Crispy Oven Baked Lechon Recipe
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.
Servings: 4 People
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.
Notes
Note: Drying time is not optional. You must boil first and then leave to dry uncovered in the refrigerator for at least 24 hours to get that thin crispy skin.
You can boil the pork belly ahead of time. Up to 3 days before cooking and leaving it in the refrigerator. There is no need to take it to room temperature. You can bake directly from the refrigerator. Just don't forget to season it first.
This recipe works for pork up to 10 pounds.