Paleo Lechon

Savor the bold, smoky flavors of **Paleo Lechon**, a healthier take on the classic Filipino roast pork dish that’s perfect for paleo enthusiasts. This recipe features a succulent, crispy-skinned pork belly marinated in a fragrant blend of **coconut aminos**, **apple cider vinegar**, bruised lemongrass, and aromatic herbs like **garlic** and **bay leaves**. Scoring the skin and drying it thoroughly ensures that irresistible crackling, while roasting at high heat locks in the juices for melt-in-your-mouth tenderness. With just 20 minutes of prep and a long, slow roast in the oven, this dish is ideal for family gatherings or celebratory feasts. Pair it with your favorite paleo-friendly sides, and enjoy a rich, savory centerpiece that’s as satisfying as it is nutrient-conscious. Keywords: paleo lechon, crispy pork belly, paleo pork recipes, Filipino roast pork, healthy party dishes.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 8

Ingredients

• 4 pounds pork belly
• 2 tablespoons sea salt
• 1 tablespoon black peppercorns
• 8 whole garlic cloves
• 4 whole bay leaves
• 0.25 cup coconut aminos
• 2 whole lemongrass stalks (white parts only), bruised
• 0.5 cup apple cider vinegar
• 0.25 cup coconut oil, melted

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a small saucepan, combine coconut aminos, apple cider vinegar, and bay leaves. Bring to a simmer over medium heat, then remove from heat and let it cool completely.

Step 3

While the marinade cools, score the skin of the pork belly with a sharp knife, ensuring cuts are about 1 inch apart. Do not cut into the meat.

Step 4

Pound the garlic cloves to release their oils. Rub the sea salt, black peppercorns, and smashed garlic all over the pork belly, focusing on the meat side.

Step 5

Place the pork belly in a large dish, skin side up. Pour the cooled marinade over the pork belly, ensuring the liquid does not touch the skin. Alternatively, you can place the meat side down into the marinade. Marinate in the refrigerator for at least 2 hours, preferably overnight.

Step 6

Remove pork belly from the marinade, and thoroughly pat the skin dry with paper towels, as any moisture will prevent the skin from crisping.

Step 7

Brush the pork skin with melted coconut oil.

Step 8

Place the pork belly onto a wire rack set over a baking sheet, skin side up. Make sure there's enough space between the pork and the baking sheet for air circulation.

Step 9

Roast the pork belly in the preheated oven for 2 hours. After 2 hours, increase the oven temperature to 450°F (230°C) and continue roasting for an additional 1 hour, or until the skin is crispy and golden brown.

Step 10

Once done, remove from the oven and let it rest for 15 minutes before slicing.

Step 11

Serve the Paleo Lechon with your favorite paleo-friendly side dishes.

Nutrition Facts

Serving size	(2215.7g)

Amount per serving	% Daily Value*
Calories	10157.3

Total Fat 1022.2g	0%
Saturated Fat 399.5g	0%
Polyunsaturated Fat g
Cholesterol 1306.3mg	0%
Sodium 16356.6mg	0%
Total Carbohydrate 52.4g	0%
Dietary Fiber 3.0g	0%
Total Sugars 14.0g
Protein 173.6g	0%

Vitamin D 0IU	0%
Calcium 268.8mg	0%
Iron 16.6mg	0%
Potassium 3327.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 91.1%

Protein: 6.9%

Carbs: 2.1%