Yes this Crispy Oven Baked Lechon is totally made crispy in the oven. Just follow my fool proof method of boiling, drying and baking and you too shall have this super crispy yet juicy Lechon.
I've made this recipe for other brands, but have not put it on here on my own site. Tis the time.
The first time I did this my own Mother did not believe that I could get that super thin and crispy skin by cooking it in the oven. Now it's the only way we make it. Her thinking was the only way to make Lechon Kawali was to deep fry it in a vat of oil. To me that is redundant.
If you have ever seen real Lechon made it's cooked over coals on a spit and the pig is cooked for hours so that the skin is super thin and the layers of fat melt into the meat so that you get nice and juicy morsels.
Following this method to the letter is a must to get the same result. Especially the drying out part. DO. NOT. SKIP. IT. If you do all you will get is rubbery burnt skin. The worst Lechon ever.
Ingredients
The ingredients list is super simple to make Crispy Oven Baked Lechon.
Pork Belly Slab with Skin On - This recipe works even if you have as little as 2 pounds and even up to 10 pounds of pork. Make sure the skin is on when you buy it. In this recipe I am using a 2 pound slab of pork belly.
Oil - After drying you need a way to get the seasoning to stick so we will just lightly brush some oil all over.
Salt and Pepper - Use the best that you have.
How To Make Crispy Oven Baked Lechon
Before you start note that this is a two day process. You need to have the boiled pork to dry out in the fridge for at least 1 night. The skin needs to be completely dry before baking.
Fill a large pot with water and season with salt. Bring up to a rapid boil and then add in the slab of pork skin side up. If you find your pork bobbing up to the top place a small heavy plate on it to keep it in the water.
Leave the heat on high and after 30 minutes flip the pork and boil for a further 30 minutes with the skin side down.
After 1 hour of boiling line a plate with paper towels and place the cooked porkbelly on top. Leave to cool at room temperature and then transfer to the refrigerator to dry out overnight. Do not cover it with plastic wrap. The fridge naturally draws out moisture so please don't covert.
The next day place the pork on a baking tray that has been lined with foil. Place the dried pork belly on the foil.
Brush oil all over the pork
Season all sides with pepper.
Then finish off with seasoning salt all over.
Bake in the oven skin side up at 400F for 1 hour.
Take out of the oven and leave to rest for at least 10 minutes for the meat to relax and release the juice.
Look at all the layers. Thin and crispy skin with a thin layer of fat marbled with super juicy meat.
How To Serve Crispy Oven Baked Lechon Recipe
To serve cut the Lechon into small pieces and eat while still warm.
My ideal sawsawan (dip) is a mixture of vinegar, soy sauce with tiny bits of red onion. It totally cuts through the fat.
Another favorite is dipping it in some Mang Tomas sauce, for something with a little bit of sweetness.
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Equipment
- Large Pot
- Baking Pan
- Paper Towel
- Foil
Ingredients
- 2 Pounds Pork Belly
- Olive Oil
- Salt
- Pepper
Instructions
Note before you start this is a multi-day process. Please follow it to ensure crispy skin sucess.
- Day 1: Boil and Dry the Pork. Fill a large pot with water and season with salt. Bring up to a rapid boil and then add in the slab of pork skin side up. If you find your pork bobbing up to the top place a small heavy plate on it to keep it in the water. Leave the heat on high and after 30 minutes flip the pork and boil for a further 30 minutes with the skin side down.
- After 1 hour of boiling line a plate with paper towels and place the cooked pork belly on top. Leave to cool at room temperature and then transfer to the refrigerator to dry out overnight. Do not cover it with plastic wrap. The fridge naturally draws out moisturer so please don't covert.
- Day 2: Pre-Heat oven to 400F.The next day place the pork on a baking tray that has been lined with foil. Place the dried pork belly on the foil. Lightly brush all sides of the pork with oil and season with salt and pepper. Bake skin side up for 1 hour.
- Take out of the oven and leave to rest for at least 10 minutes for the meat to relax and release the juice.
- Slice into small pieces and serve.
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