Lechon sa Hurno
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!
- Prep time
- 10 min
- Cook time
- 6 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 pounds pork belly with ribs
- 1/2 cup vinegar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
Instructions
- 1
With a knife, pierce the skin a few times. Pour vinegar over and massage on the meat.
- 2
Rub garlic powder, salt, and pepper all over the meat.
- 3
Refrigerate overnight, uncovered and skin side up, to chill.
- 4
With paper towels, pat down surfaces the pork belly to completely dry. Arrange on a roasting pan fitted with a rack.
- 5
Bake in a preheated 180 F oven for about 3 hours.
- 6
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.
- 7
Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until the skin is very crisp.
- 8
Remove from oven and allow to rest for about 5 to 10 minutes before slicing. Serve immediately