Sheet Pan Lechon Belly

Step 1

Set the oven to 325°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Remove the pork belly from its packaging and pat it completely dry with paper towels—this helps the skin crisp up as it roasts.

Step 3

Using a sharp knife, score the skin in a cross-hatch pattern by making shallow cuts (just into the fat, not through the meat) roughly 1/2 inch apart in both directions, like a grid.

Step 4

Sprinkle 1.5 tablespoons of salt and 1 teaspoon of black pepper evenly over the entire surface of the pork, rubbing it into the scoring and all sides.

Step 5

Place the pork belly skin-side up on a sheet pan lined with foil, leaving at least 2 inches of space on all sides for air to circulate.

Step 6

Slide the sheet pan into the 325°F oven and roast for 60 minutes until the internal temperature at the thickest part reaches 190°F when measured with a meat thermometer.

Step 7

Increase the oven temperature to 450°F and return the pan to the oven for 8 to 12 minutes until the skin is deep golden brown and crispy, with some bubbling visible.

Step 8

Remove the pan from the oven and let the pork rest on the sheet pan for 10 minutes before cutting—this lets the juices settle so the meat stays moist.

Step 9

While the pork rests, stir together 0.5 cup of white vinegar, 0.25 cup of water, and 6 minced garlic cloves in a small bowl until combined.

Step 10

Cut the pork into 2-inch squares, cutting through the crispy skin and meat together, working from one long edge to the other as if slicing bread.

Step 11

Arrange the pork pieces on a serving platter with the crispy skin facing up, and place the vinegar-garlic sauce in a small bowl alongside for dipping.