Oven Roasted Lechon

Sharing to you guys my mom Lita's recipe on how to make an oven roasted lechon or lechon sa oven. It is so sinfully delicious with super crunchy skin and melts in your mouth tender meat. Actually, this is one of her specialty and I can feel she is kind of hesitant when I asked her for the recipe because she knew I will share it to the world! Thank you Mother Dear! It turned out so delicious and no more lechon take out for me.

Check out this no-fry Lita K Oven Roasted Lechon recipe! The seasoned meat is oven-roasted for 3 hours and 30 minutes until the meat starts to fall apart! The skin is so crispy and the crunch is imaginable! Planning to cook a bigger meat? Just add 30 minutes or more until you reached that tender-juicy melt in your mouth texture. Don't worry if ever lots of leftover oven lechon, that will make a delicious Paksiw na Lechon. See link.

This melts in your mouth Oven Roasted Lechon is so easy and simple to make. No boiling or deep-frying needed, just season and straight to the oven. A delicious pork dish recipe for any occasion or even a regular day. Give this Oven Roasted Lechon or Lechon sa Oven recipe a try. Make dinner special and make it today or save this OMG recipe for later use.

Watch the video below on how to make an Oven Roasted Lechon or Lechon sa Oven. Don't forget to check related recipes below. Click on the name link below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos.

Ingredients

10-12 lbs bone-in pork picnic
coarse or sea salt (I used around 2 tablespoon for both sides)
white or black ground pepper (I used around 1 tablespoon for both sides)
6 large whole cloves of garlic (the more the merrier)
6 pieces 2 inches lemongrass (around 2 stalks)

Instructions

Rinse pork picnic in running water and pat dry using paper towels or a clean cloth. Using a sharp and pointy knife, pierce 6 holes into the meat (deep enough for garlic and lemongrass) per side.
Insert a piece of whole garlic clove in each hole, followed by the lemongrass. Season pork with generous amount of ground pepper and salt. Rub the mix into the meat and skin. (You can also do this step a day before and make sure to refrigerate the seasoned meat and keep it dry).
Roasting: Preheat oven to 325 degrees. It is important to adjust the rack to the lowest level so the skin won't burn easily. Place seasoned pork in a roasting pan and put in the oven. Roast pork for about 3-4 hours while basting or brushing the entire skin using the fat drippings from the pan every 20 to 30 minutes until skin is crisp and meat is soft-tender. If instant read thermometer is available, use it. The instant ready thermometer inserted should read 175 or more. (I still do the old fashion fork-poking process to check if meat is tender enough to my liking)
Increase the oven temperature to 350 degrees. Continue to roast while basting the pork occasionally for about 30 to 45 minutes until the skin is super crunchy and crispy, and meat is turns so tender that it can melt in your mouth.
Remove pan from the oven and allow to cool for about 10 minutes before transferring into a serving dish. Chop roasted pork or serve whole. Best when served with Mang Tomas lechon sauce or spiced vinegar or sinamakan in Ilonggo. Enjoy! Oh yeah, if ever there is leftover lechon left make sure to save it and make it into Paksiw na Lechon! Check my delicious Lechon Paksiw recipe below.