a recipe by Arjay Vinas


Lechon is a popular dish in the Philippines. With its crispy, crackling skin and juicy meat, who doesn’t want to taste it? An occasion isn’t complete without lechon is being served. Here’s my recipe of Lechon Belly


Pork Slab (around 5 kilos)

Tanglad/ Lemon Grass


Salt & Pepper


For Brine

4 Cups water

2 Cups Pineapple Juice (as a natural tenderizer)

1 Large Onion

1 Head Garlic

Rock Salt (do not use iodized salt)

Pepper Corn

Lemon Grass

For Brine:

Saute Garlic and Onion and the pounded lemon grass. Add Water and Pineapple juice. Season with Rock Salt and Pepper Corn. Make sure that it is really salty. Bring to a boil and let it cool. Marinate the pork slab overnight for the slab to become tender



  1. Preheat oven into 200F
  2. Wash the pork slab thoroughly to remove the extreme saltiness of the brine. Pat it dry. In the middle of the slab, stuff it with Lemongrass, leeks, garlic and season it with salt and pepper.
  3. Using a butcher’s twine, twine the slab of the pork
  4. Using a rack, cover the pork with aluminum foil (this will prevent it from burning and cooks the inside well) and roast it for 2 hours
  5. After two hours, raise the temperature of the oven ito 300F and remove the slab from the oven and remove the foil. Brush the slab with Oil and put it back to the oven for another one hour. This will make the skin crackling and crispy. When it is done, Let it cool for around 30 minutes to let the juices rotate in the meat. Serve with Rice and Sarsa. Enjoy!

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