Crispy Pork Belly Roll (Filipino Lechon Liempo)

1.5–2kg pork belly
2 stalks lemongrass (bashed)
1 red onion, chopped
2–3 spring onions, chopped
Kitchen string

The Marinade
3–4 garlic cloves, minced
1 tablespoon onion powder
1½ teaspoons salt
1 teaspoon black pepper
1 tablespoon rice vinegar
1 tablespoon vegetable oil

PREPARATION

1. Score the pork belly skin in even lines about 0.5–1cm apart, ensuring you cut through the fat but not into the meat, then lightly score the meat side to help absorb flavour.
2. Mix garlic, onion powder, salt, pepper, vinegar and oil into a paste, then rub thoroughly over the meat side, pressing into all the cuts.
3. Spread lemongrass, onion and spring onions across the meat, distributing evenly to create a fragrant filling.
4. Roll the pork belly tightly into a log and secure firmly with kitchen string, ensuring there are no air pockets.
5. Blanch the rolled pork in boiling water for 2–3 minutes to tighten the skin, then remove and allow to cool slightly.
6. Pat the skin dry and rub generously with salt, ensuring full coverage to help draw out moisture.

COOKING

1. Roast at 130°C for 2–3 hours until the meat is tender and cooked through.
2. Increase oven temperature to 230°C and roast for a further 20–30 minutes until the skin becomes golden and crispy.
3. Remove from the oven and allow to rest for several minutes before slicing.
4. Cut into thick slices and serve with dipping sauce if desired.

School of Wok Tips

• Score skin evenly for better crackling.
• Blanching tightens skin for crispier results.
• Salt draws out moisture for a crunchy finish.
• Rest before slicing to keep juices inside.

FAQs

Why blanch before roasting?
It tightens the skin and improves crispiness.

Can I skip rolling?
Yes, but rolling adds flavour and improves texture.

How do I get extra crispy skin?
Ensure the skin is very dry before the final high-heat roast.