Sheet Pan Lechon Belly
Crispy-skinned pork belly roasted until the skin crackles and the meat is fall-apart tender, finished with a tangy vinegar dipping sauce. A Filipino classic made simple on one sheet pan.
- Total time
- 75 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 lb pork belly, skin-on
- 1.5 tbsp salt
- 1 tsp black pepper
- 6 clove garlic cloves, minced
- ½ cup white vinegar
- ¼ cup water
Instructions
- 1
Set the oven to 325°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Remove the pork belly from its packaging and pat it completely dry with paper towels—this helps the skin crisp up as it roasts.
- 3
Using a sharp knife, score the skin in a cross-hatch pattern by making shallow cuts (just into the fat, not through the meat) roughly 1/2 inch apart in both directions, like a grid.
- 4
Sprinkle 1.5 tablespoons of salt and 1 teaspoon of black pepper evenly over the entire surface of the pork, rubbing it into the scoring and all sides.
- 5
Place the pork belly skin-side up on a sheet pan lined with foil, leaving at least 2 inches of space on all sides for air to circulate.
- 6
Slide the sheet pan into the 325°F oven and roast for 60 minutes until the internal temperature at the thickest part reaches 190°F when measured with a meat thermometer.
- 7
Increase the oven temperature to 450°F and return the pan to the oven for 8 to 12 minutes until the skin is deep golden brown and crispy, with some bubbling visible.
- 8
Remove the pan from the oven and let the pork rest on the sheet pan for 10 minutes before cutting—this lets the juices settle so the meat stays moist.
- 9
While the pork rests, stir together 0.5 cup of white vinegar, 0.25 cup of water, and 6 minced garlic cloves in a small bowl until combined.
- 10
Cut the pork into 2-inch squares, cutting through the crispy skin and meat together, working from one long edge to the other as if slicing bread.
- 11
Arrange the pork pieces on a serving platter with the crispy skin facing up, and place the vinegar-garlic sauce in a small bowl alongside for dipping.
Tools you’ll need
- oven
- sheet pan
- aluminum foil
- paper towels
- sharp knife
- meat thermometer
- small bowl
- serving platter
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