Lechon Roasted Pork

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

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.