Pan-Roasted Lechon (Filipino Pork Belly)
Crispy-skinned pork belly seasoned with garlic, pepper, and salt, then roasted until the skin crackles and meat is tender. A simplified stovetop-to-oven version of the classic Filipino celebration dish.
- Total time
- 75 min
- Servings
- 4
- Calories
- 680
- Protein
- 42g
Ingredients
- 2.5 pounds pork belly, skin scored in crosshatch pattern
- 8 whole garlic cloves, smashed
- 1.5 tablespoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup water
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the pork belly skin completely dry with paper towels, rubbing firmly to remove all surface moisture so the skin will crisp.
- 3
Rub the salt, black pepper, and smashed garlic cloves all over the meat side (not the skin side) of the pork belly.
- 4
Pour 2 tablespoons olive oil into a 12-inch cast iron skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Place the pork belly skin-side down in the hot skillet and press it gently with a spatula to keep it in contact with the pan.
- 6
Let the skin sear without moving for 4 minutes until the skin turns light golden brown and begins to look crispy at the edges.
- 7
Flip the pork belly so the skin side is facing up, then immediately pour 0.5 cup water into the skillet around (not over) the meat.
- 8
Slide the skillet into the preheated 350°F oven and roast, uncovered, for 45 minutes until the skin is deeply golden brown and crispy and the meat is fork-tender.
- 9
Remove the skillet from the oven and let the pork belly rest in the pan for 5 minutes before slicing so juices redistribute.
- 10
Slice the pork belly into 0.5-inch-thick slices, cutting straight down perpendicular to the skin, then arrange on a serving plate.
Tools you’ll need
- 12-inch cast iron skillet or heavy oven-safe skillet
- paper towels
- knife and cutting board
- spatula
- measuring cups and spoons
- meat thermometer (optional, for doneness confirmation)
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