{"id":6984,"date":"2018-12-19T21:53:14","date_gmt":"2018-12-20T05:53:14","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=6984"},"modified":"2021-11-01T00:46:07","modified_gmt":"2021-11-01T07:46:07","slug":"pork-belly-lechon-roll","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/pork-belly-lechon-roll\/","title":{"rendered":"Pork Belly Lechon Roll"},"content":{"rendered":"\n

Pork Belly Lechon Roll is slow-roasted in the oven for super crispy skin and super moist meat. There is no need to order a whole pig; this Filipino-style porchetta is easy to make and sure to be the star of any party!<\/em><\/p>\n\n\n\n

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Pork Belly Lechon Roll<\/figcaption><\/figure>\n\n\n\n\n\n

This pork belly lechon roll was first published on the blog in 2014, but since the biggest holidays of the year are at our doorstep, and this pork delicacy is a mainstay in Filipino's parties and celebrations, I am revamping my liempo version with brand new photos to give you a more accessible and economical option to serving a whole spit-roasted pig.<\/p>\n\n\n\n

Oven-roasting<\/a> has been my favorite way to cook lechon kawali ever since I learned the method by accident years ago. It's a technique I also use on crispy pork shoulder<\/a> and always had great results.<\/p>\n\n\n

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However, it never occurred to me that I could mimic the taste and appearance of a roast pig by stuffing the pork belly with lemongrass and rolling it into a log until I attended a family event in Northern California.<\/p>\n\n\n\n

It was baptismal of this little cutie above, my brother's youngest boy, and a whole Lechon was the centerpiece of their party menu. Since they had a wide variety of food, it was mostly untouched.<\/p>\n\n\n\n

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I kept staring at the leftover carcass and thinking to myself how a lechon sa hurno<\/a> would have cost way less than the $300 they paid for the suckling pig and would have had a lot more edible meat. It won't be as impressive on the buffet table, but turning the belly into porchetta would be fancy enough for company.<\/p>\n\n\n\n

I left the party with a roasted liempo roll idea brewing in my head and feeling mighty proud of myself for coming up with an original recipe, only to have my vanity squashed fast. Quick research online, and I realized lechon pork belly had been a THING long before I even thought of it!<\/p>\n\n\n\n

\"liempo<\/figure>\n\n\n\n

This oven-roasted pork belly I made last weekend was massive, but lucky it even made it through the short photo shoot because I couldn't stop digging in between shots. Those crispy yet juicy pork morsels were begging to be dipped in liver sauce<\/a>!<\/p>\n\n\n\n

Like I said before, I'm not sure what culinary magic happens during the low and slow roasting, but this method turns the liempo into the moistest meat and crispiest crackling you'll ever have. A must on Noche Buena!<\/p>\n\n\n\n

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Tools you will need<\/h2>\n\n\n\n