Lechon sa Hurno is a Filipino dish which is a type of lechon where pork is roasted in an oven and achieve a similar result to the traditional spit roasted pig which has a shiny crispy skin and very tender meat.
- 2 kg whole piece of pork neck
- 1/4 cup rock salt
- 4 stalks lemongrass
- 3 stalks spring onion
- 2 onions, quartered
- 1 head garlic, smashed
- fish sauce
- 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.
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