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–+ servings
Lechon sa Hurno

Lechon sa Hurno

Lechon sa Hurno transforms an ordinary pork belly into a masterpiece of crispy skin and juicy meat, all achieved through careful oven roasting. This recipe delivers the beloved taste of traditional lechon without the need for a whole pig or outdoor roasting pit.
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Prep Time 30 minutes
Cook Time 6 hours
Marination Time 8 hours
Total Time 14 hours 30 minutes
Course Main Course
Cuisine Filipino
Servings 8
Calories 10 kcal
Difficulty Medium

Equipment

  • Roasting pan with rack (pangihaw na may sapin)
  • Meat thermometer (termometro para sa karne)
  • Sharp knife [Matalas na kutsilyo]
  • Paper towels
  • Aluminum foil

Ingredients
 

  • 4 pounds pork belly with ribs liempo
  • ½ cup vinegar suka
  • 1 tablespoon salt asin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper dinurog na paminta

Instructions
 

  • Get your pork belly from the refrigerator and check that it has skin and ribs attached (Kumuha ng liempo na may balat at tadyang). Clean the meat thoroughly under cold running water (Hugasang mabuti ang karne sa malamig na tubig). Using paper towels, pat the entire pork belly completely dry (Patuyuin ng mabuti gamit ang paper towel). This step is crucial for achieving crispy skin.
  • Take your sharpest knife (matalim na kutsilyo) and carefully score the skin in a diamond pattern, making sure to only cut through the skin and not into the meat (Markahan ang balat ng diamond pattern, ingatan na hindi masugatan ang laman). Make your cuts about 1 inch apart. If you cut too deeply into the fat or meat, the skin won't crisp up properly.
  • Pour the vinegar (suka) into a small bowl. Using your hands, massage the vinegar all over both the meat and skin (Ipahid ang suka sa buong karne at balat). In another bowl, combine the salt (asin), garlic powder (pulbos na bawang), and ground black pepper (dinurog na paminta). Apply this seasoning mixture only to the meat portion, avoiding the skin completely (Ipahid ang seasonings sa laman laman, hindi sa balat). The skin should remain free of any seasonings to achieve maximum crispiness.
  • Place the seasoned pork belly on a roasting rack with the skin facing up (Ilagay ang inihaw na may nakatihaya ang balat). Place the rack in your refrigerator, leaving the pork uncovered (Ilagay sa ref ng walang takip). Let it rest overnight or for at least 8 hours. This resting period allows the skin to dry out thoroughly, which is essential for achieving that glass-like crispiness.
  • Remove the pork from the refrigerator 1 hour before cooking (Ilabas sa ref 1 oras bago lutuin). This allows the meat to come to room temperature, ensuring even cooking. Meanwhile, preheat your oven to 180°F (82°C).
  • Place the pork, still skin-side up, on the roasting rack in your preheated oven. Cook at 180°F for 3 hours. This low and slow cooking helps render the fat and tenderize the meat (Ito ay para matunaw ang taba at lumambot ang karne). Do not open the oven door during this time.
  • After 3 hours, increase the oven temperature to 320°F (160°C). Continue cooking for another 1.5 hours. The meat will continue to tenderize while the skin begins to dry further (Patuloy na lulutuin ang karne habang natutuyo ang balat).
  • For the final stage, raise the temperature to 430°F (220°C). Cook for 30-40 minutes, or until the skin has turned golden brown and is blistered all over. The skin should make a hollow sound when tapped with a knife.
  • Check that the internal temperature of the meat reaches 145°F (63°C) using a meat thermometer. Insert the thermometer into the thickest part of the meat, avoiding touching the bone or fat.
  • Once done, remove from the oven and let rest for 15-20 minutes before cutting (Palamigin ng 15-20 minuto bago hiwain). This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
  • Slice the lechon using a sharp knife, making sure to cut through the crispy skin first to prevent it from separating from the meat (Hiwain gamit ang matalas na kutsilyo, unahin ang pagputol sa crispy na balat). Serve immediately while the skin is still crispy.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days (Itago sa ref ng hanggang 3 araw). To reheat, place in a preheated 350°F (175°C) oven for 15-20 minutes, then finish under the broiler for 2-3 minutes to re-crisp the skin (Para muling initin, ilagay sa preheated na hurno ng 15-20 minuto, pagkatapos ay broil ng 2-3 minuto para muling kumaripas ang balat). Avoid using the microwave as this will make the skin soggy.
  • To serve traditionally, pair with Mang Tomas sauce (sarsa), steamed rice (kanin), achara (pickled papaya), and spiced vinegar. You can also serve with fresh tomatoes and onions (kamatis at sibuyas) on the side.

Tips from Lola's Kitchen

  1. Pat the skin completely dry before and after refrigeration
  2. Score the skin evenly but don't cut into the fat layer
  3. Keep the oven door closed during cooking
  4. Let rest for 15-20 minutes before cutting
  5. Use a very sharp knife when scoring the skin
 

Nutrition

Calories: 10kcalCarbohydrates: 0.4gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gCholesterol: 3mgSodium: 131mgPotassium: 35mgFiber: 0.1gSugar: 0.02gVitamin A: 4IUVitamin C: 0.1mgCalcium: 5mgIron: 0.1mg
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