Lechon Macau

whole pig

🥗Healthier: chicken

💰Cheaper: pork belly

Chicken provides a leaner option while pork belly offers a more accessible cut.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is often more affordable.

five-spice powder

🥗Healthier: cinnamon and star anise

💰Cheaper: mixed spices

Cinnamon and star anise can mimic the flavor profile at a lower cost.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

Boil the pork belly in water for 10 minutes to make it easier to prick the skin.

Remove the pork belly from the pot and cool it down.

Poke the skin of the pork belly using a meat tenderizer or fork, ensuring the holes are close together.

Make shallow slices in the skin about 1/4 inch deep for guidance when slicing after cooking.

Mix together salt, five spice powder, garlic powder, and sugar, then massage it into the pork belly.

Add rice wine to the pork belly and ensure the skin is clean with no seasoning.

Sprinkle salt on the skin to draw out moisture, let it sit for one hour.

After one hour, wipe off the excess salt and moisture from the skin.

Brush the skin with oil and wrap the pork belly in foil, then refrigerate overnight.

The next day, preheat the oven to 320°F (160°C) and transfer the pork belly to a baking pan.

Bake for 1.5 to 2 hours, checking for bubbles on the skin.

Cooking Techniques

Equipment Needed

Spice Level: