Boneless Lechon Belly




  • 2 kilos of pork belly slab – with the ribs removed (you can ask your butcher or meat vendor for a special cut of this)
  • 2 tablespoons of rock salt
  • 2 tablespoons of black pepper
  • 2 garlic bulbs – each clove peeled and crushed
  • 10 green chilis/siling haba – sliced
  • 10 sprigs of spring onions/sibuyas dahon
  • 5 sprigs of lemongrass/tanglad

Cooking string/butchers twine – you can also use cotton twine for this (make sure to soak it in water before using it)

1. Pat dry the pork belly slab on both sides, then lightly slice the meat portion (not the skin part) horizontally and vertically to create a crisscross pattern (make sure not to cut through the pork skin as you do this). The reason why we are lightly slicing the meat is for the herbs and flavors to thoroughly seep in the meat as it cooks.

2. Mix the salt and pepper in a bowl, then rub the mixture to the sliced parts of the meat. Set aside and let it dry marinate for 15 to 30 minutes.

3. Prep your oven to high temperature around 240’C.

4. Now layer the sliced green chilis/siling haba and cloves of garlic as you evenly distribute it on the meat. Then place the lemongrass/tanglad and spring onions/sibuyas dahon on the bottom part of the meat.


5. Then carefully and tightly role the pork slab. Now tightly tie the meat in each section using the string. You can ask someone to help you do the tying as you hold the pork meat together. Make sure it forms an even roll.


6. Once done, place it on the oven and let it cook for 45 minutes to an hour. Or until you have reached a golden brown color on the skin. Another way to test it is to tap the skin, once you get a crisp texture, then that means it’s already cooked.

7. Remove from the oven and serve it as a whole or in slices.