This pork belly porchetta brings together Filipino and Italian traditions, transforming a simple cut of meat into a showstopping centerpiece. Scoring and pricking the skin ensures shatteringly crisp crackling, while the aromatic filling of garlic, lemongrass, scallions and chiles infuses the meat with bold, savory depth. Slow roasting gently tenderizes the belly and a final blast of high heat blisters the skin to perfection. Rested and sliced into rounds, it's best served with rice and a punchy dipping sauce like sarsa or sawsawan.
Full Recipe
Author
Food Network Kitchen | 2025-10-09
Source
