How To Cook Lechon Belly In Oven

Discover the Delicious Art of Cooking Lechon Belly in Your Oven

Welcome to the wonderful world of lechon belly! This mouthwatering Filipino dish is a true crowd-pleaser, known for its crispy skin and succulent meat. Traditionally, lechon belly is roasted over an open flame, but did you know that you can achieve equally amazing results in your very own oven?

Don’t worry if you don’t have access to a spit or a backyard grill – we’ve got you covered. In this guide, we’ll show you step-by-step how to achieve that perfect combination of juicy meat and crispy skin by cooking lechon belly in your oven.

Gather Your Ingredients

Before you embark on your lechon belly adventure, you’ll need a few key ingredients:

1. Lechon belly – This can be purchased from your local butcher or supermarket.
2. Garlic – Lots of it! Its aromatic flavor will infuse into the meat.
3. Lemongrass – A quintessential ingredient that adds a unique citrusy fragrance.
4. Salt and pepper – To season the meat to perfection.
5. Vegetable oil – For basting the lechon belly and giving it a golden, crispy skin.

Preparation is Key

Now that you have your ingredients ready, it’s time to prepare the lechon belly for cooking:

1. Preheat your oven to 325°F (165°C) to ensure an even and consistent cooking temperature.
2. Place the lechon belly on a clean cutting board and make several deep incisions into the meat. This will allow the flavors to penetrate and ensure that it cooks evenly.
3. Crush the garlic cloves and lemongrass stalks, then rub the mixture generously all over the meat.
4. Season the lechon belly with salt and pepper, making sure to cover all sides.
5. Roll up the lechon belly tightly and tie it securely with kitchen twine. This will help the meat retain its shape during the cooking process.

The Art of Roasting

Now it’s time to bring out the magic of your oven. Follow these steps to roast your lechon belly to perfection:

1. Place the prepared lechon belly on a roasting rack inside a deep baking pan. The rack will allow the heat to circulate evenly around the meat and ensure that the skin becomes crispy.
2. Brush the skin with vegetable oil to help it achieve that signature golden color and crunch.
3. Cover the lechon belly with aluminum foil to keep the meat moist during the initial cooking phase. This will prevent it from drying out.
4. Roast the lechon belly in the preheated oven for about 1 hour per pound (450 grams), or until the internal temperature reaches 165°F (74°C) for a tender and fully cooked belly.
5. Remove the aluminum foil during the final 30 minutes of cooking to allow the skin to crisp up and achieve that irresistible crunch.

Serving and Enjoying Your Lechon Belly

Congratulations, you’ve successfully cooked your lechon belly in the oven! Now it’s time to savor the deliciousness. Allow the lechon belly to rest for about 10 minutes before slicing it into succulent portions.

Serve your lechon belly hot with steamed rice and your favorite dipping sauce. The tender meat, combined with the crispy skin, will have your taste buds dancing with joy.

So, the next time you’re craving an authentic taste of the Philippines, don’t hesitate to whip up your own lechon belly in the oven. With a little bit of preparation and the right techniques, you’ll be able to enjoy this delectable dish any time of the year. Happy cooking!