25-Min Crispy Pork Belly Lechon
Whole roasted pig is a party, but crispy pork belly hits the same lechon vibe in 20 minutes. High-heat skin-crisping meets tender meat — serve with liver sauce for the full Filipino experience.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lbs pork belly, skin-on
- 2 tsp salt
- 1 tsp black pepper
- 6 count garlic cloves, minced
- ½ cup soy sauce
- 3 tbsp liver pâté or chicken liver paste
- 2 tbsp white vinegar
- ½ count onion, minced
Instructions
- 1
Pat pork belly skin completely dry with paper towels. Score the skin in a crosshatch pattern, about 1/4-inch deep.
- 2
Season all sides generously with salt and black pepper. Heat a large skillet over medium-high heat, 2 minutes.
- 3
Place pork skin-side down in the hot skillet. Don't move it — let skin blister and crisp, 8–10 minutes.
- 4
Flip pork meat-side down. Add minced garlic and onion around it, cook 4 minutes until fragrant.
- 5
Whisk soy sauce, liver pâté, and vinegar together, then pour into the pan. Tilt and baste the pork skin for 2 minutes.
- 6
Slice pork into serving pieces. Drizzle with pan sauce and serve hot.
Tools you’ll need
- large skillet (12-inch minimum)
- paper towels
- sharp knife
- whisk
- tongs
- cutting board
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