Pan-Roasted Lechon (Filipino Pork Belly)

Step 1

Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the pork belly skin completely dry with paper towels, rubbing firmly to remove all surface moisture so the skin will crisp.

Step 3

Rub the salt, black pepper, and smashed garlic cloves all over the meat side (not the skin side) of the pork belly.

Step 4

Pour 2 tablespoons olive oil into a 12-inch cast iron skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Place the pork belly skin-side down in the hot skillet and press it gently with a spatula to keep it in contact with the pan.

Step 6

Let the skin sear without moving for 4 minutes until the skin turns light golden brown and begins to look crispy at the edges.

Step 7

Flip the pork belly so the skin side is facing up, then immediately pour 0.5 cup water into the skillet around (not over) the meat.

Step 8

Slide the skillet into the preheated 350°F oven and roast, uncovered, for 45 minutes until the skin is deeply golden brown and crispy and the meat is fork-tender.

Step 9

Remove the skillet from the oven and let the pork belly rest in the pan for 5 minutes before slicing so juices redistribute.

Step 10

Slice the pork belly into 0.5-inch-thick slices, cutting straight down perpendicular to the skin, then arrange on a serving plate.