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Lechon Belly Recipe for Chistmas!

Lechon Belly Recipe for Chistmas!


-1kg Pork Belly
-Coco Aminos

For the Brine/Marinade
-Rock Salt
-2 Laurel Leaves
-1tsp Peppercorn
-Crushed Garlic
-1 whole Onion chopped
-1 Stalk Lemon Grass

For the Seasoning
-1/2 cup Butter
-Minced Garlic
-1/4 cup Fish Sauce
-2 Stalks Lemon Grass
-Onion or Onion Leeks


-Preheat oven to 175c (I usually preheat my oven for 10 minutes).
-Lay the pork belly with it's skin is facing down.
-Rub the Butter, salt and pepper on the meat part.
-Add the onion and garlic.
-Pour the fish sauce on the meat.
-Put the stalk lemon grass in the middle of the meat.
-Wrap the meat around the stalk and tie it together with the kitchen twine.
-Put some coco aminos at the skin part and let it marinate for 15 minutes.
-Put the brine mixture into the baking tray and place it into the bottom layer of the oven.
-After marinating for 15 minutes, put the lechon belly into the top layer of the oven and bake it for 1 hour.
-We have 4 phases of baking the lecon belly, each has 1 hour interval (Change the temp every hour).
-1st phase 175c.
-2nd phase 195c.
-3rd phase 205c.
-4th phase 215c.
-Remove the lechon belly from the oven.
-Let it cool down, share and enjoy!