food
Comments 15

Recipe: Homemade Lechon

I love Lechon. I sincerely thank the Philippines’ Spanish colonizers for bringing this to our lovely little island home.

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term lechón, referring to a suckling pig that is roasted

I’ll admit, I was staying away from food like this this holiday season but when my mom said she was making this, I had to eat it. This recipe is by my mom and the only reason why I’m sharing this on my blog is for future reference. #goals

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Let’s get to it!

What my mom used:

Liempo (pork belly)
salt, pepper
lemon grass

What my mom did: 

1- Salt and pepper all over that liempo
2- Roll that baby up, lemon grass should be in the middle
3- Tie it up like the perfect Christmas gift that it is
4- Preheat your turbo roaster at 120C for 20 minutes
5- Once done, place your liempo inside and cook at 150C for 1 hour
6- Flip to the other side and cook for another hour
7- Cook for another 30 minutes each side at 250C. TIP: Poke the skin a little to test for crunchiness

lechon

Very simple meal prep

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Cooking…

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Homemade Lechon

When my mom was telling me how to make it, I cannot believe how easy it was. Salt and pepper? Really? Wow.

I wish someday I can do this too. My mom will always be my kitchen idol.

15 Comments

  1. My mom an I made one too on New Year’s eve. She was the one who marinated it and I was in charge of cooking it in the oven. Gladly, it turned out really well, the family liked it. My mom’s marinade was made mainly by soy sauce, calamansi juice, sugar. It was yummy. 🙂 Now you made me hungry.

    Liked by 1 person

    • Ooh staple talaga ang lechon pag special occasions! Did you turn it over too when using the oven? Or just one side then leave it to cook?

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      • Yes, I turned it over once in a while so that it wouldn’t burn and for the middle part to cook. I can still remember the crackling sound from it cooking in the pan, the yummy smell and the super super crunchy skin. It was really delish. 😀

        Liked by 1 person

      • kasi i noticed meron mga degrees celsius so naisip ko itanong paano kung oven. although honestly, hanggang ngayon hindi pa rin namin nagagamit oven namin kasi di ako marunong hahah.

        Liked by 1 person

      • I think safe to assume na convert lang from C to F depending sa oven settings niyo po. Haha.. Nako frustrated wannabe chef lang din kasi ako 😛

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  2. Pingback: Recipe: Seafood Pasta – Katalogue

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