The crunchiest Lechon

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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.



  • 2 kilo of skin-on pork belly
  • 1 kilo of coarse sea salt
  • Salt and pepper
  • 6 cloves of garlic
  • a thumb-sized piece of ginger
  • 3 spring onions
  • 3 twigs of lemongrass
  • 1/2 red onion

How to

  1. 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.
  2. After you take it out of the fridge, you brush off the salt with some paper towel.
  3. Place the pork belly skin down on your work surface and sprinkle some salt and pepper on the meat.
  4. 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.
  5. 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.
  6. 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.
  7. After 2 hours, you turn the Lechon 180°, so the meat cooks evenly. Then close the lid for another couple of hours.
  8. 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.

Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.

BBQ gear used

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