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Lechon Belly (Boneless Lechon)

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This lechon belly recipe is an oven roasted pork belly rolled and stuffed with herbs and spices. This is sometimes known as Cebuchon because as far as I know this dish is popular in Cebu city. Unlike the tradition cooking of lechon belly, which is using a bed of charcoal, roasting it in an oven would make the cooking easier and simpler. But, if you want it to taste like the original boneless lechon Cebu, I would prefer roasting is on a rotating charcoal spit rotisserie if you have one. But I think using the oven rotisserie can be used so the cooking process will be easier. You don’t need to turn the pork belly on the rack. It will also cook the skin evenly and prevent burning it on one side.

Lechon Belly: A Taste of Cebu at Home

When I was a child, lechon was the ultimate star of every Filipino gathering. The mere sight of a golden-brown roasted pig gracing the table sent the entire family into festive glee. But preparing an entire lechon is a labor of love, requiring hours of preparation and careful cooking. Enter lechon belly, the perfect alternative. This dish is all the flavor of traditional lechon, packed into a manageable, oven-roasted pork belly.

It was my Tita Vicky, who hails from Cebu, who first introduced me to this recipe. She called it Cebuchon, and for good reason—it’s a nod to Cebu’s famed lechon. She shared her secrets with me one summer, and every bite has felt like a love letter to Filipino heritage ever since.

The Magic of Brining: Why It Works on Lechon Belly

One of the key steps in cooking lechon belly is brining the pork. It might seem like an extra chore, but trust me, it’s worth it. I learned this trick from my cousin Jun, who trained as a chef in Manila. He explained that brining is more than just soaking meat in salted water; it’s about infusing every bite with flavor while keeping the meat tender and juicy.

In Cebu, they often add aromatics like lemongrass, leeks, and bay leaves to the brine. These ingredients don’t just make the kitchen smell heavenly; they also impart a depth of flavor that balances the richness of the pork belly. Letting the pork soak overnight ensures that every layer—from the crackling skin to the succulent meat—is seasoned to perfection.

Why Oven-Roasting is a Game-Changer

Traditionally, lechon is cooked over a charcoal spit, rotated meticulously for hours to achieve that signature crispy skin. While this method creates an undeniable smoky flavor, it’s not always practical, especially in a busy kitchen. This is where oven-roasting becomes a lifesaver.

Tita Vicky swears by using the oven’s rotisserie feature, but if that’s not an option, a simple roasting rack will do. Wrapping the pork belly in foil during the initial cooking stage ensures even cooking while protecting the skin from burning. Once the foil is removed, the oven’s dry heat works its magic, turning the skin into a crackling masterpiece. It’s a method that blends tradition with modern convenience, and honestly, the results are stunning.

The Secret to Crispy Lechon Skin

Every Filipino knows the hallmark of a great lechon is its crispy, crackling skin. I remember my brother Nico joking that if the skin doesn’t make that satisfying crunch when you bite into it, it’s just glorified roasted pork. He’s not wrong.

To achieve that coveted crackle, here’s a little trick: After brining, pat the pork belly dry and let it chill in the fridge for a few hours. This drying process helps the skin render properly during roasting, creating that crispy texture we all love. For extra measure, poke small holes into the skin with a paring knife and rub salt generously over the surface. The salt draws out moisture, ensuring the skin roasts to perfection.

Nostalgia Wrapped in Every Bite

Cooking lechon belly isn’t just about preparing a meal; it’s about creating a memory. I’ll never forget the first time I made this dish for my family. My nephew Paolo hovered around the kitchen, stealing little pieces of stuffing and asking when dinner would be ready. When the boneless lechon finally came out of the oven, its aroma filled the house, and we all gathered around the table like we always did back in Cebu.

There’s something almost poetic about slicing into that crispy skin and revealing the tender meat inside, fragrant with lemongrass and garlic. Each bite transports me to childhood summers spent in Cebu, where every meal felt like a celebration.

A Dish Rooted in History

Lechon, whether whole or in its belly form, is a dish that carries the weight of history. It’s believed that lechon was introduced to the Philippines by Spanish colonizers, who brought their love for roasting meats. Over time, Filipinos made it their own, incorporating native spices and cooking techniques. Today, Cebu is hailed as the lechon capital of the Philippines, a title it proudly wears thanks to its distinct style of roasting.

What makes lechon belly particularly special is its accessibility. It brings the essence of Cebu’s famous dish to home kitchens around the world. Whether roasted in an oven or over charcoal, this dish embodies the Filipino spirit of resourcefulness and creativity.

Bringing Lechon Belly to Your Table

Preparing lechon belly at home is easier than you might think, especially with a little patience and the right techniques. From the brining process that guarantees tender meat to the oven-roasting method that simplifies cooking, each step is designed to deliver maximum flavor with minimum fuss.

As the holidays draw near, consider bringing a taste of Cebu to your table. Whether you’re cooking for family or impressing friends, it is more than just a dish—it’s a tradition, a memory, and a celebration of Filipino culture.

When you finally sit down to enjoy it, don’t forget to pair it with steaming hot rice and perhaps a side of liver sauce or vinegar dip. After all, as my Tita Vicky says, a meal is only complete when shared with those you love.

 

Boneless Lechon Belly
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4.74 from 53 votes

How to Cook Lechon Belly (Boneless Lechon)

Lechon Belly is a savory, roasted pork belly dish, stuffed with aromatic herbs and spices, known for its tender, flavorful meat and irresistibly crispy skin.
Prep Time12 hours
Cook Time3 hours
Total Time15 hours
Course: Pork Recipe
Cuisine: Filipino
Keyword: boneless lechon, lechon belly, roasted pork belly
Servings: 6 servings
Calories: 564kcal
Author: Manny

Ingredients

  • 2 kilos whole pork belly slab remove the bones if any

For the marinade-brine:

  • 1 stalk of lemon grass chopped
  • 1 stalk leeks chopped
  • 2 pieces of laurel bay leaves
  • 1 Tbsp. ground black peppercorn
  • 5 cloves garlic crushed
  • 1/4 cup sugar
  • 1/4 cup rock salt
  • 5 cups of water

For the stuffings:

  • 1 stalk lemon grass
  • 1 stalk leeks
  • 1 pc onion chopped
  • 2 cloves garlic crushed

For the skin rub:

  • 1/4 cup rock salt for rubbing the skin

Instructions

How to Cook Lechon Belly:

  • Wash and clean the pork belly slab in running water. Drain.
  • In a medium size pot, prepare the brine by combining the water, lemon grass, leeks, bay leaves, pepper corns, garlic, sugar and salt.
  • Bring to a boil and simmer for about 5 minutes to release the aroma and flavor of the herbs and spices. Turn off heat and let it cool.
  • Put the pork belly slab and submerge in the flavored brine and place in a refrigerator. Let it soak overnight for best result.
  • After brining, wash the pork belly in running water and pat dry.
  • Place the pork belly in a flat surface and place in the center the stuffings: lemon grass, leeks, garlic and onion.
  • Roll the pork belly like a jelly roll and tie it with twine until it is secured and will not open up and spill the stuffing.
  • To make the lechon skin even more crispy and have a crackling skin, do this extra step: Poke a paring knife or fork on the skin. Rub salt all over the skin and meat then place the pork belly in a refrigerator to chill for few hours.
  • Place the pork belly in a roasting pan with a rack and cover with aluminum foil.
  • Place in a preheated oven 190°C and roast for 2 hours. Then after 2 hours, remove the foil, continue roasting for another hour until the skin is crispy. Serve hot.
  • In case the skin is not yet crackling crispy, extend the cooking time to 45 minutes to 1 hour and raise the temperature to 220°C.

Video

Notes

Cooking Tips:

Perfect the Brine for Extra Flavor

To achieve the most flavorful pork, brine the meat overnight. Use a mixture of water, salt, sugar, and aromatics like lemongrass, garlic, and bay leaves to infuse the pork belly with savory goodness. This step ensures the meat stays moist and absorbs deep layers of flavor during roasting.

Ensure Crispy Skin with Proper Preparation

For that signature crispy skin, pat the pork belly dry after brining and poke small holes in the skin using a fork. Rub salt generously on the surface to help draw out moisture, which leads to better crackling during roasting. Let the pork chill in the fridge for a few hours to further dry out the skin before cooking.

Control Heat for Even Cooking

Roast the pork belly wrapped in foil for the first two hours to cook the meat evenly without burning the skin. Afterward, remove the foil and increase the oven temperature to crisp up the skin for the final hour. This two-step process ensures tender meat inside and perfectly crispy skin outside.

 

Boneless Lechon Belly

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Reader Interactions

Comments

  1. Nice recipe of yours! This can help anyone who wants to make lechon belly at home. Thank you for sharing 😊

  2. Hello po okay lang po ba nauna ko na iroll bago ko Imarinate sa brine ?kasi natali ko na siya with stuffing parang kung tatagalin ko pa ulit .

    • Follow up po ginagamit ko po air fryer ngayon kso parang matigas masyado ung balat tsaka laman after maluto.ano po kaya ung mali?

      • Iba siguro ang air fryer di ko rin alam kung bakit ganun. Try nyo sa conventional oven baka mas ok dun.

  3. 5 stars
    I’m not exaggerating but this is the best lechon I’ve had in awhile. Hands down, incredible. Hindi din sya nakaka umay and it’s not oozing with oil!
    It was tasty but the skin wasn’t crispy, which isn’t a big factor for me.

    • HI Marvin, thanks for the kind and inspiring words! and about the pork belly skin, I think it will be solved by drying the skin with paper towels then rubbing it with salt.

  4. 5 stars
    Hi! I’m planning to make this for my family. Just needed some tips though for cooking it in an industrial gas oven without the rotisserie. Is there a way to evenly cook it still and also have all sides of the skin equally crispy? Thanks!

    • Hi Marti, hindi po dumidikit yung foil kasi hindi pa naman sya lutong luto. Parang steam bake lang muna kasi pag may aluminum foil. Aalisin din naman bago sya lutuin hanggang maging crispy yung balat.

  6. 5 stars
    hello po sir sarap ng recipe mo but question lang po what if lagyan ng 5 spices powder bago e role or sa pag brining maganda din kaya? at may nakikita din ako sa iba na ni lalagyan nila ng tubig na may mixture ng spices and herbs sa luob ng oven sa roasting time, para saan at magandan din kaya? salamat in advance

    • Hi Nimatsu, thanks for you comment. Yung nabanggit mo tungkol sa tubig sa roasting pan, siguro hindi na kailangan kasi babalutin mo naman ng aluminum foil yung pork sa first 2 hours. Tsaka parang magiging steaming at hindi roasting ang mangyayari. Yung iba kasi kaya nilalagyan ng tubig ay para gawing sauce yung drippings sa roasting pan para siguro hindi masunog yung drippings.

  8. 5 stars
    Hi, I will try this recipe sa thanksgiving, kaya lang ang oven na gamit ko walang roast. Bake and broil lang, ok lang ba sa broil? Kelangan din ba bawasan ang temperature at cooking time kapag sa broil? Thank you and God Bless!

    • Hi Rico, hindi ko sure kung kailangan bawasan ang cooking time kung broil pero makikita mo naman siguro kung luto na yung lechon belly kung malutong na balat nya. Basta wag lang ma overcook. Yung temperature naman pareho lang sa roast. Pagkakaiba lang siguro ng broil sa roast ay may apoy sa ilalim at ibabaw (sa loob) ng oven pag roast, sa broil sa ibabaw lang.

  9. 4 stars
    followed instructions and the taste is perfect
    ,very savory.however the skin did not look anywhere near your posted picture.
    it was crispy but tough.what did i do wrong?

    • Hi Ruby, maybe you need to cook it longer. Try cooking it in 180°F for 3 hours first. Then increase the heat to 375°F and cook it for another 2 hours.

  10. 5 stars
    Hello Kabayan Manny, Like the rest of my fellow kababayan it’s also my first doing this lechon belly. So excited about doing it, because of the video you see how crackling that skin is once you start cutting into it after you put that meat inside the oven. I followed the instruction to the “T” but somehow fell short-my lechon belly even though the flavor was good and the meat was moist, the skin wasn’t as crispy as it supposed to be. What do you think I did wrong. Appreciate your comments. Salamat na lang Kabayan.

  11. 5 stars
    If I wanted to boil the belly first before putting into the oven…Should I use the brine where it was soaked overnight? How long shall I boil and wouldn’t it be too salty?

    In addition if I decided to boil should I stuffed it first and roll? TIA

    • Hi Irene, boiling the pork with the marinade is ok because some have done the same. If in doubt regarding the saltiness just add water in the brine. I think one hour boiling it is enough and yes put the stuffings and roll before boiling.

  12. 5 stars
    If I’m making more than 2 lbs of pork belly like 5 lbs how will I put it in the oven?
    Roasting in the oven you mean baking it at 375 degrees ,right?
    Will try this recipe for Easter Sunday

    • Hi Elvira, not sure what you mean on how will you put it in the oven. Are you asking how long will it take to cook 5 lbs of pork belly? Roasting is basically the same as baking in the oven.

  13. Hi. Followed the recipe. Problem is the skin was not crispy . I wonder why? And it didn’t turn brown well after an hour

  14. 4 stars
    Hi Manny. This is my first time to make your recipe for the pork belly lechon. I have a question though. I overdid buying the pork belly at an asian market and got 8.5lbs. I cut it in 2 to make one for my house and the other for my mom. Doing so, does this mean i need more cooking time (in foil and without the foil) based on the weight of each slab? And if so, how long usually per per additional pound do you think i should cook it.

    Thank you!

    • Hi Jayri, since you already cut the slab in 2, then each slab is 4.25lbs or 2 kilos. So I think there is no need for additional cooking time.

  16. 5 stars
    Kung hnd ko na po sya ma marinate na 6-8hrs(not enough time na po kc) nabasa ko po sa mga comment n pwedeng pakuluan n lng, tapos kung pakukulan dapat ilagay na din ung stuff nya? Kpg po ganun ilang oras pakukuluan at ilang oras na lng iturbo?

  19. 4 stars
    Good day sir! Pwede po bang i roast sa turbo broiler yung lechon roll with foil for two hours then. Ilagay muna sa ref or freezer? Then pag papalutungin na yung balat on the day of serving bagon ilagay ulit sa turbo broiler? Will putting the cooked piece of lechon roll in the ref or freezer affect the crispiness of the skin? Is it better to do it all at once?

    • Hi Jay, not sure if the result will be the same but I think it’s okay to store it in the ref then roast it when needed. I think it is similar to cooking crispy pata. Where the pata is stored in the refrigerator after boiling then deep fried.

  20. 4 stars
    Hello sir interesting po ung pagluto ng lechon belly.ask kolang po pagkatanggal kopo ba ng foil continue ko pa rin ba iluto ng another 1hr dipo ba pedeng pagpahingahin muna ung turbo broiler for ilang minutes kasi mainit

  21. 5 stars
    hello. I will try this recipe looks so delicious and crispy. my question is.. do I need to wrap the meat in foil or just cover the roasting pan? thank u

    • Hi Mary, honestly I’m not familiar with the traeger grill but based on the videos I’ve seen promoting traeger grill, it says it works like a wood fired oven and you can set the temperature like an oven. So I think you can use it and might turn out better because the traditional lechon belly is cooked in a charcoal spit rotisserie.

  24. 5 stars
    Hi Manny! What instructions do i tell the local market for this cut? Is this just regular liempo that’s not sliced yet? Thanks!

    • Hi Angie, yes I think its just a regular liempo slab that you see on meat vendors but usually they are already cut in small slices. Maybe you should ask the vendor if they have a whole 2 kilo liempo slab available to be sure.

  25. Hi Sir Manny, First time ko sana magluto nito. May tanung lang po. Ung oven ko is indicating low and high heat lang po ang nakalagay. Anung gagamitin kong temp low or high and anung burner sa aas o sa baba? And ung sa sinabi nyo po na pwedeng pakuluan ung belly sa marinade tapos pwedeng wala ng foil gamitin. Gaano naman katagal sa oven un?

    • Hi Ron, siguro yung burner sa taas ang dapat gamitin kasi kailangan ung init ng burner sa liempo mismo nakatapat. Tungkol naman sa pinakuluan na pork belly, siguro mga 1 to 2 hours and cooking time.

  26. 5 stars
    Hi Sir Manny, First time ko sana magluto nito. Tanung ko lang po kasi ung oven ko may burner sa taas and sa baba anung gagamitin ko? Di kasi sya pwede pagsabayin. Second po ung indicator ng heat ang nakalagay lang is high and low lang po. Ano pong level gagamitin ko?

    • Hi Ron, Kailangan kasi talaga alam mo yung temperature ng oven para maluto ng maayos. Siguro mas maganda bumili ka ng oven thermometer.

  27. 5 stars
    Hi I stepped into this and the belly looks belly belly nam nam!!! hmmm. thanks fr sharing the techniques. I also brine with a 16:1:1: formula (16 parts water to 1 part white sugar to 1 part rock salt. Some make the mistake of using fine salt – dapat rock salt… I will try your method here in Houston Texas…only this is ( a lotof the pork bellies here are not so fat—eh gusto ko mataba under the skin para really crispy…Thanks for sharing this. I am now a follower!

    • Hi Nancy, thanks and its an honor to be visited by the famous “Adobo Queen”. Thanks for your tips and sharing your experience!

  28. 5 stars
    hi mr. manny can u give me a tip on how to cook it with the traditional lechon kasi wala po kaming oven hehe..thank you in advance..

  29. Hi Patricia, I think it helps to do the milk wash even if there is no skin but it will not be the same as with the skin on it.

  30. 5 stars
    Hi! Quick question… do you want I still need to do the milkwash even though it doesn’t have the skin?i just noticed my butcher took it off (bummer!)

  31. 4 stars
    Hi Manny, I am about to cook this. Some people say best to brush oil on the pork instead of milk/water. Is this true? Thanks

    • Hi Peachy, I think the milk/water mixture is for the skin to have a reddish brown color and since the pork belly usually have a layer of fat, using oil is optional. But maybe you can try both using oil and milk/water mixture.

    • Hi Joy, I think you can use a rotisserie. Just follow that instructions in the recipe and you are good to go.

  34. 5 stars
    Hi Manny, i plan of cooking this, pwede kaya boil ko muna pork belly slab , then stuffed it , tapos turbo broil ko?

    • Hi Leah, I think you can also use the rotisserie and the same procedure as in the roasting pan (e.g. cover with aluminum foil).

  37. 5 stars
    Used this recipe for our noche buena. It was perfect! Di nakakasawa or nakakaumay. Kahit kabukasan masarap parin.

    • Hi Aileen, hindi po sobrang alat yung dami nung asin kasi pang marinade lang po ito. 5 cups na tubig and gagamitin kaya tama lang po yun. Kaya nga tinawag na brine mixture yun. Yung iba nga pinapahiran pa ng asin yung balat para lalong maging malutong. Gaya ng pagluto ng lechon kawali pinapahiran ng asin bago iprito.

    • Hi Joyce, yes you need to wrap it in aluminum foil to shield it from the heat for 2 hours just like when you are cooking it in an oven.

    • Hi Eugene, In my opinion you can’t use microwave oven but I’ve seen recipes roasting pork in a microwave convection oven and the skin is not crackling crispy.

    • 5 stars
      Hello,

      I think the 250deg in your turbo is in celsius. This recipe requires 370 deg farenheit. So convert this to,Fahrenheit , it will be 188 deg in your turbo oven to be able to cook this recipe.

  44. 5 stars
    Hi Manny, after brushing with milk/water, can i still massage the skin with rock salt? I understand salt helps absorb water from skin that makes it even crispier. Thanks.

    Ed

    • Hi Nelle, did you follow all the instructions on the recipe? I can only guess why the skin is hard. I think the oven is not hot enough. Preheat the oven as per instruction and don’t be tempted to open the oven frequently while roasting. The skin should puff up like cooking chicharon or fried pork rind. If the temperature is too low the skin will not achieve the perfect crackling.

  46. 5 stars
    Hi. My husband requested this for our dinner today. Its already in brine overnight. But i have a question, can i use a fresh whole milk instead of evap milk?

    • Hi Maria Ilma, there is a difference between evaporated milk and fresh whole milk. Evaporated milk is half the water content of whole milk. Anyway, you can use it but you don’t need to dilute it with water. You can also simmer the whole milk a little bit to make is more dense.

  48. great recipe. Just have a question on the milk water mixture: what does the milk do exactly?

    • Hi Martin, milk makes the skin color reddish brown when roasted. Thanks for your comment!

    • Hi Maila, pork belly slab is more practical in cooking this dish because it is hard to put the fillings on pork shoulder and roll it like a jelly roll.

  51. 5 stars
    My passion is cooking,I cook all different type of food and work in restaurant P/T for 40 years, at first I didn’t believe / impossible for the skin will ever / can be” Crisp”after brine and brush with milk mixture ” Too Wet ” as opposite to Chinese crispy skin pork ” Siu Yuk” cooking .which is absolute must ” DRY “skin before and during cooking . but after 2 hrs ,then 1 hrs without the foil , the pork belly came out perfectly crisp and taste heaven … according to my brother in law .. and he is a Filipino . Thanks for the recipe , I will cook this in my next family gathering dinner .” to show off “

  52. Hi Bige, I think convectional roast is better than the others since air is circulating in the oven which will make cooking evenly.

  53. 4 stars
    Hi what can i use in cooking the belly? Convectional bake? Or just bake? Or convectional roast? Or broil?
    Many thanks

  54. 3 stars
    I’m trying this right now with a pork butt on a Kamado Grill, though not stuffed. Looking forward to this !

  55. 4 stars
    Hi Sir, can i use a convection oven?.i just don’t know the difference between those ovens.after wrapping it in aluminum foil do i need to put something on the pan before putting on the lechon?.and how long do i need to preheat the oven?.thanks

    • Hi Grace, I think a convection oven is better since the air is circulating that makes even cooking. That is only my opinion it’s up to you what is best. Regarding how long to preheat the oven, as long as the desired temperature is reached, you can place the lechon belly in the oven. There is no need to put anything on the pan before putting the lechon.

  56. 5 stars
    I’ll definitely be cooking this mouth-watering media noche star tonight using this recipe! Thanks, Manny, for sharing this.

  60. Tried this recipe and its great. My mom initially made a mistake of boiling the pork along with the spices but that actually resulted to a really delicious boneless lechon… even cut the oven time to just 2 hours 😀

    • can i know how long did your mum boil the pork belly? thinking of the same method! Manny, this looks delicious, the skin looks crispy…wow. I’m also thinking of stuffing some basmati rice in the belly, not sure if its doable, may not be able to stuff a lot of rice inside.

      • Hi Kiat, I think the first 2 hours of roasting it in the oven is almost the same as pre-boiling it since you have to cover it with aluminum foil. Anyway pre boiling it will cut the roasting time. As per your suggestion of stuffing it basmati rice, I think it can be done since there are lechon that they stuff with rice but it is wrapped in banana leaves first.

  61. On Step 9, do I need to put cover it again with the same foil after brushing for the 2nd time? Or just let it out open for 1 more hour roasting? Thanks!

    • Hi Kristi, I’m not sure if you can use a roaster oven and expect the same result of using a regular oven.