Oven-Roasted Pig's head you can easily make in your kitchen! An interesting entree with super crispy skin and moist, tender meat, this lechon ulo ng baboy is sure to be the star of the party.
I made this roasted pig head for our holiday series here on the blog last weekend but decided not to post it. The lechonย was a success; I wasn't happy with my final photo shot above.
I mean, it looks more like something you'd see in a horror movie than something you'd serve for Noche Buena.
However, I already shared a picture of the pig head on Instagram, and everyone was asking for the recipe, so I thought I might as well put it up. After all, how pretty can you possibly make a pig snout look?
Remembering those roasted pork morsels now, I can't believe I thought of NOT posting the recipe on the blog. What was I thinking? Just look at the super crunchy skin and moist meat! Pretty or not, this roasted pig head is sure to be the star of any holiday party!
I've used this lechon sa hurno technique on pork belly and shoulder with great results, and I was glad to see it works well on a pig head, too. The low and slow roasting method really makes for amazing melt-in-your-mouth tender meat.
Maybe one day, I'd find a small suckling pig that would fit in my oven; it would be an exciting experiment.
How Long Does it Take to Roast a Pig
The roast pig head took a total of 6 hours, first at 180 F for 3 ยฝ hours to slowly cook the meat, then at 320 F for 2 ยฝ hours to start the browning, and finally at 430 F for 40 minutes to crisp up the skin. The head was around 5 pounds in weight, and you might have to adjust the cooking time if you're using a whole or larger piece.
I suggest an extra 25 to 30 minutes at 180 F temp and 25 to 30 minutes at 320 F temp per additional pound of meat.
Quick tip
If the ears are browning too much, you could wrap them with foil.
How to serve
- Enjoy this roasted pork as an appetizer with your favorite drinks or as a main dish with steamed rice. Chop into serving pieces and serve with a dipping sauce such as spiced vinegar or lechon sauce.
- Lechon is best enjoyed freshly cooked as the skin tends to lose crispness over time. Turn leftovers into sisig or paksiw!
More pork appetizers
Ingredients
- 1 (4 to 5 pounds) pig head
- ยฝ cup vinegar
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Instructions
- Pour vinegar over and massage on the meat. Rub salt, pepper, and garlic powder all over the meat.
- Refrigerate, uncovered and skin side up, overnight to chill.
- Remove from the refrigerator and with paper towels, pat down surfaces of meat to completely dry. Arrange on a roasting pan fitted with a rack.
- Bake in a preheated 180 F oven for about 3 to 3 ยฝ hours.
- Increase temperature to 320 F and continue to cook for about 1 ยฝ to 2 hours or until meat is cooked through and browns.
- Increase temperature to 430 F and continue to cook for about 40 to 50 minutes or until skin is golden and crunchy.
- Remove roast pig from oven and allow to rest for about 5 to 10 minutes before slicing.
Notes
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
Karen Drummond says
Oh my...I bought a pigs head to make brawn, and then thought I would find another recipe to try. Your recipe was awesome. Easy to do, although a long cooking time it was well worth the wait. Meat was absolutely devine, moist and easy to pull apart. The crackling was just so amazing. Thank you.
Lalaine Manalo says
Thanks for the 5-stars! I'm glad you enjoyed the recipe!
Kaloyan says
It's beautiful!
Temps and times with or without fan?
Jennifer J Lacks says
I have a question, what did you do with the brains, teeth ect?
Jennifer J Lacks says
Was the hog scalded, shaved? What did you do to remove the hair?
Lalaine Manalo says
I bought it already cleaned.
Francie Epperson says
I'm cooking my pig's head (half, actually) tomorrow but when I opened it to do the overnight prep I realized it had no skin! And it still had an eye-ball (ewww....) and maybe brains?? It's my first time trying this and it was pretty creepy looking! But my question for you is: does the recipe still work if the head has no skin? I went ahead and prepared it as you directed - but I just massaged the vinegar into the skinless head. Will this still work??? Thanks!
Paul Peca says
Are you sure about the first three hours at only 180 degrees F? That temperature is below warming.Seems pretty low.
Thanks and regards,
Paul
Mvenkateshwarrao says
Very nice ๐
Hannah Mendoza says
Just made this and it was absolutely amazing, unbelievable. Great recipe.
June de Guzman says
Please find for me the recipe of Pateros inutak. Tnx a lot
Lalaine Manalo says
Will be posting it soon ๐
Shawn Quarles says
Hello,I havent made this recipe yet but plan on it this weekend...what can I make with it(side dish(es)) and do you just eat the meat plain or with bread or taco or by itself?????
Amogelang says
Would it still turn out fine if I didn't use garlic powder. Anyways thanks a lot ,Ur the best
Liz says
We had a bit of a cry first, because these were the first pigs weโve raised, but this was delicious. To think we nearly didnโt take the heads!
Lalaine Manalo says
Hi Liz! Aww, I totally understand! Glad it was delicious though.
Priscilla says
Ok so after cooking then what? I mean do you just randomly start slicing and eating? Mixing a little skin brains and cheek with each bite? I mean some people are anxious cutting a turkey up But this is a whole new level of out of my comfort zone
Lalaine Manalo says
Hi Priscilla! As I have mentioned in the post, it's for the holidays. Having roasted pig is one of our traditions during the holidays in the Philippines.
Marie says
Kawaling Pinoy has always been my โgo toโ page to check on recipes, and it never fails me. I learn new techniques & another version from what Iโm used to. I sometimes combine &/or check which one will work best
The cooking time for the pigโs head is really long but worth the wait. The skin was really crispy & moist meat inside, delicious!
Iโll check out the belly soon ๐
Thanks for sharing your recipes!
magdalena pangan says
hi and hello!!!! how about oven lechon pork belly?
merry christmas!!!!!
thank you
Lalaine says
Hello Magdalena,
I also have the pork belly version on the blog as well https://www.kawalingpinoy.com/lechon-sa-hurno/ Enjoy!
Maria says
I'm so glad you got to post this! I commented on your post years ago, on how fool proof your recipe was! And I tried it first using ulo ng baboy. For me it was the best, kasi halos puro balat. More power to you!
Lalaine Manalo says
Hi Maria! Thanks so much for your following Kawaling Pinoy all these years. The crunchy goodness is to die for ๐
Kris d says
Ms lalaine where did you buy the pig head? Iโv Been looking for one for so long now.
Lalaine Manalo says
I bought mine at a Mexican market in our area ๐
Chester says
Do you turn the pig head during cooking?
Lalaine Manalo says
No, no turning needed ๐