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chopped Lechon sa Hurno on a wooden cutting board with a bowl of dipping sauce on the side.
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4.67 from 21 votes

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 Time10 minutes
Cook Time6 hours
Cooling8 hours
Total Time18 hours
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 1573kcal
Author: Lalaine Manalo

Ingredients

  • 4 pounds pork belly with ribs
  • ½ cup vinegar
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
US Customary - Metric

Instructions

  • With a knife, pierce the skin a few times. Pour vinegar over and massage on the meat.
  • Rub garlic powder, salt, and pepper all over the meat.
  • Refrigerate overnight, uncovered and skin side up, to chill.
  • With paper towels, pat down surfaces the pork belly to completely dry. Arrange on a roasting pan fitted with a rack.
  • Bake in a preheated 180 F oven for about 3 hours.
  • Increase temperature to 320 F and continue to cook for about 1 to 1 ½ hours or until meat is cooked through and browns.
  • Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until the skin is very crisp.
  • Remove from oven and allow to rest for about 5 to 10 minutes before slicing. Serve immediately

Video

Notes

  • Have the butcher cut through the ribs without going through the meat to make it easier to chop the lechon into pieces when serving.
  • Use a roasting rack to ensure even heat circulation and browning. Do not use a baking dish, as the rendered fat will pool around the meat, affecting the crunchy texture.

Nutrition

Calories: 1573kcal | Carbohydrates: 1g | Protein: 28g | Fat: 160g | Saturated Fat: 58g | Cholesterol: 218mg | Sodium: 1260mg | Potassium: 565mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg