Lechon sa hurno (oven roasted pork)
We were planning on seeing Harry Potter and the Goblet of Fire yesterday morning, and eat an early lunch our, but Big Sister wouldn’t get out of bed. By 12.00 noon we knew we wouldn’t be able to go out anymore. Little Sister was throwing a tantrum and I was problematic about lunch. I hadn’t taken anything out of the freezer because the plan was to eat lunch out.
I took out a whole slab of pork and threw it, very much frozen still, into the pressure cooker. I added a lot of salt and some water and cooked it for about 40 minutes from the time the valve started to turn.
Straight from the pressure cooker, I placed the boiled pork into an oven dish, skin side, up, and put in the oven. Minutes later, it turned into that mouthwatering thing you see in the photo. It’s really lechon kawali except that there’s no deep frying involved.
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I tried this recipe for new year’s eve; it was easy and it turned out great. Thanks! I’ve been living in the boonies of the US where there’s no Pinoy restaurants so I was really missing lechon kawali.
Oh, good! Less mess, right? Less work and less fattening too. Cooking it this way actually allows the prok fat to drip.
Can I use the slow cooker instead of a pressure cooker para mapalambot yung pork?
I think you can do that, Tonette. In fact, even an ordinary casserole will do so long as the pork is simmered long enough.
Hi,
I’d like to try this recipe. Kungsa oven, ilang deg? for how long? So pwede kong pakuluan sa caserole then paglambot sa oven na?
dee, it really depends on what kind of oven you have. if you have a “grill” setting, should take about 20 to 30 minutes at 180oC.
Thanks Connie,
I have an electric oven with broil/grill setting. Do I place the pork in a baking dish or pan? Do I have to boil the pork first until tender before cooking in the oven? Anong ihahalo sa pagpapakulo?
Yes, dee, boil with lots of salt until tender.
This looks good! I’d love to try this one at home. Then serve it my barkada composed of a Korean, an Indonesian, two Filipinos and a Chinese – we call ourselves the Crispy Pata Gang! i’m sure this would pass our taste.
Thanks Connie.
Excellent. Too bad I only have a gas oven. Though it does have a broiler… maybe I can set the broiler on low and keep the pork about halfway down?
Or, I can use this as an excuse to buy a turbo broiler. It’d certainly save me from the medical bills incurred from hot splattering oil everywhere
Thanks.
Any left over can be made for tokwa’t baboy, dipped in your tokwa’t baboy sauce, panalo!
Ito rin ang sahog ko for ginisang gulay, much like your liempo, although mine is not boiled – broiled na diretso. Try this for adobong sitaw, it’s a wow!
Hi Connie,
You said “if you have a “grill” setting, should take about 20 to 30 minutes at 180oC” – is this the same if I use the Turbo broiler?
Also, since it’s cooking in a baking dish, so then it’s fat is still there or will this fat/ oil dry up? Thanks.
racquel, yes, same principle as turbo broiler. If you don’t want the bottom to get soaked in the fat, you can place the pork in a rack that fits into the baking dish.
I even used 220 degrees on the Turbo and yet it still took me almost an hour for the skin to become crispy. So then, if it’s just 180 degrees, won’t this take much longer?
It depends on 1) how mature (or young the hog) which determines the thickness and toughness of the skin 2) how sufficiently it has been boiled 3) the quality of the cooker.
By the way, are you measuring the temp by Celcius or Fahrenheit?
This looks so delicious, Connie! I cannot wait to try! Is this a pork belly roast you used? What should I buy? I also have a pressure cooker and will use the technique you did. I also would like to know if I could broil it after the slow cooker process? Please let me know. Thank you for your wonderful site, I love to cook! Eileen
hi ms connie
tried this recipe, nasarapan husband ko. tks and more power.
i’ve tried it last night for dinner and oh my it was really crispy! i never imagined it that easy to make. just like you, i don’t like cleaning oil splatters. and my husband adores it, to think that normally he doesn’t like pork rind and fat. he told me he has not eaten something like that before.well, i guess french are missing a lot of yummy stuffs ! it encourages me to serve more filipino food for him . thanks a lot connie. you really are my cooking fairy!
Perhaps, crispy pata next time?
I have tried eating in a new Visayan Lechon Restaurant near Mother Ignacia Street, Quezon City. It’s in front of ABS-CBN exit. it’s called “Hacienda Lechoneros”. It’s the best lechon I ever taste. Check it out. they also have Facebook page name as Hacienda Lechoneros.