Filipino Lechon Belly

1) Dry and prep the belly

1. Pat the pork belly very dry with paper towels. If there is excess moisture on the skin, keep blotting until it feels dry and slightly tacky.
2. If your belly is unevenly thick, lightly square it up so it rolls evenly (save trimmings for another use).
3. Optional but helpful: prick the skin all over with a skewer. If you prefer scoring, lightly score the skin in a shallow crosshatch pattern, cutting only the skin. Do not cut into the meat.

2) Season the meat side and roll

1. Flip belly meat-side up. In a bowl, mix chopped garlic, minced lemongrass, black pepper, brown sugar, soy sauce, fish sauce (if using), calamansi or lime juice, and coriander (if using).
2. Rub the mixture all over the meat side. Lay bay leaves evenly across the meat.
3. Roll the belly into a tight log, keeping the skin on the outside. Tie securely with kitchen twine every 1 to 1 1/2 inches so it holds its shape. Double-knot, trim the twine ends, and go tighter than you think. A tight roll slices cleaner.

3) Salt the skin and chill uncovered

1. Set the rolled belly seam-side down on a wire rack over a sheet pan.
2. Rub the skin with kosher salt in a light, even layer. Chill uncovered in the fridge for at least 12 hours, and up to 24 hours. This is the crispiness plan.

4) Roast low, then blast hot

1. Let the pork sit at room temperature for 30 minutes while you preheat the oven to 325°F.
2. Right before roasting, brush off any obvious excess salt and blot any wet patches on the skin with paper towels. Keep the skin dry.
3. Place the belly (still on the rack) into the oven and roast for 1 hour 45 minutes. Visual cue: the fat will be actively rendering into the pan, and the skin will look drier and tighter.
4. Increase oven temperature to 450°F and roast for 20 to 30 minutes, rotating the pan if needed, until the skin is deeply blistered and crisp.
5. Check doneness: pork is food-safe at 145°F with a rest, but for tender, sliceable belly, aim for 180°F to 195°F in the thickest part. If the skin is crisp but the meat is not there yet, drop the oven back to 350°F and continue in 10 to 15 minute increments.
6. If your skin is being stubborn and will not blister, pat it dry again and give it a few more minutes at high heat. If needed, finish under the broiler for 1 to 3 minutes, watching like a hawk.

5) Rest, slice, and serve

1. Rest the lechon belly for 20 to 30 minutes before slicing. This keeps juices in the meat and helps the skin stay crisp.
2. Cut off twine. Slice with a sharp knife or serrated knife, aiming for 1/2-inch pieces.
3. Serve with lechon sauce and hot rice. Try not to “taste test” half of it at the cutting board. No promises.

Quick lechon sauce

1. In a small saucepan over medium heat, warm oil. Sauté garlic and onion until softened, 3 to 5 minutes.
2. Add broth, liver spread, soy sauce, brown sugar, vinegar, and calamansi or lime juice. Whisk until smooth and simmer 5 minutes.
3. Thicken with breadcrumbs, 1 tablespoon at a time, until it coats a spoon. Season with black pepper. Taste and adjust with more vinegar (brighter) or sugar (sweeter).