Grilled Cebu-Style Lechon with Lemongrass and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pork belly marinated in aromatic lemongrass, fresh basil, and scallions, then grilled to render the fat and crisp the skin, inspired by Cebu’s famous lechon. This filipino-inspired pork ready in about 50 minutes pairs pork belly slab, lemongrass stalks, finely chopped, fresh basil leaves, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 Filipino cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 4 finely chopped lemongrass stalks, 1/4 cup chopped fresh basil leaves, 1/4 cup chopped scallions, 5 minced garlic cloves, 1 tablespoon salt, 1 teaspoon ground black pepper, 3 tablespoons soy sauce, and 2 tablespoons calamansi juice. Mix well to create the marinade.
  2. Step 2: Score 3 lbs pork belly slab skin side up with shallow diagonal cuts about 1/2 inch apart. Rub the marinade all over the pork belly, ensuring it penetrates the cuts.
  3. Step 3: Cover and refrigerate the pork belly for at least 4 hours, preferably overnight, to absorb the flavors.
  4. Step 4: Preheat a grill to medium heat (around 350°F). Brush the pork belly with 2 tablespoons vegetable oil to prevent sticking.
  5. Step 5: Place the pork belly skin side down on the grill and cook for 20 minutes, flipping occasionally, until the skin begins to crisp and the meat is cooked through (internal temperature 160°F).
  6. Step 6: Let rest for 10 minutes before slicing into bite-sized pieces. Serve with steamed rice and dipping sauce if desired.

Frequently asked questions

How long does Grilled Cebu-Style Lechon with Lemongrass and Basil take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Cebu-Style Lechon with Lemongrass and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly slab from drying out.

Can I substitute ingredients in Grilled Cebu-Style Lechon with Lemongrass and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Cebu-Style Lechon with Lemongrass and Basil for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Cebu-Style Lechon with Lemongrass and Basil?

Filipino pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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