Roasted Pork

Roasted Pork

Lechon sa hurno

Oven Roasted Pork (Lechon sa hurno)

I had been trying defferent methods on how to make the pork’s skin crispy and the method I discovered is by using cold and hot method. By using this method it will prevent the meat from drying and it will make the skin crispy. By using this technique, it will make your Lechon sa horno crispy from outside but juicy inside.



Ingredients

  • 2kg Pork belly
  • 1tbsp Salt
  • 1tbsp coarse ground black pepper
  • 2 lemon grass







Directions

  1. Clean the pork belly
  2. Pound lemon grass with the dull edge of the cleaver to let the flavor out.
  3. Make a small incision at the side of the pork belly and insert the lemon grass
  4. Combine the salt and pepper and rub all over the meat
  5. Wrap pork belly with aluminium foil
  6. To have a crispy juicy Lechon,  put the meat inside the freezer overnight.
  7. Pre heat the oven to 180 °C
  8. Remove the pork belly from the freezer and remove the aluminum foil.
  9. Roast the pork in a pre-heated oven for 1 hour.
  10. Brush  the skin with dripping oil,
  11. Increase the heat to 200°C and roast for another 45mins. Skin should become crispy and golden brown.
  12. Remove from the oven, cut into a serving pieces and serve with lechon sauce.

Lechon sa hurno, 5.8 out of 10 based on 17 ratings
 

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