LECHON SA HURNO

LECHON SA HURNO image

Number Of Ingredients 7

Previous Next

Pork shoulder or picnic butt
4 lemongrass stalks, trimmed
10 cloves garlic
1 1/2 tablespoons salt
2 teaspoons freshly ground black pepper
2 tablespoons vinegar
enough water to make a paste

Steps:

There will be some roughness to the paste, which you can scrape off when you're ready to roast. Roast in a 450 degree oven (convection if you like), until tender in the thickest part of the flesh and skin is crackly. I also recommend the use of a V-rack set over a pan so you've got air circulating all over. Of course, if your oven is equipped with a rotisserie then so much the better. Mine took about 3 hours to get to the perfect combination of crisp and tender. Allow to stand 30 minutes to 1 hour before carving. A heavy cleaver and a quick, firm chopping motion is all that's needed. Cut into 2-inch pieces and you're all set. You can serve store bought lechon sauce with it (mostly bread crumbs but you could fancy it up with some liver paté), or if you'd like to make it yourself, here's a recipe. You can also use a simple sauce traditionally meant for crispy pata but would also go well here - soy sauce, vinegar, minced garlic, chopped onions, minced ginger and freshly ground black pepper if you like.