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Lechon Porchetta

Mally Mestizo: "This recipe was great! I actually forgot the red…" Read More
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Lechon Porchetta

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Slice and serve with vinegar for dipping, steamed rice, and vegetables of your choice. Enjoy!


  • 4 lb. pork belly (whole, skin intact*)
  • 6 cloves garlic (minced)
  • 1/2 red onion (medium, minced)
  • 1 stalk lemon grass (halved***)
  • 3 green onions
  • 1 1/2 Tbsp. kosher salt
  • 1 tsp. black pepper (freshly cracked)
  • 2 tsp. coconut vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. coconut oil
  • 2 banana leaves (for roasting pan, optional***)
  • 1 cup water
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    1. Prepare the pork: Remove pork belly from refrigerator (uncovered) 1 to 2 hours before cooking. Pat dry with paper towel.
    2. Prepare the aromatic paste: In a mortar and pestle or food processor, combine garlic, red onion, and coconut vinegar until it looks like a rough paste.
    3. Preheat oven to 400 degrees F. Season the meat side with salt, black pepper, and aromatic paste. Using the back of a heavy knife, bruise the lemongrass stalk to help release the flavor. Place the stalk and the green onions in the center of the pork belly.
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    Reviewer Profile Image
    Mally Mestizo 3 years ago
    This recipe was great! I actually forgot the red onions and lemongrass but substituted lemongrass marinade and shallots! Still turned out delicious!
    Reviewer Profile Image
    Monica H. 5 years ago
    I rubbed baking soda on the skin for that extra crisp