I love the Philippine fiesta because of the lechon. But it only happens once a year. That's why learning this lechon sa hurno recipe is a must for me. This oven-roasted version has all the flavor notes we love: crispy balat and tender meat.
With just your regular oven, you can create that fiesta lechon. I'm excited to share my tried-and-tested recipe that delivers that crispy skin and melt-in-your-mouth meat.
My Ingredients
- 4 pounds pork belly with ribs (liempo)
- ½ cup vinegar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
How I Make My Lechon sa Hurno
- First, I remove my pork belly from refrigerator and make sure it has skin and ribs attached. I clean it thoroughly under running water. I pat the entire pork belly completely dry with paper towels.
- Using my knife, I carefully score the skin in a diamond pattern, making sure to only cut through the skin and not into the meat. I make my cuts about 1 inch apart.
- I pour the vinegar into a small bowl. Using my hands, I massage the vinegar all over both the meat and skin. In another bowl, I combine the salt, garlic powder and ground black pepper. I apply this seasoning mixture only to the meat portion, avoiding the skin completely. The skin should remain free of any seasonings to achieve maximum crispiness.
- I place the seasoned pork belly on a roasting rack with the skin facing up. I place the rack in my refrigerator, leaving the pork uncovered. I let it rest overnight or for at least 8 hours.
- I remove the pork from the refrigerator 1 hour before cooking. Meanwhile, I preheat my oven to 180°F.
- I place the pork, still skin-side up, on the roasting rack in my preheated oven. I cook at 180°F for 3 hours. I do not open the oven door during this time.
- After 3 hours, I increase the oven temperature to 320°F. I continue cooking for another 1.5 hours.
- For the final stage, I raise the temperature to 430°F. I cook for 30 to 40 minutes, or until the skin has turned golden brown and is blistered all over. The skin should make a hollow sound when tapped with a knife.
- I ensure the internal temperature of the meat reaches 145°F using a meat thermometer. I insert the thermometer into the thickest part of the meat.
- Once done, I remove from the oven and let rest for 15 to 20 minutes before cutting.
- I slice the lechon using a sharp knife, making sure to cut through the crispy skin first to prevent it from separating from the meat.
- I serve immediately while the skin is still crispy. Enjoy your lechon sa hurno!
My Personal Tips
- I pat the skin twice: I dry the skin thoroughly both before scoring and after applying vinegar. I place the pork on the bottom shelf of my refrigerator where it's coldest and driest.
- When scoring, I hold the knife at a 45-degree angle for perfect skin cuts.
- Properly crisped skin makes a hollow sound when tapped with a knife.
- If my skin isn't crisping, I ensure the skin was completely dry before and during refrigeration. I verify no seasonings were applied to the skin. I increase final temperature to 450°F for the last 10 minutes. I make sure scores aren't too deep into the fat layer.
- If my meat is too dry, I check oven temperature accuracy with a separate thermometer. I reduce the final high-heat phase by 5 to 10 minutes. I always use a meat thermometer to prevent overcooking, and I let the meat rest properly before slicing.
- For storing leftovers, I keep them in an airtight container in the refrigerator for up to 3 days. To reheat, I place in a preheated 350°F oven for 15 to 20 minutes, then finish under the broiler for 2 to 3 minutes to restore crispiness.
- I avoid using the microwave because this will make the skin soggy.
Related
Looking for other recipes like this? Try these:
My Lechon sa Hurno Recipe
Lechon sa hurno is an oven-roasted version of the Philippines' beloved whole roasted pig, featuring crispy crackling skin and tender, flavorful meat using just pork belly with ribs.
Ingredients
Method
- First, I remove my pork belly from refrigerator and make sure it has skin and ribs attached. I clean it thoroughly under running water. I pat the entire pork belly completely dry with paper towels.
- Using my knife, I carefully score the skin in a diamond pattern, making sure to only cut through the skin and not into the meat. I make my cuts about 1 inch apart.
- I pour the vinegar into a small bowl. Using my hands, I massage the vinegar all over both the meat and skin. In another bowl, I combine the salt, garlic powder and ground black pepper. I apply this seasoning mixture only to the meat portion, avoiding the skin completely. The skin should remain free of any seasonings to achieve maximum crispiness.
- I place the seasoned pork belly on a roasting rack with the skin facing up. I place the rack in my refrigerator, leaving the pork uncovered. I let it rest overnight or for at least 8 hours.
- I remove the pork from the refrigerator 1 hour before cooking. Meanwhile, I preheat my oven to 180°F.
- I place the pork, still skin-side up, on the roasting rack in my preheated oven. I cook at 180°F for 3 hours. I do not open the oven door during this time.
- After 3 hours, I increase the oven temperature to 320°F. I continue cooking for another 1.5 hours.
- For the final stage, I raise the temperature to 430°F. I cook for 30 to 40 minutes, or until the skin has turned golden brown and is blistered all over. The skin should make a hollow sound when tapped with a knife.
- I ensure the internal temperature of the meat reaches 145°F using a meat thermometer. I insert the thermometer into the thickest part of the meat.
- Once done, I remove from the oven and let rest for 15 to 20 minutes before cutting.
- I slice the lechon using a sharp knife, making sure to cut through the crispy skin first to prevent it from separating from the meat.
- I serve immediately while the skin is still crispy. Enjoy your lechon sa hurno!
Notes
- I pat the skin twice: I dry the skin thoroughly both before scoring and after applying vinegar. I place the pork on the bottom shelf of my refrigerator where it's coldest and driest.
- When scoring, I hold the knife at a 45-degree angle for perfect skin cuts.
- Properly crisped skin makes a hollow sound when tapped with a knife.
- If my skin isn't crisping, I ensure the skin was completely dry before and during refrigeration. I verify no seasonings were applied to the skin. I increase final temperature to 450°F for the last 10 minutes. I make sure scores aren't too deep into the fat layer.
- If my meat is too dry, I check oven temperature accuracy with a separate thermometer. I reduce the final high-heat phase by 5 to 10 minutes. I always use a meat thermometer to prevent overcooking, and I let the meat rest properly before slicing.
- For storing leftovers, I keep them in an airtight container in the refrigerator for up to 3 days. To reheat, I place in a preheated 350°F oven for 15 to 20 minutes, then finish under the broiler for 2 to 3 minutes to restore crispiness.
- I avoid using the microwave because this will make the skin soggy.
Tried this recipe?Let us know how it was!
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