the marinade:
  • 3-4 pounds pork belly, skin-on
  • 1 head garlic, minced
  • 3 stalks lemongrass, chopped
  • 3-4 pieces bay leaves
  • 1 tablespoon peppercorns
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons vinegar
For the basting sauce:
  • 1/2 cup coconut milk
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 3 cloves garlic, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. In a bowl, combine all the marinade ingredients.
  2. Score the pork belly skin with a sharp knife. This helps in achieving crispy skin.
  3. Rub the marinade mixture all over the pork belly, ensuring it penetrates the slits on the skin.
  4. Place the marinated pork belly in a large resealable bag or a covered container, and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to infuse.
  5. Preheat your oven to 325°F (163°C).
  6. Remove the pork belly from the marinade and let it come to room temperature.
  7. Secure the pork belly with kitchen twine, ensuring it keeps its shape during roasting.
  8. In a separate bowl, mix together all the basting sauce ingredients.
  9. Place the pork belly on a wire rack in a roasting pan, skin side up. Pour water into the pan to create steam during cooking.
  10. Roast the pork belly in the preheated oven for about 2.5 to 3 hours, basting it with the prepared sauce every 20-30 minutes.
  11. Increase the oven temperature to 450°F (232°C) for the last 30 minutes of cooking to crisp up the skin.
  12. Once the skin is golden and crispy, remove the Cebu Lechon Belly from the oven.
  13. Allow it to rest for a few minutes before slicing and serving.

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