Oven Baked Lechon Belly on New Years Day!
I made Oven Baked Lechon Belly on New Year’s Day, and let me just say—this one was mouthwatering. Crispy skin on the outside, juicy and flavorful meat on the inside… the kind of dish that makes everyone hover around the kitchen while it’s cooking.
Lechon belly has always felt like a special-occasion food to me. It’s usually something we enjoy at celebrations, family gatherings, or holidays, so making it to welcome the New Year felt just right. It’s rich, indulgent, and absolutely delicious—perfect for a day meant for good food and good company.
Why Oven Baked Lechon Belly Works
Not everyone has access to a traditional lechon setup, and honestly, baking it in the oven is such a great alternative. You still get that crispy, golden skin and tender pork belly without needing anything fancy. The oven does all the hard work—you just need a little patience and a lot of self-control while it cooks.
As it bakes, the aroma fills the house with that unmistakable lechon smell—savory, garlicky, and irresistible. By the time it’s ready, the skin is crackly and crisp, and the meat underneath is juicy and full of flavor.
What Makes It So Good
The beauty of lechon belly is in its simplicity. Pork belly already has so much flavor, and when it’s seasoned well and cooked properly, it really shines. The contrast between the crunchy skin and the tender meat is what makes every bite so satisfying.
I love slicing it into thick pieces so you can really see the layers—crispy skin, rich meat, and just the right amount of fat. It’s definitely one of those dishes where “just one more piece” happens over and over again.
How We Enjoy It
For me, lechon belly is best served with:
- Steamed white rice
- A dipping sauce on the side (vinegar-based or the original lechon sauce)
- Simple sides that let the pork be the star
It’s filling, festive, and perfect for sharing. This one didn’t last long on the table—always a good sign.
A Delicious Way to Start the Year
Making Oven Baked Lechon Belly on New Year’s Day felt like starting the year on a high note. Good food, comforting flavors, and a meal that brings everyone together—that’s really what it’s all about.
If you’re looking for a show-stopping dish that’s totally doable at home, this one is worth trying. Crispy, juicy, and absolutely yum.
Oven Baked Lechon Belly
Ingredients
- Pork Belly
- Salt
- Minced Garlic
- Ground Black Pepper
- Garlic Powder
- Onion Powder
- Whole Bayleaf
- Bunch of Green Onions
- Lemongrass ( bottom part, pounded to release aroma)
- Fresh Thyme
- Fresh Rosemary
- Soy Sauce ( for brushing the skin)
Instructions
- Prepare the Pork Belly. Pat the pork belly dry really well using paper towel. This step is important so the seasoning sticks properly.
- Season Generously. Sprinkle salt all over the pork belly – meat side. Season with minced garlic, ground black pepper, garlic powder and onion powder.
- Add the aromatics. Lay fresh bay leaves, green onions, pounded lemongrass, thyme and rosemary evenly over the meat side. These will slowly infuse the meat as it cooks.
- Truss the belly. Roll the pork tightly, then truss it with butcher's twine. Make sure it's not too tight and not too loose, just enough to hold its shape while allowing heat to circulate.
- Bake low and slow. Place the trussed pork belly on a rack or roasting pan. Bake in a preheated oven at 350°F for 6 hours.
- Brush for color. While baking, brush the pork belly with soy sauce about 3 times throughout the the 6-hour cooking time to help develop color on the skin and adds extra depth of flavor.
- Rest and serve. Once done, remove from the over and let it rest before slicing. Cut into thick pieces and serve with your favorite dipping sauce.