Lechon sa Hurno

There are many types of lechon, obviously the most popular one which is a whole pig roasted in charcoal.  What makes this different from most lechon is that this dish has a unique crispy shiny skin which is hard to achieve in other cooking methods like deep frying in the case of lechon kawali or oven roasting like in the case of porchetta, in both methods while they give a crunchy skin, it will be rough.   Also, in most cases the meat will also be drier specially if its prepared with a non-fatty cut.  With our method today we will be achieving almost the same results as of a spit roast lechon but on a smaller scale.


So, what is different why is the skin shinier?  Most probably of the temperature it is being cooked, lechon spit roast typically is not as controlled as oven hence temperatures will be lower and what I noticed it is constantly basted with the seasonings and the rendered oil which I applied on our version of lechon today, the Lechon sa Hurno.  Lechon sa Hurno means to “cook the lechon in oven”, basically a smaller type of lechon prepared with large fatty slab of pork.  For our recipe today we will be using a nice slab of pork neck, a very fatty cut which helps with the juiciness of the cooked meat.

Lechon sa Hurno
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 kg whole piece of pork neck
  • ¼ cup rock salt
  • 4 stalks lemongrass
  • 3 stalks spring onion
  • 2 onions, quartered
  • 1 head garlic, smashed
  • fish sauce
  • water
Instructions
  1. 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.
  2. Remove pork from the refrigerator an hour before roasting. Drain thoroughly.
  3. 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.
  4. Season pork with fish sauce all over then place it on the top of the baking paper.
  5. Place the baking tray in a 170 pre heated oven then roast the pork for 2½ hours. Every 30 minutes, baste the pork skin with the drippings on the tray.
  6. 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.
Notes
The pork neck I got from the supermarket has scores on it, its up to you whether you prepare yours with scores or not but what I noticed the ones with scores can be seasoned better

 


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