Best Filipino Lechon Roasted Pork Leg Recipes

LECHON SA HURNO

Lechon sa Hurno image

Lechon sa Hurno roasted low and slow in the oven turns out super crunchy yet juicy with no boiling, cooling or deep-frying involved. The ultimate treat for pork lovers in your life!

Provided by Lalaine Manalo

Time 18h

Number Of Ingredients 5

Ingredients

4 pounds pork belly with ribs
1/2 cup vinegar
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon pepper

Steps:

With a knife, pierce the skin a few times. Pour vinegar over and massage on the meat.
Rub garlic powder, salt, and pepper all over the meat.
Refrigerate overnight, uncovered and skin side up, to chill.
With paper towels, pat down surfaces the pork belly to completely dry. Arrange on a roasting pan fitted with a rack.
Bake in a preheated 180 F oven for about 3 hours.
Increase temperature to 320 F and continue to cook for about 1 to 1 1/2 hours or until meat is cooked through and browns.
Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until the skin is very crisp.
Remove from oven and allow to rest for about 5 to 10 minutes before slicing.

Nutrition Facts : Carbohydrate 1 g, Protein 28 g, Fat 160 g, SaturatedFat 58 g, Cholesterol 218 mg, Sodium 1260 mg, Fiber 1 g, Sugar 1 g, Calories 1573 kcal, ServingSize 1 serving

LECHON LIEMPO (FILIPINO-STYLE ROASTED PORK BELLY) RECIPE

Lechon Liempo (Filipino-Style Roasted Pork Belly) Recipe image

Lechon liempo takes the tastiest portion of the swine-the belly-and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste.

Provided by Joshua Bousel

Categories Entree Mains

Time 3h30m

Yield 12

Number Of Ingredients 6

Ingredients

4 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon white vinegar
2 teaspoons freshly ground black pepper
1 (5-lb) piece of pork belly, skin on

Steps:

In a small bowl, whisk together oil, garlic, salt, vinegar, and black pepper.
Lay pork belly on a cutting board skin-side down. Score flesh diagonally about every 2-inches. Repeat in opposite direction, creating a diamond pattern. Spread garlic mixture evenly all over flesh.
Roll pork into a cylinder and tie tightly with butcher twine about every inch.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes. Run spit of the rotisserie through middle of pork and secure ends with rotisserie forks. Place on the rotisserie, cover, and cook at medium heat until skin has darkened and crisped and pork registers 160oF when an instant read thermometer is inserted into the thickest part of the meat, about 3 hours, replenishing coals to maintain temperature as needed. Remove from grill and let rest for 10 minutes. Remove spit, slice, and serve.

Nutrition Facts : Calories 595 kcal, Carbohydrate 1 g, Cholesterol 159 mg, Fiber 0 g, Protein 44 g, SaturatedFat 15 g, Sodium 1236 mg, Sugar 0 g, Fat 45 g, ServingSize serves 10-12, UnsaturatedFat 0 g

RICO'S LECHON PORK CUBAN STYLE

Rico's Lechon Pork Cuban Style image

Provided by Food Network

Categories main-dish

Time 7h10m

Yield 6 to 8 servings

Number Of Ingredients 30

Ingredients

6 pounds pork shoulder or pork butt
8 cloves garlic
6 teaspoons granulated salt
6 teaspoons ground black pepper
6 ounces fresh lemon juice
6 ounces fresh lime juice
8 teaspoons ground achiote
8 teaspoons ground coriander (culantro)
8 teaspoons oregano
6 ounces pure olive oil
6 ounces chopped onions
4 ounces basil
4 ounces green olives
4 ounces pure olive oil
2 ounces green onions
2 ounces green peppers
1 lemon, sliced (peel and all)
1 red bell pepper
1 yellow bell pepper
8 ounces ground achiote
4 ounces fresh lemon juice
4 ounces fresh lime juice
4 ounces pure olive oil
2 ounces fine diced garlic
2 tablespoons ground coriander
2 tablespoons ground cumin
4 teaspoons salt
4 teaspoons granulated black pepper
2 sour oranges, sliced into rounds
Serving suggestion: rice and beans

Steps:

For the pork marinade: Rinse the pork with warm water and place on a half-sheet pan preferably 1 to 2 inches deep. Carefully stab 8 to 10 slits with the tip of a chef's knife in different areas of the meat. (Note: If you are using a pork shoulder instead, cut under the thick cap of fat using a fillet knife, cutting while pulling the fat out of the way to one side, revealing the meat; do not remove the layer of fat, just detach it to make way for stabbing slits with your knife.) Using your hands, fill all the slits with garlic cloves, pressing them down into each slit. Add salt and pepper and spread evenly. Pour lemon and lime juices over the pork. Add the achiote, coriander and oregano. Using your hands, massage and spread evenly. Pour the olive oil and spread evenly. Let the pork rest at room temperature for 2 hours.
For the blending ingredients: Add the onions, basil, olives, olive oil, green onions, green peppers, lemon, red pepper, yellow pepper and 2 quarts water to a blender. Blend until thick. Set aside.
For the mojo marinade: Stir together the achiote, lemon and lime juices, olive oil, garlic, coriander, cumin, salt, pepper and orange slices in a bowl.
Preheat the oven to 350 degrees F.
Transfer the pork to a deeper roasting pan, preferably 4 inches deep. Add the blending mixture by pouring it evenly over the pork. Now pour the mojo marinate evenly over the pork. Add water, making sure to pour on the sides of the pan and not on top of the pork, and fill at least two-thirds of the way. Cover the pork with foil, sealing tight, and place in the oven. Roast 3 1/2 hours, then remove the foil and turn the oven up to 425 degrees F. Continue to roast for an additional hour.
Serve hot with your favorite rice and beans.