How to Cook Homemade Lechon Pork Belly Using Turbo

Ok, Lechon! Lechon has consistently been the star of the eating table in any Filipino event and festivity. Regardless of whether it’s a birthday celebration, wedding commemoration, Fiestas, graduation festivity, dedicating, get-together, or even Manny Pacquiao’s battle! Whatever the explanation is, you know it’s made additional extraordinary at whatever point there’s Lechon on the table.

Here in the Philippines, no one loathes Lechon. It is consistently the principal dish on the table to dive away by everybody. A definitive freshness outwardly with the delicate and succulent inside will truly make you slobber! Blending it with a cup of newly cooked rice and a sprinkle of its exemplary Sarsa will truly get you rolling! Yet, for my purposes, offering the Lechon to my companions as we taste a virus container of San Miguel Pale Pilsen is the most ideal way to appreciate Lechon. You know what they say, need to eat them while you actually can!

There are many styles and sorts of Lechon all over the nation, however, it very well may be separated into only two (2) significant strategies, the Manila Lechon and Cebu Lechon. Out of these two, Cebu Lechon is the most well-known. It is basically in light of the fact that Cebu is the beginning of Lechon when the first was made in the mid-1920s. It additionally acquired worldwide notoriety when the late incredible Anthony Bourdain hailed Cebu Lechon as the “Best Pig Ever”.

Manila Lechon, then again, additionally has its very own edge! La Loma, in Quezon City, is known as the “Lechon Capital of the Philippines” on purpose. Many Lechon slows down are altogether hanging tight for you particularly during the long periods of May and December, the yearly Lechon celebration, and Holiday seasons individually.

Nonetheless, as the Filipino Cuisine persistently develops and adjusts to the latest things of society, one more assortment of our beloved Lechon is gradually constructing its notoriety. I’m discussing no other than the Lechon Pork Belly! Dissimilar to the customary Lechon, the Lechon Pork Belly just comprises the pork’s whole stomach which can be broiled all in all inside a regular broiler! As a matter of fact, when you consider it, the Lechon Pork Belly has both of the most amazing aspects of a Lechon, the firm skin and the fat, delicious tummy.

Along these lines, in the event that you’re desiring for the best-tasting Lechon and furthermore don’t have the opportunity to get ready and meal your own the entire day, then, at that point, the Lechon Pork Belly is the most ideal choice for you! Fortunately, Panlasang Pinoy has your back in light of the fact that today we will make a Homemade Lechon Pork Belly.


We will require lemon, lemongrass, onions, garlic, ginger, onion leeks, chilies, salt, pepper, water, and obviously, the pork paunch.

The principal thing we need to do is to appropriately prepare the pork paunch with salt, pepper, lemon squeeze, and fish sauce. Try to apply the flavors equally all through the meat for the best taste.

Following up, we will currently be making the stuffing of our Homemade Lechon Pork Belly. To do this, mix the bean stew, lemongrass, onion, ginger, garlic, onion leeks, salt, and pepper. Subsequent to mixing it well, make a pocket in the pork midsection on one side. This is the place where we’ll stuff the mixed combination fixings. Subsequent to stuffing it flawlessly, put it away and just let it rest.

Presently, we will be singing the Lechon Pork Belly a tad to add surface and flavor. To do this, heat the container, pour a little measure of oil, and singe the skin of the pork paunch. Try not to overcook it, just let the skin become brilliant brown a bit. From that point forward, simply add an adequate measure of water and permit it to bubble. This interaction permits the meat to turn out to be more delicate without forfeiting the freshness of the skin outside. Continue to bubble it until the meat is delicate, then, at that point, put it away.

At last, we are currently going to broil the pork paunch. Simply preheat the super stove and dish the pork paunch until the skin becomes brilliant firm. You can really take a look at the firmness by essentially feeling down the fork down its fresh brilliant skin! Presently, the main thing left to do is to slash the Homemade Lechon Pork Belly and serve it with Sarsa and newly cooked rice!

What is your take? Truly simple, isn’t that so? The Homemade Lechon Pork Belly is ideally suited for any feast of the day, be it for breakfast, lunch, or supper! You can likewise be inventive and make the ideal sauce to match it with! For all the more speedy and astonishing plans of conventional and current Filipino dishes, look at Panlasang Pinoy Recipes.


  • 2 kilos of Pork Belly
  • ½ slice of lemon
  • Water for boiling
  • 2 – 3 pcs. Lemongrass
  • ¼ cup of Fish Sauce
  • 1 tbsp. Salt
  • 1 tsp Pepper
  • 1 pc. Onions
  • 30 grams of Ginger
  • 7 cloves of Garlic
  • 1 bundle onion leeks
  • Chili (optional)


  1. Season the pork belly with salt, pepper, lemon juice, and fish sauce then mix well.
  2. Blend the chili, onion, ginger, lemongrass, onion leeks, garlic, salt, and pepper. Then blend it well and set it aside.
  3. Make a pocket in the pork belly on one side only and stuff with blended mixture ingredients.
  4. Heat the pan and seared the skin of the pork belly.
  5. Add the water, and cover to boil. Until the pork is soft and Set aside.
  6. Preheat the turbo oven and roast the boiled pork belly until golden crispy skin.
  7. Chop the Lechon Pork Belly and Serve with Sauce and enjoy.

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