A perfectly roasted pork belly roll—crispy skin, juicy meat, and aromatic stuffing—is the kind of dish that turns a Christmas dinner into a celebration.
Known locally as “lechon belly” or “rolled pork roast,” this show-stopping dish combines everything you love about lechon but in a more manageable size for home cooking.
It’s stuffed with herbs, garlic, and spices that infuse the meat as it roasts. The result? A tender, flavorful interior wrapped in shatteringly crispy skin. It’s rich, indulgent, and exactly what the holidays call for.
Why You’ll Love This Dish
If you want something special but not complicated, this pork belly roll delivers. It’s easier than cooking a whole lechon yet still feels festive enough for Christmas.
The skin turns beautifully golden and crisp, the stuffing adds aroma and depth, and the meat stays moist thanks to slow roasting.
Best of all, you can prep it ahead—meaning less kitchen stress and more time with your family.
Tips for Cooking and Prepping
I’ve roasted pork belly rolls enough times to know a few tricks that make all the difference:
Dry the skin thoroughly. Pat the pork skin dry with paper towels, then salt it generously. Let it sit uncovered in the fridge overnight. This draws out moisture and guarantees crispier skin.
Brush with soy sauce for color. While roasting, I brush a thin layer of soy sauce over the pork once or twice during the last hour of cooking. It helps deepen the color and gives that beautiful golden brown sheen.
Roll tightly. Tie the pork roll snugly with kitchen twine so it cooks evenly and the stuffing stays secure inside.
Roast slow, then blast it hot. Start roasting low and slow to tenderize the meat, then crank the heat at the end to crisp up the skin.
Rest before slicing. Don’t rush — letting the roll rest keeps the juices inside where they belong.
What to Serve It With
This pork belly roll is rich and flavorful, so it’s best paired with simple, tangy, or mildly sweet sides that balance out the fattiness. Steamed or garlic rice makes the perfect base to soak up all that savory sauce.
For something refreshing, atchara—pickled green papaya—adds brightness and crunch, while roasted vegetables like carrots, potatoes, and green beans make the meal more filling.
If you want a lighter contrast, a quick tomato and onion salad or grilled corn works beautifully. And of course, don’t skip the dipping sauces—they bring the whole dish together.
The Best Dipping Sauces
Lechon sauce is the classic choice—a savory-sweet, liver-based Filipino favorite that pairs perfectly with crispy pork.
Spiced vinegar is another great option if you like a bit of heat and tang in each bite. For something simple yet flavorful, a soy-calamansi dip never fails.
And if you’re into spice, a drizzle of garlic-chili oil adds that extra punch without overpowering the meat.
Recipe Variations and Substitutions
Pork belly is the traditional cut for this dish, but you can easily tweak the recipe to suit your preferences.
Boneless pork shoulder works well if you want something leaner but still juicy. For a lighter version, try rolling boneless chicken thighs with the same stuffing; it cooks faster and still delivers plenty of flavor.
Smaller rolls crisp up beautifully in the air fryer too; roast them at 320°F (160°C) for about 90 minutes, then finish at 400°F (200°C) for 15 to 20 minutes until the skin turns golden and crackly.
No oven? Deep-frying works wonders. Once the pre-boiled pork belly roll is completely dry, carefully fry it for that irresistible crunch; just watch out for splatter.
You can even experiment with the stuffing: try adding minced lemongrass for freshness, chopped green onions for aroma, or a bit of cheese for a fun, melty twist.
Storage and Make-Ahead Tips
Stuffed pork belly rolls are perfect for prepping ahead of a big feast.
To prepare ahead:
You can assemble the roll, season it, and refrigerate it uncovered overnight to dry out the skin. Roast the next day for the crispiest results.
To store leftovers:
Keep cooked pork belly in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) until the skin crisps up again.
To freeze:
Wrap slices in foil and freeze for up to a month. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
What is stuffed pork belly roll made of?
It’s a rolled pork belly filled with a savory stuffing—usually garlic, onions, lemongrass, and herbs—then roasted until crispy outside and tender inside.
How do you make pork belly skin crispy?
Drying the skin overnight in the fridge and brushing it with soy sauce during roasting are key. Salt also draws out moisture, helping it blister and crisp beautifully.
Can I make this without an oven?
Yes! You can use an air fryer or even deep-fry the roll after boiling it to par-cook. Just adjust the size of the roll to fit your equipment.
How do I keep the stuffing from falling out?
Roll tightly and secure with kitchen twine. Avoid overfilling — the tighter the roll, the better the result.
What’s the best dipping sauce for roasted pork belly?
Filipinos love lechon sauce (liver-based and slightly sweet), but spiced vinegar or soy-calamansi dips also balance the rich pork flavor.
Stuffed Roasted Crispy Pork Belly Roll Recipe
Image credit: @cafedeli.my
Ingredients
For the Pork Belly Roll
- 3–4 lbs (1.5–2 kg) pork belly, skin-on and boneless
- 1 tablespoon salt (plus extra for skin)
- 1 tablespoon soy sauce (for brushing)
- Kitchen twine, for tying
For the Stuffing
- 1 medium onion, finely chopped
- 5 cloves garlic, minced
- 1 stalk lemongrass, finely chopped
- 1 small carrot, grated
- 1 small apple (optional), grated for sweetness
- 1 tablespoon soy sauce
- 1 teaspoon ground black pepper
For the Dipping Sauces
- Lechon sauce (liver-based)
- Spiced vinegar
- Soy-calamansi dip
Instructions
- Prepare the pork. Lay the pork belly skin-side up. Pat it dry completely. Flip, score the meat lightly, and season with salt, pepper, garlic, and soy sauce. Spread the stuffing evenly, then roll tightly and tie with kitchen twine.
- Dry the skin. Sprinkle salt generously on the skin and leave it uncovered in the fridge overnight. This step draws out moisture and ensures a crisp finish.
- Roast low and slow. Preheat oven to 325°F (160°C). Place pork roll on a rack and roast for 2 hours.
- Brush and crisp. Brush the skin with soy sauce once or twice during the final hour. Increase the heat to 425°F (220°C) for 20–30 minutes until the skin is golden and bubbly.
- Rest and slice. Let the roll rest 15 minutes before slicing. Serve with rice and your choice of dipping sauces.
Featured image credit: @kaonta671
