WATCH: This Is How You Make Lechon Macau

We love lechon kawali. Now learn how to level up your game to make the roasted version called the Lechon Macau.

We all know that the lechon kawali may be the most popular dish either at home or at any restaurant. It's crispy, it's made from the pork belly so it's always the juiciest part, and it's got lechon sauce on the side to make it even more delicious. 

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But not every lechon is the same. This popular version of the lechon, the Lechon Macau, may be a dish you only ever get to try at a fancy restaurant. So, this recipe is the perfect roast pork recipe you can try at home. It's seasoned almost like a lechon kawali would but with more flavor from the Chinese five-spice powder that's added to the dry rub. What you get is the roasted, spiced version of our favorite crispy lechon kawali

These pork belly chunks are from a pork belly that's been roasted under a layer of salt.
Photo by Bianca Laxamana

This lechon may be made a little differently, but it is no less delicious. Here's the recipe so you can try this version at home: 

Crispy pork belly is made tastier, juicier in this Chinese-style version of our lechon kawali.

You can learn more pork belly recipes here: 

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This homemade pork belly recipe might be even better than any lechon you can buy.

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Crispy on the outside yet tender and juicy on the inside, this is lechon kawali at its most basic. 

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It's an easy dish you can whip up for the next family celebration!

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Because lechon is essential for every Christmas dinner table.

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