Lechon Sa Hurno Recipes

LECHON SA HURNO

Steps:

• In a large container add your pork, salt and fill it up with water just enough to cover the meat. Let it sit in the solution for 24 hours.
• Remove pork from the refrigerator an hour before roasting. Drain thoroughly.
• Place a baking rack over a shallow baking dish, fill baking dish with water. Place baking paper into the rack then lay the lemongrass, spring onion, onions and garlic on top.
• Season pork with fish sauce all over then place it on the top of the baking paper.
• Place the baking tray in a 170 pre heated oven then roast the pork for 2 1/2 hours. Every 30 minutes, baste the pork skin with the drippings on the tray.
• Increase heat to 180 then continue to roast for 30 more minutes. Check constantly if the skin starts to get rough, if it starts to crackle on the edges your lechon sa hurno is ready. Remove from the oven, remove pork from the baking tray then let it rest for 15 minutes before serving.

LECHON SA HURNO

Steps:

• With a knife, pierce the skin a few times. Pour vinegar over and massage on the meat.
• Rub garlic powder, salt, and pepper all over the meat.
• Refrigerate overnight, uncovered and skin side up, to chill.
• With paper towels, pat down surfaces the pork belly to completely dry. Arrange on a roasting pan fitted with a rack.
• Bake in a preheated 180 F oven for about 3 hours.
• Increase temperature to 320 F and continue to cook for about 1 to 1 1/2 hours or until meat is cooked through and browns.
• Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until the skin is very crisp.
• Remove from oven and allow to rest for about 5 to 10 minutes before slicing.

LECHON SA HURNO

Steps:

• There will be some roughness to the paste, which you can scrape off when you're ready to roast. Roast in a 450 degree oven (convection if you like), until tender in the thickest part of the flesh and skin is crackly. I also recommend the use of a V-rack set over a pan so you've got air circulating all over. Of course, if your oven is equipped with a rotisserie then so much the better. Mine took about 3 hours to get to the perfect combination of crisp and tender. Allow to stand 30 minutes to 1 hour before carving. A heavy cleaver and a quick, firm chopping motion is all that's needed. Cut into 2-inch pieces and you're all set. You can serve store bought lechon sauce with it (mostly bread crumbs but you could fancy it up with some liver paté), or if you'd like to make it yourself, here's a recipe. You can also use a simple sauce traditionally meant for crispy pata but would also go well here - soy sauce, vinegar, minced garlic, chopped onions, minced ginger and freshly ground black pepper if you like.