Lechon sa Oven, Lechon sa Horno

 Lechon sa Oven, Lechon sa Horno Recipe 


Use pork belly from young pig, or with the thinnest skin available. The thinner the skin, the crispier result.

1 kilo pork belly roast
1 bundle spring onion, chopped/sliced
3 stalks lemongrass, chopped/sliced
1 small size onion, chopped
2-3 pcs. bay leaf, crushed
1/2 head garlic, crushed, chopped
1 small packet sampalok sinigang mix
1/4 cup butter, melted or cooking oil
soy sauce
Chinese five-spice
salt and pepper

Cooking procedure:

Preheat oven to 300°F to 350°F.
In a roasting pan with the same size with the pork belly place and arrange to form a bed the spring onion, lemongrass, onion and garlic, keep aside.
Pat dry the pork belly and rub the inner side with the sampalok sinigang mix then with, Chinese five-spice, salt and pepper to taste. 
Place the seasoned pork belly in the roasting pan with the skin outside. Brush the pork belly skin with soy sauce and rub to evenly coat.
Place the roasting pan in the pre-heated oven and roast for 1 1/2 to 2 hours.
Occasionally brush the skin with butter or cooking oil.
Adjust, lower the temperature if the skin is drying or cooking to fast.
Increase the oven temperature to 400°F to 450°F during the last 10 to 15 minutes of cooking or until reddish in color and the skin should be crisp at this stage.
Remove from oven and cover the roasting pan with aluminum foil and let rest for 10 to 15 minutes.
Cut into serving pieces and serve with your choice of dipping sauce.

Pinoy Lechon sa Air Fryer, Lechon sa Oven Inasal Style


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