Lechon Sa Hurno Oven Roasted Pork Food

LECHON SA HURNO

Steps:

• In a large container add your pork, salt and fill it up with water just enough to cover the meat. Let it sit in the solution for 24 hours.
• Remove pork from the refrigerator an hour before roasting. Drain thoroughly.
• Place a baking rack over a shallow baking dish, fill baking dish with water. Place baking paper into the rack then lay the lemongrass, spring onion, onions and garlic on top.
• Season pork with fish sauce all over then place it on the top of the baking paper.
• Place the baking tray in a 170 pre heated oven then roast the pork for 2 1/2 hours. Every 30 minutes, baste the pork skin with the drippings on the tray.
• Increase heat to 180 then continue to roast for 30 more minutes. Check constantly if the skin starts to get rough, if it starts to crackle on the edges your lechon sa hurno is ready. Remove from the oven, remove pork from the baking tray then let it rest for 15 minutes before serving.

LECHON SA HURNO

Steps:

• With a knife, pierce the skin a few times. Pour vinegar over and massage on the meat.
• Rub garlic powder, salt, and pepper all over the meat.
• Refrigerate overnight, uncovered and skin side up, to chill.
• With paper towels, pat down surfaces the pork belly to completely dry. Arrange on a roasting pan fitted with a rack.
• Bake in a preheated 180 F oven for about 3 hours.
• Increase temperature to 320 F and continue to cook for about 1 to 1 1/2 hours or until meat is cooked through and browns.
• Increase temperature to 430 F and continue to cook for about 30 to 40 minutes or until the skin is very crisp.
• Remove from oven and allow to rest for about 5 to 10 minutes before slicing.

RICO'S LECHON PORK CUBAN STYLE

Steps:

• For the pork marinade: Rinse the pork with warm water and place on a half-sheet pan preferably 1 to 2 inches deep. Carefully stab 8 to 10 slits with the tip of a chef's knife in different areas of the meat. (Note: If you are using a pork shoulder instead, cut under the thick cap of fat using a fillet knife, cutting while pulling the fat out of the way to one side, revealing the meat; do not remove the layer of fat, just detach it to make way for stabbing slits with your knife.) Using your hands, fill all the slits with garlic cloves, pressing them down into each slit. Add salt and pepper and spread evenly. Pour lemon and lime juices over the pork. Add the achiote, coriander and oregano. Using your hands, massage and spread evenly. Pour the olive oil and spread evenly. Let the pork rest at room temperature for 2 hours.
• For the blending ingredients: Add the onions, basil, olives, olive oil, green onions, green peppers, lemon, red pepper, yellow pepper and 2 quarts water to a blender. Blend until thick. Set aside.
• For the mojo marinade: Stir together the achiote, lemon and lime juices, olive oil, garlic, coriander, cumin, salt, pepper and orange slices in a bowl.
• Preheat the oven to 350 degrees F.
• Transfer the pork to a deeper roasting pan, preferably 4 inches deep. Add the blending mixture by pouring it evenly over the pork. Now pour the mojo marinate evenly over the pork. Add water, making sure to pour on the sides of the pan and not on top of the pork, and fill at least two-thirds of the way. Cover the pork with foil, sealing tight, and place in the oven. Roast 3 1/2 hours, then remove the foil and turn the oven up to 425 degrees F. Continue to roast for an additional hour.
• Serve hot with your favorite rice and beans.