Lechon Roasted Pork

Name: Lechon Roasted Pork
Prep time: 15 min
Total time: 50 min
Yield: 8
Cuisine: Filipino
Ingredients: 1 pork shoulder or leg (5-6 lbs), skin on; 6 cloves garlic, minced; 2 shallots, finely chopped; 1/4 cup soy sauce; 2 tbsp fish sauce; 2 tbsp brown sugar; 2 tbsp rice vinegar; 2 tsp ground black pepper; 1 tsp salt; 2 bay leaves, crushed; 1 tsp five-spice powder; 2 stalks lemongrass, bruised and chopped; 1-inch piece ginger, minced; 2 tbsp vegetable oil; Coarse sea salt for skin

Crispy skin crackles against impossibly tender, savory meat in this Filipino celebration classic. Garlic, fish sauce, and soy create a deeply umami marinade that infuses every fiber, while vinegar adds a bright, tangy counterpoint. Perfect for impressing a crowd or bringing festive flair to any special occasion.

Prep

15 minutes

Total

50 minutes

Serves

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Ingredients

Units

Instructions

1
Pat the pork completely dry and score the skin in a crosshatch pattern, cutting through the fat but not into the meat.
2
Combine garlic, shallots, soy sauce, fish sauce, brown sugar, vinegar, black pepper, salt, bay leaves, five-spice powder, lemongrass, and ginger to make the marinade.
3
Make deep cuts into the meat (not the skin) and rub the marinade thoroughly into all cuts and surfaces. Place in a large bag or covered container and refrigerate for at least 4 hours or overnight.
4
Remove pork from refrigerator 1 hour before cooking to bring it to room temperature. Pat the skin completely dry and rub with coarse sea salt.
5
Preheat oven to 450°F (230°C).
6
Place pork skin-side up on a rack in a roasting pan. Roast for 30 minutes until skin starts to bubble and brown.
7
Reduce heat to 350°F (175°C) and continue roasting for 2-2.5 hours, or until internal temperature reaches 145°F (63°C).
8
If skin needs more crisping, increase heat to 475°F (245°C) for the last 10-15 minutes.
9
Let rest for 15 minutes before carving. Serve with steamed rice and lechon sauce or liver sauce.

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Lechon Roasted Pork

Prep

15 minutes

Total

50 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Pat the pork completely dry and score the skin in a crosshatch pattern, cutting through the fat but not into the meat.
2
Combine garlic, shallots, soy sauce, fish sauce, brown sugar, vinegar, black pepper, salt, bay leaves, five-spice powder, lemongrass, and ginger to make the marinade.
3
Make deep cuts into the meat (not the skin) and rub the marinade thoroughly into all cuts and surfaces. Place in a large bag or covered container and refrigerate for at least 4 hours or overnight.
4
Remove pork from refrigerator 1 hour before cooking to bring it to room temperature. Pat the skin completely dry and rub with coarse sea salt.
5
Preheat oven to 450°F (230°C).
6
Place pork skin-side up on a rack in a roasting pan. Roast for 30 minutes until skin starts to bubble and brown.
7
Reduce heat to 350°F (175°C) and continue roasting for 2-2.5 hours, or until internal temperature reaches 145°F (63°C).
8
If skin needs more crisping, increase heat to 475°F (245°C) for the last 10-15 minutes.
9
Let rest for 15 minutes before carving. Serve with steamed rice and lechon sauce or liver sauce.

Reviews

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