Lechon Macau

Lechon Macau
Lechon Macau, here is my version of lechon Macau using pork rasher. Fresh pork rasher, pork belly cut into about 2” by 1” rectangle are always available here at Woolworth Supermarket.

Chopped Lechon Macau

 I was planning to make some lechon kawali but I run out of oil, instead I end up making this lechon Macau. Seasoning is simple just rub the pork with Chinese five spice powder, pepper and salt. Here is my version of Lechon Macau.

Ingredients:

1 kilo pork rasher, pork belly
2-3 pcs. star anise
1/2 head garlic, crushed
2-3 pcs.bay leaf
Chinese five spice powder
salt and pepper

Cooking procedure:
Lechon Macau - Cooking Procedure

In a pot place the pork and add water to cover the meat up to about 1”. Add the star anise, garlic, bay leaf and about 1 tbsp. of salt. Bring to a boil and simmer for 30 to 45 minutes or until just tender. Remove from pot drain and let cool down. Using a fork prick the pork skin all the way down to the meat layer. The skin should be pricked as close as possible. Rub the skin with salt, then the meat and sides rub with mixture off Chinese five spice powder and pepper powder. Arrange the pork in a baking tray or aluminium tray, skin side up and enough space between the pork rashers. Let marinate with the salt and Chinese five spice rub for 30 to 45 minutes. Pre heat the oven at 250°C when the oven is hot place the baking tray at the center. Roast for 30 to 45 minutes. Check periodically if is the skin changes color suddenly, reduce the oven temperature to 200°C. Let it roast till the pork skin is blistered and turned to golden brown. Remove from oven and let rest the meat for at least 8 to 10 minutes. When ready to serve chop in into serving pieces with your favourite dipping sauce.

See other Pork Lechon recipes; 

See other related recipe:


Roast Pork Tocino Style
Lechon Manok
Max's Style Fried Chicken
Savory Chicken, Roast Chicken
Chicken Relleno
Crispy Pata
Lechon Manok, Turbo Broiled Chicken

Comments

  1. UnknownJuly 29, 2010 at 11:41 PM

    yummm this looks incredibly delicious :)was the skin just as crispy?

    ReplyDelete
  2. ut-manJuly 30, 2010 at 4:08 AM

    Hi becky, yes they were so crispy that you can break them with your hands. Thanks.

    ReplyDelete
  3. hungrynezJuly 30, 2010 at 9:25 AM

    this really is convincingly easier than lechon kawali. i will try this one very soon. i can't wait to have that crunchy bite.

    ReplyDelete
  4. AnonymousJuly 30, 2010 at 11:15 PM

    right now by just reading the recipe, i'm craving lechon kawali.. i must cook it tomorrow.. thanks for posting this..

    ReplyDelete
  5. ZiggyAugust 10, 2010 at 6:25 PM

    it is indeed much more easier. instead of doing it in a kawali and then running away from time to time. it is always a battle to make lechon kawali but this one gives a peace sign. kain lang daw :)

    ReplyDelete
  6. ut-manAugust 11, 2010 at 8:41 PM

    @hungrynez, @Ziggy,
    it is easier and at least some of the fats are are drained... Thanks.

    ReplyDelete
  7. Australia Travel Visa, Australia VisaAugust 12, 2010 at 12:25 PM

    Thanks for sharing your recipe. I am so much hungry with this crispy Lechon Macau. And I guess it is very easy to prepare. Good post!

    ReplyDelete
  8. AnonymousAugust 20, 2010 at 4:10 PM

    how many tbsp of Chinese five star powder should be used?

    ReplyDelete
  9. ut-manAugust 20, 2010 at 6:28 PM

    I did not actualy measure I just dust and rub the five spice powder and salt on to the boiled pork, its about a tsp of both.

    ReplyDelete
  10. UnknownSeptember 7, 2010 at 1:23 PM

    Hello! where can i buy star anise? please reply...

    ReplyDelete
  11. ut-manSeptember 7, 2010 at 6:01 PM

    Star anise should be available in most supermarket's spice section or any Asian or Indian store if you're overseas. I hope you can find one soon.

    ReplyDelete
  12. AnonymousNovember 15, 2010 at 7:26 PM

    wow ang sarap naman

    ReplyDelete
  13. AnonymousNovember 17, 2010 at 8:02 AM

    i tried this recipe today and i cant believe that my husband give me a nice compliment ,,he says.. this is my good meal so far..hehhehe..thank you so much..

    ReplyDelete
  14. MBJanuary 21, 2012 at 4:58 PM

    Looks very tasty..btw is the oven temp. indicated right? 200deg F is a bit low for roasting. should this be 200 deg C ?

    ReplyDelete
  15. ut-manFebruary 26, 2012 at 1:59 PM

    @MB,
    Thank for highlighting the error, already rectified.

    ReplyDelete
  16. anonJuly 13, 2014 at 11:46 PM

    Parang kinopya po ang recipe ninyo verbatim
    http://www.interaksyon.com/lifestyle/weekend-recipe-chef-dario-roxas%E2%80%99-lechon-macao

    ReplyDelete
  17. UT-ManJuly 14, 2014 at 8:42 PM

    Hi anon,

    Salamat, oo pero palagay ko yong contributor o siguro yong writter ng TV5 ang nangupya hindi si Chef Dario.

    Salamat kaibigan, malaking problema ko talaga ang mga nagungupya. yong iba naayos pero karamihan mahirap sawayin.

    ReplyDelete
  18. UnknownJuly 17, 2014 at 6:10 PM

    nakakamiss yung lechon macau. nakakagutom. sayang bawal ang pork ditto.

    ReplyDelete
  19. UnknownJuly 26, 2014 at 12:09 AM

    Tried it for dinner, GOOD, NICE & TASTY! But failed on CRISPYNESS.

    ReplyDelete

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