Lechon sa Oven

Lechon sa Oven - Litson na Baboy
Lechon sa Oven is my home cooked version of the popular Pinoy Litson na Baboy, Pig or Piglet Roasted in open charcoal flame. My home cooked version of lechon is slow cooked in a regular home kitchen oven. I used pork belly roast bought from the supermarket, here in Australia roast pork cuts are available in different cut sizes in ready to cook packs, the only problem was when I opened the pack the pork belly roast has roasting knife cuts on the skin. I have no choice , there must be some reasons for those cuts. To make my Lechon sa Oven,

Lechon sa Oven


I just rub the pork belly roast with sampalok sinigang mix, salt and pepper and lay in a baking foil lined with lemongrass, spring onions, bay leaf, garlic and onion, rub the skin with soy sauce and slow cook in the oven. Here's how I made my version of home cooked Lechon sa Oven.

Lechon sa Oven Recipe

Ingredients:

1 kilo pork belly roast
1 bundle spring onion, chopped/sliced
3 stalks lemongrass, chopped/sliced
1 small size onion, chopped
2-3 pcs. bay leaf
1/2 head garlic, crushed, chopped
1 small packet sampalok sinigang mix
1/4 cup butter, melted
soy sauce
salt and pepper

Cooking procedure:

Lechon sa Oven - Cooking Procedure

Preheat oven to 300°F to 350°F. In a roasting pan with the same size with the pork belly place and arrange to form a bed the spring onion, lemongrass, onion and garlic, keep aside. Pat dry the pork belly and rub the inner side with the sampalok sinigang mix then with salt and pepper to taste. Place the seasoned pork belly in the roasting pan with the skin outside. Drizzle the pork belly skin with soy sauce and rub to evenly coat. Place the roasting pan in the pre-heated oven and roast for 1 1/2 to 2 hours. Occasionally brush the skin with butter. Adjust, lower the temperature if the skin is drying or cooking to fast. Increase the oven temperature to 400°F to 450°F during the last 10 to 15 minutes of cooking or until reddish in color and the skin should be crisp at this stage. Remove from oven and cover the roasting pan with aluminium foil and let rest for 10 to 15 minutes. Cut into serving pieces and serve with your choice of dipping sauce.

See other Pork Lechon recipes; 

See other related recipe:



Comments

  1. ZiggyOctober 3, 2010 at 12:47 PM

    you genius! i'll make this one very very soon! thank you very much for this ut-man! huha!

    ReplyDelete
  2. UnknownOctober 5, 2010 at 2:11 AM

    this is easier, I used to boil mine first and then to the broiler, ma- try nga eto!! TFS!!

    ReplyDelete
  3. UT-ManOctober 5, 2010 at 2:49 PM

    @Ciggy, Thanks Mate.

    @marlin102567, I have not tried yet the boiling metho, thanks.

    ReplyDelete
  4. ZiggyOctober 5, 2010 at 9:13 PM

    Now I forgot to ask the question, where in Australia are you??? If you are in melbourne, then you gotta go to my kids bday this month.

    serious.

    ReplyDelete
  5. AnonymousOctober 6, 2010 at 4:10 PM

    i have to try this soon. it looks perfect with the tanglad!!

    ReplyDelete
  6. ut-manOctober 8, 2010 at 2:57 PM

    Hi blauearth, yes it is, there are no exact quantities, you may experiment or try lechon Cebu style stuffing.

    ReplyDelete
  7. jazzOctober 13, 2010 at 4:29 PM

    nakakatuwa nmn kyo tnx for sharing..more recipe posting..pwede po kaya sa turbo broiler ko gawin to&pwede po b sa turbo ang aluminum foil..pls.reply..tnx a lot..gudluck&godbless u always..

    ReplyDelete
  8. Miss BeeOctober 26, 2010 at 6:33 AM

    Hi Ut-man, thank you for this blog, you make my dinners so yummy! I live in brisbane and am always checking your blog for new entries. I made this last night and it was so good, everyone at home said it was like we were back in Cebu. Unfortunately, i had bad stomach ulcers so i couldn't enjoy it as much. But i had a little bite and it was so good. Thanks again and Mabuhay to you!

    ReplyDelete
  9. ut-manOctober 26, 2010 at 4:09 PM

    Hi jazz,
    I have not tried it with the turbo broiler but technically pwede, set lang siguro sa mababa and temp and require more para di mag-dry yong skin.

    ReplyDelete
  10. ut-manOctober 26, 2010 at 4:18 PM

    Hi Miss Bee,
    Thanks for your continued support. Too bad for the stomach ulcer, and not enjoy your kitchen success, well at least everyone at home have a good meal.

    ReplyDelete
  11. UnknownNovember 4, 2010 at 4:45 AM

    This recipe is great and easy and tastes like
    Cebu style Lechon

    Rick

    ReplyDelete
  12. ut-manDecember 11, 2010 at 12:42 PM

    Thanks for the feedback Rick.

    ReplyDelete
  13. AnonymousMarch 23, 2011 at 1:42 PM

    I tried this twice..it really taste good..pero bakit di malutong un balat?

    ReplyDelete
  14. ut-manMarch 23, 2011 at 8:47 PM

    Brush the skin more frequently with butter or oil.

    ReplyDelete
  15. violetApril 12, 2011 at 5:43 AM

    d ba naglasang sinigang na lechon manok? why did you use the sampalok? =/

    ReplyDelete
  16. ut-manApril 12, 2011 at 6:36 PM

    Hi Violet,
    Dapat talagang gamitin ay talbos ng sampalok pero di available, hindi naman.

    ReplyDelete
  17. AnonymousJuly 10, 2011 at 4:58 PM

    Hi, Bakit po ganun yung balat parang chicharon? Sang part po ng oven nyo nilalagay sa middle o sa top rack? Ano po setting bake po ba o grill? Sorry daming tanong twice ko na kasi ginawa di pa rin maperfect. Salamat po!

    ReplyDelete
  18. ut-manJuly 10, 2011 at 6:45 PM

    Hindi ko rin malaman bakit di umubra sayo ang recipe.
    I used electric oven with top grill, baka yon dapat para yong heat ay direct sa balat ng pork, I hope this helps. Salamat sa feedback, sana matulongan ka rin ng mga naka try na readers kong paano rin nila ginawa.

    ReplyDelete
  19. Yes PwedeAugust 27, 2011 at 7:24 AM

    Wow, yummy. Sarap naman nito. Pwede to sa Yes Pwede.

    ReplyDelete
  20. babymommaNovember 1, 2012 at 9:37 PM

    i wanted to cook this for my son's christening. i am scared that the skin will turn out like cracklings. my question is.. how did you set your oven? my oven has bake and broil options only. so? bake and bottom rack? or bake and upper rack? thanks!

    ReplyDelete
  21. UT-ManNovember 3, 2012 at 6:36 PM

    Hi babymomma,
    Bake at the bottom rack for 2 hours for this 1 kilo size, for 2 to 3 kilos about 3 to 4 hours.

    See also the Roast Pork Leg Pinoy Style.
    http://www.overseaspinoycooking.net/2012/10/roast-pork-leg-pinoy-style.html

    ReplyDelete
  22. babymommaNovember 8, 2012 at 11:57 PM

    thanks so much. it turned out very good and crispy like the real lechon. :-) everybody loves it. i wish i could post the pics.

    ReplyDelete
  23. AnonymousJanuary 1, 2013 at 8:47 PM

    Hi thanks so much for this recipe...it is really really good! I tried it yesterday and the taste is superb! the skin is as crisp as real lechon.... Thumbs up!!!

    ReplyDelete
  24. UT-ManFebruary 11, 2013 at 5:20 AM

    Hi babymomma,
    I am happy the recipe worked for you, thanks for the feedback.

    Hi negs,
    Thanks for that valuable feedback also.

    ReplyDelete

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