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Lechon in the oven They are roasted low and slow in the oven to become extremely crispy yet juicy without the need for boiling, refrigeration or deep frying. The ultimate treat for the pork lover in your life!
Please hug me. i DESERVE this. You have just discovered the path to pig heaven. And completely by chance, too.
Let me tell you the long story about the beautiful oven roasted pork belly you see before you come. But before that, here’s what you’ll need to make it happen.
List of ingredients
- Pork belly slab with or without ribs-Since the meat takes hours to roast in the oven, I suggest finding the largest cut of belly you can find to make it worthwhile. If you are using bone-in, ask your butcher to cut the ribs without going through the meat to make it easier to cut the pork roast into pieces when serving.
- vinegar– Acids break down protein fibres, making meat tender. It also pulls excess moisture from the skin, which helps keep it fresh.
- Garlic powder, salt and pepper– A simple blend of spices to enhance the flavour.
How I discovered this lechon sa hurno recipe
I was talking with a cousin in the Philippines when our conversation veered to her newly purchased full-size oven. She was listing off what she had cooked and baked so far…Filipino style coconut pasta, embutido, egg tarts, lechon sa horno…when I stopped her in her tracks. Lechon in the oven? “Oh, yeah,” she says. “It’s very simple.” “Marinate the pork belly, put it in the refrigerator overnight to dry, then put it in a roasting pan, and roast it in the oven at 160 degrees for about 3 hours,” she explains. “When the meat is done, raise the heat to 220 degrees for 3 hours.” . About 30 minutes to exfoliate the skin.”
I prepared the pork belly on Friday night and kept it in the refrigerator overnight as directed. Come early Saturday, I arranged the slab on a roasting tray and preheated my oven. The closest my oven will reach 160F is 180F. Is 20 degrees important? Probably not. So I quickly went ahead with 180°F and set the timer for 3 hours, glancing excitedly every now and then. The timer went off, and my little piggy friend was as pale as ever.
Ummm. Should I call Philippines? Noon PST = 3am in Tarlac, but hey, I was in the middle of a culinary crisis. “Halp! What did I do wrong?” I shouted to her on the phone. “You were supposed to roast it at 160 degrees Celsius,” she muttered, half asleep. Duh.
Instead of being afraid, I hastily increased the temperature to 320 degrees Fahrenheit. After an hour and a half it was beautiful and golden. I turned up the temperature to 430F, and in about 40 minutes, the skin was nice and crisp.
Boy, let me tell you. It was the most delicious mistake ever. I took the pork roast out of the oven at 2:30pm, and it was already 6:30pm when my daughter finally got her portion. The meat was still moist and tender after those many hours. They were still so crunchy, I could hear the skin crackling as I chewed!
How to prepare lechon in the oven
I don’t know what magic happened here, but I’m sure you’ll agree that this is the most moist meat and crunchy skin you’ll ever find in lechon sa horno. A must have on your recipe list!
- Prick the skin with a knife, making sure not to pierce the fat and meat, as this will allow the juices to seep into the skin and prevent it from peeling. Massage the vinegar onto the pork to help soften the meat and dry out the skin.
- Rub with spices.
- Place them on a wire rack over a baking sheet, skin side up, and refrigerate overnight, uncovered, until cold.
- Pat with paper towels to remove any excess moisture. Cook in the oven according to the instructions below. Let the pork roast stand for a few minutes before slicing to redistribute the juices and moisten the meat.
Cooking advice
Use the roasting rack to ensure even heat distribution and browning. Do not use a baking dish, as the resulting fat will collect around the meat, affecting the crispy texture.
Serving suggestions and storage instructions
- Crispy pork belly is delicious as an appetizer with your favorite drinks or as a main course with steamed rice. While you’re waiting for the pork to cook, you can make your own homemade Mang Thomas-style sauce or spicy vinaigrette for dipping!
- Oven-roasted pork is best consumed when fresh. To store leftovers, keep them in an airtight container and refrigerate for up to 3 days.
- To reheat, cover loosely with aluminum foil and bake in a 325°F oven for 15 to 20 minutes. Remove the foil and increase the heat to 400°F until the skin crisps and the pork reaches an internal temperature of 165°F. You can also reheat pork in the air fryer at 350°F for about 8 to 10 minutes.
Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!
Lechon sa Hurno is roasted low and slow in the oven to become extremely crispy yet juicy without the need for boiling, refrigeration or deep frying. The ultimate treat for the pork lover in your life!
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ingredients
- 4 Pound or pound Pork belly with ribs
- ½ cup vinegar
- 1 Tablespoon salt
- 1 small spoon Garlic powder
- 1 small spoon Pepper
directions
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Using a knife, pierce the skin several times. Pour vinegar and massage it over the meat.
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Rub garlic powder, salt, and pepper all over the meat.
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Place in the refrigerator overnight, uncovered, skin side up, until cold.
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Using paper towels, pat the surfaces of the pork belly until completely dry. Arrange on a roasting tray fitted with a rack.
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Bake in a preheated oven at 180 degrees F for about 3 hours.
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Increase the temperature to 320°F and continue cooking for 1 to 1 1/2 hours or until the meat is cooked through and browned.
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Increase temperature to 430°F and continue cooking for 30 to 40 minutes or until skin is very crisp.
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We take it out of the oven and let it rest for 5 to 10 minutes before slicing. Serve immediately
Notes
- Ask your butcher to cut the ribs without going through the meat to make it easier to cut the meat into pieces when serving.
- Use the roasting rack to ensure even heat distribution and browning. Do not use a baking dish, as the resulting fat will collect around the meat, affecting the crispy texture.
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Nutrition information
Calories: 1573Calories, Carbohydrates: 1g, protein: 28g, fat: 160g, Saturated fat: 58g, Cholesterol: 218mg, sodium: 1260mg, Potassium: 565mg, Fiber: 1g, sugar: 1g, Vitamin A: 30international unit, Vitamin C: 1mg, Calcium: 15mg, iron: 2mg
This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.
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