Here’s How to Cook Lechon sa Hurno
Lechon sa hurno may have the word lechon in its name, but it’s actually different from the popular lechon dish you know. Well, both are roasted pork, the difference is that the latter involves roasting the whole pig in a bamboo stick while the former uses the belly part only.
This dish is more similar to lechon kawali and bagnet in terms of preparation, only healthier. It’s because lechon sa hurno is not deep-fried; therefore, it has lesser fats. In addition, most of its fats are dissolved during baking in the oven.
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Preparation of lechon sa hurno is easy. There’s no need to stew. Just season the slab of pork belly with salt, garlic, and pepper, and let it stay in the refrigerator overnight before baking it in an oven for about three hours at 160 degrees temperature. Continue cooking for another 30 minutes under 220 degrees of heat to make the skin crispy.
Lechon sa Hurno Recipe
- About 2 kg pork belly with ribs
- ½ cup vinegar
- 1 tbsp salt
- 1 tsp garlic powder
- 1 tsp pepper
- Request your butcher to have your pork belly cut through the ribs without going through the meat, so you won’t have difficulty in chopping it to pieces later.
- Pierce the meat’s skin several times using a knife. Pour vinegar over the meat and massage it for a few minutes. Rub the meat wit salt, garlic powder, and pepper. Place in a bowl and refrigerate overnight with skin side up and without covering.
- Before cooking, pat the meat with paper towels to get rid of excess moist. Arrange on a roasting pan fitted with a rack. Preheat the oven before baking for about 3 hours over 180°F or until meat is done. Increase heat to 430°F and set the oven for additional 30 to 40 minutes more of cooking or until the skin is crackling.
- Remove meat from oven and let it cool down for 10 to 15 minutes before chopping.
- Serve with regular lechon dip, ketchup, or vinegar with crushed garlic. Enjoy!