Boneless Lechon Recipe

Make this lechon recipe for special weekend treats. It's skin is ultra crispy!

This brined and baked pork belly is moist, and since it’s boneless, is easier to eat. Look at that crispy skin, too! 

Boneless Lechon Recipe

Roselle Miranda
Make this lechon recipe for special weekend treats. It's skin is ultra crispy!
Prep Time 10 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 10 minutes
Course Main Dishes
Cuisine Filipino
Servings 10


Boneless Lechon Ingredients

  • 1 Cup Salt
  • 1/4 Cup sugar
  • 1 teaspoon ground black pepper coarsely ground
  • 4 cups cold water divided
  • 1 2 2/3 kilo whole pork belly bones removed
  • lechon sauce to serve


  • In a saucepan over medium heat, add salt, sugar, pepper, to 1 cup water. Stir to dissolve the salt and sugar. Once dissolved, remove from heat and pour into a container (with a lid) that can hold the pork belly. Add remaining cold water. Set aside to cool completely.
  • Once cooled, place pork belly into the brine, ensuring that it’s fully submerged. Cover and refrigerate at least 24 hours, up to 72 hours (3 days).
  • Preheat oven to 350?F.
  • Remove pork from brine, and place on a roasting pan. Bake in the middle rack of the oven for 3 hours or until the skin is crispy and the meat browned.
  • Remove from oven, and let rest 10 minutes before carving with a sharp knife. Serve while hot with lechon sauce on the side, if desired. Recipe orginally published in the December 2015 issue of Good Housekeeping Philippines
Tried this recipe?Let us know how it was!

Most Popular Recipes

My Agile Privacy
We use cookies to ensure you get the best experience on By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices