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Home Cooking 6

Oven Lechon W/Skin

Rocky Road | Sep 17, 201101:58 PM

Greetings All,

I've tried to make an oven version of lechon with crispy skin a few times and I'm not having much luck in the overall product. I would like to know if anyone has a good consistent method/recipe.

--I've used pork leg, butt and belly all with skin on.
--I've used varying amounts of liquid from none to half covered to totally covered (except skin).

Here is my general method for all meat cuts:

In a roasting pan I lay some cut up lemon grass and onions and I lay the roast on top skin side up. I puncture holes in the roast and insert some whole garlic cloves, probably about 4-5 depending on how big the roast is. I salt and pepper the roast liberally on all sides. I then add the liquid and tent with foil --but cut a hole so the skin is exposed (I'm not sure why I do that except it doesn't seem right to cover the skin). I then roast at 275-300 degrees for about 3-4 hrs. My last roast (pork butt/w/skin) was 4.75lbs.

A few times the meat came out dry (I suspect I didn't have enough liquid), a few times the meat was great (kind of like pulled pork) but generally it always tastes pretty good.

The skin has mostly come out looking visually great, with a nice color, that you'd expect from roasted lechon. However, a few times it was chewy, not crispy and I really don't know why.

I'm about 2 hours into my current roast (the 4.75 pounder) and the skin is looking weird already. I'm roasting at 275, with liquid almost covering the roast except for the skin.

I'd love to know if an oven version of lechon can yield both a nice soft meat and crispy skin combination. What am I doing wrong? Thanks in advance

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