Lechon Belly (Filipino Roasted Pork Belly / Cebuchon)

Ingredients

• 30 ml (2 tbsp)white granulated sugar
• 2 stalkslemongrass, cut into 7.5 cm sections and sliced down the middle
• 10 clovesgarlic, smashed
• 15 ml (1 tbsp)black peppercorns
• 1star anise
• ½ mediumwhite onion, thinly sliced
• 2bay leaves
• 45 ml (3 tbsp)salt
• 1.66 litres (56 fl oz)filtered water
• 59 ml (2 fl oz)white vinegar
• 1.81 kg (4 lb)pork belly, with skin intact
• 30 ml (2 tbsp)salt
• 3.75 ml (¾ tsp)ground black pepper
• 20 clovesgarlic, thinly sliced
• 4bay leaves
• ¼ mediumwhite onion, thinly sliced
• 6 stalksspring onions, roots trimmed off
• 2 stalkslemongrass, halved and cut to fit the width of the pork belly
• 30 ml (1 fl oz)milk, for basting

Instructions

1. 1

   Make the brine

   Put all the brine ingredients except the vinegar and pork in a large stockpot and stir. Bring to the boil and cook for 10 minutes.

2. 2

   Cool the brine

   Take the pot off the heat and leave the mixture to cool to room temperature. Stir in the vinegar once it has cooled.

3. 3

   Score the pork

   Set the pork skin-side down. Score the meat diagonally, about halfway through or 1.3 cm deep, leaving one space between each cut. Turn the belly 180 degrees and score again to create a diamond pattern.

4. 4

   Brine the pork

   Place the pork and brine in a container, ensuring the meat is fully covered. Cover with a lid or cling film and refrigerate for at least 4 hours or overnight.

5. 5

   Dry and season

   After brining, transfer the pork to a rack-lined baking tray and pat it dry with kitchen paper. Season generously with salt, then sprinkle over the pepper.

6. 6

   Add the filling

   Tuck the garlic slices between the folds, then layer on the onion and bay leaves. Place the spring onions and lemongrass strips on top.

7. 7

   Position the twine

   Cut 4–6 lengths of twine, each 7.5–10 cm longer than the width of the pork belly as you will roll it. Wiggle each strand underneath the pork, spacing them evenly and placing them about 2.5 cm from the edges.

8. 8

   Insert the rod

   Place the rotisserie rod between the twine strands, aiming to position it as evenly as possible.

9. 9

   Roll and tie

   Roll the pork tightly so that its ends touch or nearly touch. Wrap and firmly tie each strand of twine around the roll. If your rotisserie has clamps, secure one at either end.

10. 10

    Start the rotisserie

    Place the belly on the grill, switch on the rotisserie and set a drip tray underneath to catch the fat. Baste the pork with milk.

11. 11

    Cook slowly

    Grill at 82°C (180°F) for 2–3 hours. Use a thermometer to check the grill, as its temperature may differ; the original method maintained this heat with one burner on its lowest setting. Check the meat and grill temperature, and baste with milk every 30 minutes.

12. 12

    Crisp the skin

    When the meat reaches about 52–54°C (125–130°F) internally, raise the grill to about 177–191°C (350–375°F) and cook for another 45 minutes. Baste every 15 minutes and monitor the grill temperature. The pork is ready when the skin is crisp and the meat reaches at least 63°C (145°F); stay by the grill, especially near the end, so the belly does not burn.

13. 13

    Rest and serve

    Leave the pork to cool for 5–10 minutes, then remove it from the rotisserie rod. Slice the roll, chop the slices and serve.

What is lechon belly?

Lechon is a Filipino tradition of roasting pork, often associated with a whole pig cooked for a gathering. This version, called lechon belly or Cebuchon, rolls seasoned pork belly around aromatics and cooks it on a rotisserie.

The method combines a flavourful brine with a slow roast and a hotter finish. That gives the inside time to cook before the skin is crisped.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1225 calories, 23g protein, 12g carbs, 121g fat.

Most of the energy and fat in this serving come from the pork belly, which also supplies the protein. The small amount of sugar and the onions and aromatics contribute some carbohydrate. Pair a portion with vegetables and rice, adjusting the rice to suit the rest of the meal.

The brine sets the flavour

Aromatics first: lemongrass, garlic, peppercorns, star anise, onion and bay leaves infuse the water as it boils. Cool the brine fully before adding vinegar and the pork.

Full coverage: keep the belly submerged during its refrigerated brine. The recipe allows at least 4 hours or an overnight rest.

Score and fill carefully

Diamond scoring: cut into the meat side, not through the skin, to make a crosshatch pattern. Aim for about halfway through or 1.3 cm deep, as directed in the method.

Even filling: spread the garlic, onion, bay leaves, spring onions and lemongrass across the belly. Keeping the filling distributed helps the roll come together evenly.

Tie a secure roll

Twine placement: measure each strand against the width of the belly in the direction it will be rolled, then space 4–6 strands underneath. The method places them roughly 2.5 cm from the edges.

Firm shape: roll tightly, tie each strand firmly and use the rotisserie clamps if supplied. A well-secured roll is easier to turn evenly on the rod.

Use two cooking temperatures

Slow stage: cook at 82°C (180°F) for 2–3 hours, checking the grill with a thermometer and basting every 30 minutes. Grill temperatures can vary, so use the thermometer rather than relying on the burner setting.

Crisping stage: once the centre reaches about 52–54°C (125–130°F), raise the heat to 177–191°C (350–375°F) for another 45 minutes. Baste every 15 minutes and watch closely as the skin crisps.

Check doneness and texture

Meat temperature: use a thermometer to check that the centre reaches at least 63°C (145°F), as specified in the method. Avoid judging doneness by cooking time alone.

Skin cue: the outside should be crisp before you take the roll off the grill. Keep an eye on it during the hotter final stage, when it can brown quickly.

Give it a short rest

Resting for 5–10 minutes after cooking gives the roll time to settle before you remove it from the rod and cut it. Slice the roll, then chop the slices as the recipe directs.

Serve it with rice and a fresh, crisp side such as a simple salad or vegetables to balance the rich pork.

Recipe notes & tips

• Cool the brine fully before adding the vinegar and pork.
• Make sure the pork stays submerged throughout brining.
• Pat the belly dry after brining so the seasoning adheres well.
• Measure the twine across the roll direction, not along the length of the belly.
• Use a thermometer to check both the grill and the pork.
• Stay by the grill during the high-heat stage to prevent the skin from burning.

Variations

• Extra aromatics: add more lemongrass or garlic to the filling while keeping the roll secure.
• Peppery filling: increase the black pepper in the seasoning for a more pronounced bite.
• Citrus side: serve with a squeeze of citrus at the table for a bright contrast.
• Rice plate: serve sliced lechon belly with steamed rice and vegetables for a more complete meal.

Common mistakes to avoid

• Adding vinegar to hot brine: let the brine cool to room temperature first.
• Scoring through the skin: keep the diamond cuts on the meat side of the belly.
• Loose twine: tie each strand firmly so the roll holds its shape on the rotisserie.
• Skipping temperature checks: use a thermometer because grill heat can vary.
• Walking away during crisping: keep watch during the hotter final stage to avoid burning the skin.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until steaming hot; an oven or air fryer can help bring back some crispness to the skin.

Frequently asked questions