The crunchiest Lechon

It’s summer, and there is not much better than cooking Lechon. Lechon is the tastiest piece of pork you’ve ever had.
Lechon is basically the Philipin version of the Italian porchetta. Traditionally it’s made with a whole pig, but I am making a smaller version you can do at home.

Prep Time 2 hrs
Cook Time 4 hrs
Resting time 15 mins
Course Main Course
Cuisine Philipinos
Servings 4 people
Calories 12 kcal


  • 2 kg skin-on pork belly
  • 1 kg coarse sea salt
  • 2 tbsp salt and pepper to taste
  • 6 cloves garlic
  • 1 piece thumb-sized ginger
  • 3 pieces spring onion
  • 3 pieces twigs of lemongrass
  • 1/2 piece red onion


  • Take a non-ferro tray and fill it with the sea salt. Put the pork belly skin down on the salt. Let this sit for one or two days in the fridge.
  • After you take it out of the fridge, you brush off the salt with some paper towel.
  • Place the pork belly skin down on your work surface and sprinkle some salt and pepper on the meat.
  • Crush the cloves of garlic and cut the ginger fine. Break the twigs of lemongrass to release the flavours and slice the onion into rings.
  • Put all of this with the spring onions in a line in the middle of the pork belly and then fold the meat and tie it up with some butchers twine.
  • Fire up your grill with an indirect heat of about 200°C (392F). Place the pork belly with the flat side down on the grates at the cooler side. Then close the lid.
  • After 2 hours, you turn the Lechon 180°, so the meat cooks evenly. Then close the lid for another couple of hours.
  • When the skin has dried out completely, the Lechon is done. Take it out off the grill and let it cool for 15 minutes before carving it in slices.



Calories: 12kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 96896mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 8IUVitamin C: 3mgCalcium: 72mgIron: 1mg
Keyword Pork, Pork belly
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