Albert Francis E. Domingo, MD

my flight of ideas

Cebu Lechon-Style Porchetta

Posted on | January 2, 2015 | 1 Comment

Special Materials/ Equipment:

  • Turbo Broiler
  • Cooking String/Twine
  • Ziploc™ (or equivalent) bag
  • Mixing bowl
  • Basting/BBQ brush
  • Aluminum foil
  • Wire rack


  • Total = ~12.5 hours
  • Brining = ~9 hours
  • Filling and Glazing = 1.5 hours
  • Roasting = 2 hours

Serves: 4-6


1 kg (~4 lbs) whole pork belly, skin-on


  • 2-3 stalks lemon grass (tanglad)
  • 1-2 stalks medium-sized leeks
  • 4-6 laurel (bay) leaves
  • 1 tbsp whole black peppercorns
  • 6-8 cloves garlic, crushed
  • ½ cup rock (coarse/sea) salt
  • 5 cups water


  • 1-2 stalks lemon grass (tanglad)
  • 1 stalk medium-sized leeks
  • 2-3 pandan leaves, optional
  • 3-4 cloves garlic, crushed


  • ½ cup fresh milk

Part I – Brining


(to be done one day before cooking)

  1. Clean the fresh (defrost if needed) pork belly under running water, ensuring that skin has been shaved of hairs.
  1. Combine all the brine ingredients in a pot. Bring the mixture to a boil on high heat, then lower the heat and simmer for at least 10 minutes, covered.
  1. Switch off the heat, and cool the brine completely to room temperature. Place the pork belly inside the Ziploc™ bag, then pour the brine into the bag to completely submerge the meat.
  1. Carefully remove as much air as possible from the bag and then seal it. Place the bag in a mixing bowl and then refrigerate it overnight.

Part II – Filling and Glazing

Filling and Glazing

  1. After brining, remove the pork from the brine solution. Discard the brine. Wash the pork under running water, then pat dry using paper towels.
  1. On a clean and flat surface, lay the pork belly flat, meat side up and skin side down. Neatly arrange and distribute onto the center one-third zone of the meat the filling
  1. Carefully roll the pork belly slab along its length to form a u-shaped roulade, making sure that most (if not all) of the skin is exposed on the outside. Secure the roll using cooking string/twine at regular 3 cm (~1 inch) intervals along its length.
  1. Set the pork belly roll on a tray, skin-side up. Using a basting brush, coat/paint the skin evenly with one layer of fresh milk. Repeat the coating/painting every ten minutes, up to one hour.
  1. Drain any excess milk from the pork belly roll.

Part III – Roasting


  1. Wrap the pork belly roll with aluminum foil. Set the roll onto the rack of a turbo broiler. Cover the broiler, and then cook for 1.5 hours at 180 OC (~350 OF).
  1. Unwrap the pork belly roll. Increase the temperature to 250 OC (~480 OF), and then continue cooking for another 30 minutes. If necessary, rotate the roll every ten minutes to ensure even browning of the skin.
  1. Once the turbo broiler is done, transfer the pork belly roll to a wire rack and let rest for around 10-15 minutes.

Serve with vinegar (plain or spiced).



[Adapted from]

Bookmark and Share


One Response to “Cebu Lechon-Style Porchetta”

  1. Rebecca Rivera
    June 4th, 2015 @ 2:00 pm

    ,,, i’ll take out my turbo broiler now ! ,,,

Leave a Reply

  • Meta

  • Also at