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Lechon Belly (Filipino Roasted Pork Belly / Cebuchon)

Name: Lechon Belly (Filipino Roasted Pork Belly / Cebuchon)
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8
Ingredients: Brine:; 2 tbsp white granulated sugar; 2 stalks lemongrass cut into 3 inch sections and sliced in the middle; 10 cloves garlic smashed; 1 tbsp black peppercorn; 1 star anise; ½ medium white onion sliced thinly; 2 bay leaves; 3 tbsp salt; 56 fl oz filtered water; 2 fl oz white vinegar; 4 lb (1.8 kg) pork belly with skin intact; Stuffing:; 2 tbsp salt; ¾ tsp (1.5 g) black pepper ground; 20 cloves garlic sliced thinly; 4 bay leaves; ¼ medium white onion sliced thinly; 6 stalks green onions with roots cut off; 2 stalks lemongrass cut in half and cut to fit the width of the pork belly; 1 fl oz milk for basting

Prep 15m

Cook 4h

Total 4h 15m

This Filipino roasted pork belly, also known as Lechon Belly or Cebuchon, is a flavorful and tender dish that will impress your guests. With a brine of lemongrass, garlic, and spices, and a stuffing of garlic, onions, and lemongrass, this dish is sure to be a crowd-pleaser.