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!
Please hug me. I deserve it. I just discovered the path to hog heaven. And quite by accident, too.
Let me tell you the long-winded story of how this lovely oven-roasted pork belly you see before you came about. But before that, here's what you'll need to make it.
Ingredient list
- Pork belly slab with ribs or with out- since the lechon takes hours to roast in the oven, I suggest finding the largest piece of belly you can find to make it worthwhile. If using bone-in, have the butcher cut through the ribs without going through the meat to make chopping the roast pork into pieces easier when serving.
- Vinegar- the acids break down the protein fibers, tenderizing the meat. It also draws out excess moisture from the skin, helping it crisp.
- Garlic powder, salt, and pepper- a simple mix of seasonings to boost flavor.
How I discovered this lechon sa hurno recipe
I was chatting with a cousin in the Philippines when our conversation strayed to her newly bought full-sized oven. She was listing what she has cooked and baked in it so far...Filipino-style coconut macaroons, embutido, egg pies, lechon sa hurno...when I stopped her in her tracks. Lechon in the oven? "Oh, yes," she states. "It's pretty simple." She elaborates, "Season the pork belly, refrigerate it overnight to dry out, set it on a roasting pan, and roast it in the oven at 160 degrees for about 3 hours. When the meat is done, crank the heat to 220 degrees for about 30 minutes to crisp the skin."
I prepared my pork belly Friday night and kept it in the refrigerator overnight as directed. Come early Saturday, I arranged the slab on a roasting pan and preheated my oven. The closest my oven will go to 160 F was 180 F. Hmmm. Will 20 degrees matter? Probably not. So I went ahead at 180 F and set my timer for 3 hours, excitedly peeking in occasionally. The timer buzzed, and my little porky friend was as pale as ever.
Hmmm. Should I call the Philippines? Noon PST=3 AM in Tarlac, but hey, I was in the middle of a cooking crisis. "Haalp! What did I do wrong?" I yelped to her on the phone. "You were supposed to roast it at 160 degrees CELSIUS", she grumbled in semi-sleep. DUH.
Instead of keeling over with trepidation, I hastily increased the temp to 320 degrees FAHRENHEIT. After 1 ยฝ hours, it was beautiful and golden. I raised the temperature to 430 F, and in about 40 minutes, the skin was nice and crisp.
Boy, let me tell you. It was the most delicious mistake ever. I took out the roasted pork from the oven at 2:30 PM, and it was already 6:30 PM when my daughter finally had her share. The meat was still moist and tender after that many hours. And it was still so crispy, I could hear the skin crackling as she chewed!
How to cook lechon in the oven
I don't know what magic happened here, but I am sure you will agree that this is the moistest meat and crispiest rind you will ever find on a lechon sa hurno. A must on your recipe list!
- Prick the skin with a knife, making sure not to pierce through the fat and flesh, as this will allow juices to seep onto the skin and keep it from crisping. Massage vinegar over the pork to help tenderize the meat and dry the skin.
- Rub with seasonings.
- Place on a wire rack set over a baking sheet with skin side up and refrigerate overnight, uncovered to chill.
- Pat down with paper towels to remove any excess moisture. Cook in the oven according to the directions below. Let the roasted pork stand for a few minutes before slicing to redistribute juices and moisten the meat.
Cooking tip
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.
Frequently Asked Questions
What's the difference between lechon roll and lechon belly?
The two are the same; both are made with pork liempo (belly) and cooked using the method. The significant difference is how they're prepared. As its name implies, the former is stuffed with lemongrass and other aromatics and then rolled into a log, while the latter is seasoned and roasted as is.
What part of the pig is lechon?
The whole suckling pig can be used for lechon, like the cochinillo. Lechong ulo (pig's head) is a great option for smaller servings, while the liempo makes for other versions such as this crispy oven-roasted pork belly.
Serving suggestions and storage instructions
- Crispy pork belly is delicious as an appetizer with your favorite drinks or as a main dish with steamed rice. While waiting for the pork to cook, you can make homemade sauce a la Mang Tomas or spicy vinegar for dipping!
- This oven-roasted pork is best consumed when freshly cooked. To store leftovers, keep in airtight container and refrigerate for up to 3 days.
- To reheat, cover loosely with foil and bake in a 325 F oven for 15 to 20 minutes. Remove the foil and increase the heat to 400 F until the skin crisps and the pork reaches an internal temperature of 165 F. You can also reheat the pork in the air fryer at 350 F for about 8 to 10 minutes.
More Crispy Pork Recipes
Ingredients
- 4 pounds pork belly with ribs
- ยฝ cup vinegar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
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 ยฝ 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
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.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Rammel Miranda says
Hey guys, I was craving for lechon for a week already. So I went out on a quest to satisfy my palate. Even the wife was also wanting to taste a lechon. The very next day, I tried the recipe for the โlechon sa horno.โ End result was a success. It was plump, juice, & so crispy. Thanks for sharing the recipe.
Rt says
What roasting pan do you use? Could you suggest any good roasting pans?
Abby says
I modified the time since I used a smaller size pork belly. It was a hit, the 430 last part cooking made the difference. Thanks for sharing this. No need ti buy lechon anymore since we can make it at home.
Ralph Sales says
Hi... my oven lowest is 100 degrees C shall i decrease the cooking time? Also the heating elements in the oven should be top and bottom with or without fan? Thank you
Laarni says
I should say my hunt for the perfect recipe for lechon sa hurno is over! I finally perfected it thanks to you, Lalaine! You are my fairy godmother in the kitchen ๐ Donโt tell my husband I already ate half of the lechon! Hahaha!
Belkys Balaguera says
Hi! Should the rosting pan be covered or uncovered?
Lalaine Manalo says
Uncovered ๐
Paolo says
Iโve been wanting a smoother crackling โas on your videoโ so Iโm trying this tomorrow with a 5-pound joint of belly pork. The meat is now drying in the fridge. Being used to an English style roast, I hope it isnโt too vinegary. Looking forward to it!
bisaya nga naa nas NC says
apparently she just copied and pasted what she originally wrote, and this is typical of filipinos because it doesnt really explain the procedure clearly even if she meant well. ^^
but do correct me if im wrong, i think what she meant by the cut through the ribs but not the meat is about lengthwise or halfwise, vertically chopped or horizontally chopped.
either you have the butcher cut it up where hes dividing the length of the ribs where youre left with a row of short ribs and you can then cut later the part where theres only meat in between the ribs, or you have it cut up parallel to the ribs, not cutting through bone, so youll have long uncut ribs. and that may be difficult to divide into smaller pieces when serving.
to the chef: im yet to try your lechon! my hubbys bday is next week and im keeping my fingers crossed as well as so hopeful nga lami. balik rako when nabuhat na, until then Thank you so much for sharing!
Cara says
Is it okay to use pork belly without the skin? Or will it be a different result?
Albert Tsang says
I just made this. I made some time adjustments because my piece didnt have bones and my 4.8 lb piece was cut in half. I cooked at 180 degrees for 3 hours then 320 degrees for 1 hour then 430 for 30 mins, then added a few more mins since the middle had oil pool up and didnt get crispy.
The meat turned out super moist and tasty, so I enjoyed the recipe, but for the skin, only the edges were fairly crispy. It was really hard to cut the crispy skin and really hard to chew the non-crispy skin. Should I have kept cooking it longer on the highest temp? Can I broil it now to finish off the rest of the skin? Is there a way to cut it easier?
Thank you for the recipe! I'm sure I just need to make some tweaks to make it better. I appreciate the help.
Malou says
If the meat is only half the recipe should i cook it half the time too? I only have 2 lbs of meat so I am thinking of doing everything half (time on the oven). I don't want to burn the meat.
Lalaine Manalo says
Yes, please adjust the cooking time ๐
Albert T says
Hello, I got a 4.8 lb. Pork belly with no bones, and the butcher cut it in half... so now I have 2 2.4 lbs pork belly pieces. How do you think I should adjust the times? I figured that since the piece is cut into 2, it would cook slightly faster.
James L says
i see that you mention Tarlac, are you from there. I do have a Traeger Smoker...can i use this recipe on smoker?
Lalaine Manalo says
Yes, I am from Tarlac ๐ I am sorry but I've never tried this recipe in a smoker. Definitely worth experimenting ๐
Jane says
This looks so good!!! I'm excited to make it. What size should I have the butcher cut the meat? Thanks!
Lalaine says
No need to cut the actual meat, the recipe calls for about 4 to 5 pounds. Just have the butcher cut through the bones but all the way through so it will be easy to chop when roasted ๐
Jane Huang says
Ahhhh thanks, I understand now. If the pork belly at our butcher doesn't come with ribs, should I adjust cooking temperatures / times at all? Thanks!
Lalaine says
Hello Jane,
Maybe just decrease the roasting time about 5 to 10 minutes as meat with bones do cook a little longer. I hope you enjoy the recipe!
Tin says
I tried this recipe and the pork belly turnedout a winner. Itโs a show stopper. Thank you for sharing this recipe.
Lalaine Manalo says
Hi Tin! It definitely is a showstopper. Glad it worked out well for you.
Lizelle says
Can I do this with the pork belly rolled up like a log and roasted on a spit? My oven has a rotisserie function that I'd like to use.
Lalaine says
Hi Lizelle,
Here's the recipe link for the pork belly roll https://www.kawalingpinoy.com/pork-belly-lechon-roll/ It has the same cooking method, just rolled up ๐ I am going to update post later this week with new photos and additional ingredients such as lemongrass. ๐