If it’s a Pinoy party, the lechon (whole roasted pig) is always the star of the show. However, we have seen the rise in the popularity of the boneless lechon belly in recent years. And it’s for good reason. Wanna make this at home? Check out my easy boneless lechon belly recipe.
The Easy Boneless Lechon Belly Recipe
The boneless lechon belly has so many advantages.
- It is just the right size for your group. If you have a small family, you don’t need to order a whole roasted pig. You can just have the roll of belly and still get the lechon goodness that you love. Plus, it looks good on a platter in the middle of the table.
- No bones! As its name suggests, it is boneless so you get to eat everything–from the skin to the juicy meat. Except the stuffing of course.
- You can have different flavors — there’s original and the spicy. And you can get creative, too. You may flavor it with red chili pepper, chipotle, barbecue, and the like. It’s so versatile.
- Moreover, it comes out cheaper, too, than buying a whole lechon.
- You can make it at home anytime with this easy boneless lechon belly recipe!
Make it At Home Anytime
Do you know that it’s actually easy to make boneless lechon belly at home? Since it’s not a whole pig, you can make it in the convenience of your kitchen with a small oven.
Moreover, the ingredients are just simple. But I have to admit that it’s time consuming. So have to allot for four hours of preparation before your family meal. This is an easy boneless lechon belly recipe, but it takes time to cook.
Boneless Lechon Belly Recipe
- 1 kilo whole pork belly
- 1 Tbsp. rock salt
- 1 Tbsp. anise palay (anise seeds)
- 1 tsp. ground black pepper
- 4 lemongrass leaves
- 1 red onion, sliced
- 5 cloves garlic, crushed
- Milk for brushing (I used fresh milk)
- 1. Wash the pork with water and pat dry with a paper towel.
- 2. With a sharp ice pick, punch holes on the skin. The skin can be pretty tough so you have to apply force. This will allow the skin to “pop” and give it the chicharon feels when cooked.
- 3. Rub the rock salt on the skin and on the meat part. You may add a bit of salt than what I suggested but since we control our salt intake, 1 Tbsp is enough for 1 kilo.
- 4. Mix the anise palay and black pepper. Rub it well on the inside of the pork. Roll it over and set aside. Let the pork sit for at least 30 minutes so the flavors and aroma of the spices will be absorbed.
- 5. Heat the oven to 180°C.
- 6. Open up the pork again. Alternately arrange the folded lemongrass leaves, onion slices, and garlic cloves on the meat part.
- 7. Roll the pork again and tie securely with a string. Make sure that you tie it very tightly because cooking the pork will shrink its size and make it loose in the tie. You may need an assistant to do this so that somebody is holding the pork steady while you are tying it.
- 8. Wrap the pork in foil, close the sides, and pop the whole thing into the preheated oven. Bake for 2 whole hours.
- 9. Remove the pork from the oven and brush it all around with milk.
- 10. Return to the oven, uncovered, and bake for another 30-45 minutes, depending on how brown the skin is on all sides. You really have to check.
If you have a rotisserie oven, the pork will be baked evenly and you get crispy skin all around.However, with the rotisserie, you may need to increase the temperature a little and cook it longer.
In my case, i just turned the pork several times, baking about 15 minutes per side to achieve the crispy skin. I would look into the oven to see if it the skin is already popping on one side before I turn it again.
Your family will truly enjoy the boneless lechon belly. The meat becomes so tender and flavorful in the inside. And very juicy, too. But the skin is crisp as well as tastes so good.
You can prepare this for Noche Buena or Sunday lunches with the whole family. Just start early so that you can eat on time, as it takes too much time to cook.
If you don’t have the time, just know that there are Bacolod restaurants that accept orders for the boneless lechon belly.
Optional: Rub with chili powder and add chili in the stuffing to make a spicy lechon belly.
Lastly, you may want to serve it with some Mang Tomas lechon sauce. We did and it’s perfect. You might also want the spicy vinegar with soy sauce and chopped garlic dipping sauce.
But even if you don’t have sauce, the meat is already very flavorful and aromatic.
If you have questions feel free leave a comment below. If you made this recipe, please let me know how it turned out for you. 🙂
Other recipes you might want to try:
- Chinese Birthday Misua Recipe
- Mildly Spicy Crab Maritess Recipe
- Baked 40-Clove Garlic Chicken Recipe
- Crab Fat Recipes
- Creamy Peach Mango Ice Box Cake Recipe with Broas
- Shrimp Etouffee Recipe