Slow-Roasted Pork Belly Lechon with Citrus Marinade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy-skinned pork belly marinated in calamansi-lime juice and garlic, slow-roasted to golden perfection with a bright citrus finish. This Filipino recipe, ready in about 285 minutes, pairs pork belly, calamansi juice, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 140 min Cook: 145 min Serves 6 Filipino cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a bowl, mix 2 lbs skin-scored pork belly with 1/4 cup calamansi juice, 6 minced garlic cloves, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp lemon zest. Rub evenly over pork, then refrigerate for 2 hours.
  2. Step 2: Place pork on a wire rack set over a baking sheet. Brush with 1 tbsp coconut oil. Roast uncovered for 2 hours, basting every 30 minutes with the reserved marinade.
  3. Step 3: Increase oven temperature to 400°F. Roast for 20-25 minutes until skin is golden and crisp, rotating the pan halfway.
  4. Step 4: Let rest 15 minutes before slicing. Serve with steamed rice and pickled papaya.

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