25-Min Crispy Pork Belly Lechon
Whole roasted pig is a party, but crispy pork belly hits the same lechon vibe in 20 minutes. High-heat skin-crisping meets tender meat — serve with liver sauce for the full Filipino experience.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat pork belly skin completely dry with paper towels. Score the skin in a crosshatch pattern, about 1/4-inch deep.
Step 2
Season all sides generously with salt and black pepper. Heat a large skillet over medium-high heat, 2 minutes.
Step 3
Place pork skin-side down in the hot skillet. Don't move it — let skin blister and crisp, 8–10 minutes.
Step 4
Flip pork meat-side down. Add minced garlic and onion around it, cook 4 minutes until fragrant.
Step 5
Whisk soy sauce, liver pâté, and vinegar together, then pour into the pan. Tilt and baste the pork skin for 2 minutes.
Step 6
Slice pork into serving pieces. Drizzle with pan sauce and serve hot.
Tools you’ll need
- large skillet (12-inch minimum)
- paper towels
- sharp knife
- whisk
- tongs
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
