Paleo Lechon Belly

Indulge in the irresistible flavors of Paleo Lechon Belly, a healthier twist on the classic Filipino roasted pork belly! This recipe features tender, juicy pork belly marinated in coconut aminos, garlic, and black pepper for a savory depth, then slow-roasted to perfection. Infused with aromatic lemongrass and bay leaves, and crisped with a golden crackling skin, this dish delivers a stunning balance of flavor and texture. Brushed with olive oil and seasoned with sea salt, the crisp roast pork is finished with a fragrant apple cider vinegar drizzle for a zesty touch. Oven-baked to a delectable crisp, this paleo-friendly lechon belly is ideal for family gatherings or celebratory feasts, served hot as a show-stopping centerpiece for six. Perfect for those following a paleo or clean-eating lifestyle, this recipe highlights traditional flavors with wholesome ingredients and simple techniques for an elevated dining experience.

Nutriscore Rating: 39/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 6

Ingredients

• 4 pounds pork belly
• 1 cup coconut aminos
• 10 whole garlic cloves
• 1 tablespoon black pepper
• 2 tablespoons sea salt
• 5 whole bay leaves
• 2 whole lemongrass stalks
• 1 cup apple cider vinegar
• 1 medium onion
• 2 tablespoons olive oil

Directions

Step 1

Start by preparing the marinade. In a bowl, combine coconut aminos, half of the garlic (crushed), black pepper, and 1 tablespoon of sea salt. Mix well.

Step 2

Lay the pork belly skin-side down. Score the flesh part of the pork lightly with a knife to allow better absorption of the marinade.

Step 3

Rub the marinade mixture onto the pork, ensuring it's well coated. Make sure some marinade gets into the scores you made.

Step 4

Cover and refrigerate the pork belly overnight or at least 4 hours to absorb the flavors.

Step 5

After marinating, preheat your oven to 350°F (175°C).

Step 6

Remove the pork belly from the marinade and let it sit at room temperature for about 30 minutes.

Step 7

Crush the remaining garlic cloves and prepare the lemongrass by cutting the stalks into small pieces. Slice the onion into thick rings.

Step 8

Make a bed in the roasting pan by placing the onion rings evenly and scatter the bay leaves and lemongrass on top.

Step 9

Lay the pork belly atop this bed, skin side up. Drizzle the apple cider vinegar over the pork belly's skin.

Step 10

Brush a thin layer of olive oil onto the skin and season uniformly with the remaining sea salt.

Step 11

Transfer the roasting pan into the preheated oven. Roast for approximately 3 hours at 350°F, basting occasionally with the pan drippings every hour.

Step 12

After 3 hours, increase the oven temperature to 430°F (220°C) and roast for an additional 30 minutes to crisp up the skin, keeping a careful watch to prevent burning.

Step 13

Remove from the oven once the skin is crisped to your liking. Let the lechon belly rest for at least 15 minutes before slicing.

Step 14

Carve into slices and serve hot as a delightful main dish.

Nutrition Facts

Serving size	(2671.2g)

Amount per serving	% Daily Value*
Calories	10210.4

Total Fat 991.0g	0%
Saturated Fat 354.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1306.3mg	0%
Sodium 19566.1mg	0%
Total Carbohydrate 115.2g	0%
Dietary Fiber 5.3g	0%
Total Sugars 55.4g
Protein 176.8g	0%

Vitamin D 0IU	0%
Calcium 346.1mg	0%
Iron 21.7mg	0%
Potassium 3933.2mg	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: 88.4%

Protein: 7.0%

Carbs: 4.6%