Filipino
Lechon Liempo
This small-format Filipino lechon uses skin-on pork belly rolled with lemongrass, garlic, onions, and bay, then roasted until the meat is juicy and the skin crackles. It is served simply with a sharp vinegar sawsawan to cut through the richness.
Ingredients
- Skin-on pork belly slab700g
- Kosher salt or rock salt2 tsp
- Freshly ground black pepper1 tsp
- Lemongrass stalks, bruised2
- Garlic cloves, crushed6
- Small red onion, sliced1
- Spring onions2 stalks
- Bay leaves2
- Coconut water1/2 cup
- Neutral oil1 tbsp
- Cane vinegar1/3 cup
- Small garlic clove, minced1
- Bird's eye chili, sliced1
- Fish sauce1 tsp
Method
- Pat the pork belly very dry, then prick the skin all over with a skewer without piercing deeply into the meat.
- Place the pork skin-side down and lightly score only the flesh side in a crosshatch pattern.
- Rub the flesh with 1 1/2 teaspoons salt and the black pepper, keeping the skin as dry as possible.
- Lay the lemongrass, crushed garlic, sliced onion, spring onions, and bay leaves down the center of the meat.
- Roll the pork tightly into a log with the skin outside, then tie securely with kitchen twine at 2 cm intervals.
- Rub the skin with the remaining 1/2 teaspoon salt, set the pork uncovered on a rack, and refrigerate overnight to dry the skin.
- Remove the pork from the refrigerator 45 minutes before cooking and pat the skin dry again.
- Prepare a charcoal grill for indirect cooking with a drip pan in the center, aiming for medium heat, about 160 to 175°C.
- Skewer the pork on a rotisserie if available, or place it on the grill rack over the drip pan, away from direct coals.
- Roast the pork, turning every 15 minutes if not using a rotisserie, until the meat is tender and the center reaches about 75°C, about 1 hour 45 minutes to 2 hours.
- Mix the coconut water and oil, then lightly brush the skin during the last 30 minutes of roasting.
- Move the pork closer to hotter coals and turn frequently until the skin blisters, browns, and becomes crisp, 10 to 15 minutes.
- Rest the lechon for 15 minutes before removing the twine and chopping into thick pieces.
- Stir together the cane vinegar, minced garlic, chili, and fish sauce to make the sawsawan.
- Serve the chopped lechon while the skin is crisp, with the vinegar sawsawan on the side.
Common questions
Can I substitute the pork belly or seasonings in lechon liempo?
Pork belly is best for the skin-to-fat balance. If needed, pork shoulder won’t roll the same. Use sea salt instead of kosher if measuring by weight. Lemongrass, garlic, onion, and bay leaves are the key aromatics.
How long should I marinate and dry the pork before grilling?
Season the pork, roll it, then refrigerate uncovered overnight for the skin to dry well. For best crackling, keep it chilled at least 8–12 hours. Bring it out 45 minutes before cooking and pat the skin dry again.
What are the most common mistakes when making lechon liempo?
The biggest mistakes are piercing too deeply, leaving the skin wet, and cooking over direct high heat. Also avoid under-twining the roll. Keep the skin dry, the stuffing tight, and the grill at steady indirect medium heat.
How do I store and reheat leftover lechon liempo?
Cool completely, then refrigerate airtight for up to 3 days. Reheat in a hot oven or air fryer to re-crisp the skin, not the microwave. If freezing, wrap tightly and thaw overnight in the fridge before reheating.
What should I serve with lechon liempo?
Serve with a dipping sauce of cane vinegar, minced garlic, bird’s eye chili, and a little fish sauce. It also pairs well with steamed rice, atchara, and grilled vegetables. Slice after resting so the juices stay in.