Lechon Porchetta


3-4 lb whole pork belly, skin intact
6 cloves garlic, minced
1/2 medium red onion, minced
1 stalk lemon grass, halved
3 scallions
1 1/2 tbs kosher salt
1 tsp black pepper
2 tsp vinegar
1 tbs soy sauce
1 tbs coconut oil
1-1 banana leaves, for roasting pan
1 cup water or chicken stock
  • Remove pork belly from refrigerator 2 hours before cooking. Pat dry with paper towel.
  • In a food processor, combine garlic, red onion, and vinegar until a smooth paste has formed.
  • Preheat oven to 400 degrees, then season the meat side of the pork belly with salt, black pepper and paste.
  • Place the lemon grass stalk and scallions in the center of the pork belly.
  • Roll the pork with the skin side ¬†on top and use kitchen string to tie the roll at 2 inch intervals, then rub the skin with soy sauce.
  • Line a roasting pan with banana leaves and pour 1 cup of water or stock over the leaves.
  • Place the pork roll in the pan, cover loosely with foil and roast for 1 1/2 hours.
  • Remove foil and brush the skin with coconut oil, place back in the oven and cook for about 1 to 1 1/2 hours or until the skin is very crispy.
  • Remove from oven and let rest for 10-15 minutes before slicing.




15 min


2 hr 30 min


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