How To Cook Crispy Pork Belly Roast | Filipino Recipe

How would you like to prepare a crispy, crunchy, roasted pork belly for your family? That would be divine! And it’s very doable. …And oh! so worth the try!

Hubby and I used to go to Baliwag Lechon (Manok/Liempo) for our fix of some tasty, juicy pork liempo, especially when we just want to eat at home and watch good TV. This was years and years ago back in the Philippines. Recently, we tried to recreate Baliway Lechon-style with pork belly just because. We used lemongrass and bay leaf to give our pork belly the aroma and flavor that we want in our pork. More so, we cooked Crispy Pork Belly Roast in such a way that we’d be crunching on the skin like that of a lechon’s so we get the best of all the worlds.

I am not so good in plating, obviously. But here’s what we made. When the food’s beckoning to you like “crazy eat me up now!!”, you just have to take a shot of what on the plate so you could munch on the the quickest. Well, that’s what happened here. I hope you appreciate that moist tender meat on that crunchy skin from my phone camera’s point of view.

Going back to the recipe, this crispy pork belly roast is very easy to do. It does take some time to cook in the oven. The good news is that the directions on how to do it and the ingredients needed to make it are all so simple. If you’re up to it, gear up your oven and let’s make some crispy roast.

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Crispy Pork Belly Roast recipe

Jaime Inez

A crispy pork belly is a mouthwatering addition to any meal. This roast is perfect for a barbecue or a family dinner. The recipe below is adapted from a Thai dish, Crispy Pork Belly Roast. The key to this delicious roast is to make it as thin as possible. This means reducing the amount of fat and skin. While the end result will be succulent and juicy, this roast is not for the faint of heart.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Filipino

Servings 4 servings

Calories 425 kcal

Ingredients

  

• 1 kh Pork belly (about 45mins additional cooking for every kilo)
• 8 cloves Garlic crushed
• 1 tbsp Raw sugar
• 1 tbsp Paprika powder
• 1 tbsp Garlic powder
• 1 tbsp Cracked pepper
• 1 tbsp Salt
• 2 stalks Lemongrass
• 46 pieces Bay leaf
• ½ 1 cup Salt enough to cover the skin of the pork belly
• Water

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Instructions

 

• Pre heat oven at 180-185 c (depending on the oven).
• Prepare the rub. Mix the sugar, paprika, garlic powder, pepper and salt in a dry bowl. Set aside.
• Place some water on the oven pan and put it on the bottom part of the oven. The pork should be roasted above the tray with water.
• Dry the pork with paper towel.
• With a help of a skewer, insert the lemon grass stalks in the body of the meat. See how we did it in the photo below.
  
• Insert the crushed garlic and bay leaves. Make sure that you make it deep enough so that the garlic will not be pushed out while the pork is cooking.
• Massage the pork belly with the rub prepared in Step 2.
  
• Layer the skin of the pork with salt. Make sure it is evenly placed.
• Place the pork belly on the wire rack and put on the middle rack of the oven.
• Place the remaining lemongrass stalks, if any, on the tray with water.
• Wait for 1 hour. The salt will form into a crust. Once crusted, remove the salt and turn up the oven to 240-245C. Also, check if you need to add water in the pan.
  
• Roast the pork for another 35-40 mins until the crackling is formed.
• Remove the pork and sit for 5 mins.
• Cut into desired size and serve.
  

Video

Notes

 I hope you enjoy this one. Remember me when you cook!!

 

Keyword pork belly

Tips and Tricks

Cooking Tips for Perfect Crackling

Getting the skin ultra crispy and crackly is the key to great pork belly. Here are my top tips:

• Score deep – Use a very sharp knife to slice deep cuts into the skin and fat. This helps render fat and moisture.
• Dry thoroughly – Pat pork belly with paper towels to remove any excess moisture before cooking.
• Use a rack – Elevate pork belly on a rack over a roasting pan. This allows air flow and crisping.
• Start low – Cooking at a lower temp first renders fat and makes skin crispy.
• Finish high – Cranking up the heat at the end makes the skin bubble up crispy.
• Watch closely – Keep an eye on it so the crackling doesn’t burn.

Frequently Asked Questions

How long does it take to roast? For a 3 pound pork belly, it takes about 2 hours at 300F skin-side down, then 40 minutes at 450F skin-side up.

What if my pork belly is thicker? Thicker cuts may need longer cooking time. Check for doneness and crispiness before removing from oven.

Can I prepare it in advance? Yes, you can roast the pork belly up to 3 days before and reheat by crisping up the skin in a hot oven or pan.

What sides go well with pork belly? I love serving it with roasted veggies, mashed potatoes, or something green like brussels sprouts to balance the richness.

Can I use apple juice to help crisp the skin? Yes, brushing with apple juice instead of oil helps with browning. The natural sugars will caramelize.

Serving Suggestions

Pork belly is quite rich, so I like to balance it out with bright, fresh sides. Here are some of my favorite pairings:

• Braised red cabbage – The sweet-tart flavor cuts through the fatty pork.
• Roasted root veggies – Potatoes, parsnips, carrots – great for soaking up the juices.
• Wilted spinach – Quick-cooked spinach with garlic provides a nice green contrast.
• Sautéed apples – Sliced apples browned in butter or pork fat are a classic.
• Slaw – Crunchy cabbage slaw with vinaigrette cuts the richness.
• Polenta – Creamy, cheesy polenta is a refined take on cornmeal mush.

However you serve it up, crispy pork belly roast is guaranteed to be a big hit at your dinner table! Let me know if you give this recipe a try. Enjoy!