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!

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 ½ 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!

1. 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.
2. Rub with seasonings.
3. Place on a wire rack set over a baking sheet with skin side up and refrigerate overnight, uncovered to chill.
4. 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.

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.