Lechón Roastedpork Recipe

Prepare and dry-brine

Pat the pork shoulder dry. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into meat. Rub 2 tbs coarse salt and 1 tsp black pepper evenly into the skin and meat. Place on a rack uncovered in the refrigerator for at least 4 hours or overnight to dry the skin for better crackling.

Make the herb-garlic marinade (lechón stuffing)

In a blender or mortar and pestle, combine garlic cloves, parsley, oregano (or cilantro), soy sauce, citrus juice, olive oil, 1 tbs salt, bay leaves, cumin and paprika. Blend to a coarse paste. Taste and adjust salt or citrus. Reserve 1/4 cup of the marinade for basting.

Marinate and stuff

Loosen the pork skin gently (if possible) and smear half of the paste between skin and meat and the rest into any cavities, under the meat and all over. Rub remaining salt/pepper over exposed surfaces. Let marinate at least 2 hours at room temperature or up to 12 hours in refrigerator (bring to room temp 1 hour before roasting).

Roast

Preheat oven to 325°F (160°C). Place the pork on a rack in a roasting pan with the quartered onion and 1 cup water in the pan to catch drippings. Roast uncovered for about 3 to 3.5 hours (about 25–30 minutes per pound) until internal temperature reaches 165–170°F (74–77°C). Every 30–45 minutes baste with reserved marinade and pan juices. If skin is not crisping after the meat is cooked, increase oven to 425°F (220°C) for the last 20–30 minutes, watching closely to achieve crackling but avoid burning.

Rest and finish

Remove pork from oven and tent loosely with foil. Let rest 15–20 minutes so juices redistribute. For extra crispness, once slightly cooled, you can place under a broiler for 3–5 minutes, skin-side up, watching constantly. Slice and serve with salsa verde, pickles and lime wedges.

Place cilantro, green onions, garlic, olive oil, lime juice and salt in a blender or food processor. Pulse until coarsely combined but still slightly textured. Add water 1 tablespoon at a time to reach desired pourable consistency. Adjust salt and lime to taste. Chill until serving.

Simmer

Place pork pieces in a large pot with 8 cups water, smashed garlic, bay leaves, 1 tbs salt and peppercorns. Bring to a boil, then reduce to gentle simmer. Cook uncovered for 45–60 minutes until meat is tender but not falling apart. Skim scum as needed.

Dry and cool

Carefully remove pork from broth and reserve broth if desired. Pat pieces very dry with paper towels. Optionally leave uncovered in refrigerator for 1–2 hours to dry skin further — this helps crispness.

Deep-fry until crackling

Heat vegetable oil in a deep, heavy pot to 375°F (190°C). Fry pork in batches to avoid crowding, about 6–8 minutes per batch, until exterior is golden brown and skin crackles. Use a thermometer and maintain oil temperature. Transfer to a wire rack lined with paper towels and immediately season with 1 tsp salt. Let rest 5 minutes before serving. Serve with vinegar dipping sauce or salsa.

Marinate

Cut pork shoulder into 1–1.5" pieces if frying, or leave whole/large pieces if roasting. Combine soy sauce, mirin, sesame oil, grated garlic, grated ginger and honey in a bowl. Add pork, toss to coat, and marinate 30 minutes to 4 hours in refrigerator.

Prepare for cooking

If frying, drain excess marinade then toss pieces in cornstarch to lightly coat. If roasting, brush with marinade and preheat oven to 400°F (200°C).

Cook

For shallow/deep frying: heat 1–2" oil in a skillet to 350°F (175°C) and fry pork pieces in batches until golden brown and internal temp 165°F (74°C), about 4–6 minutes per batch. Drain on a rack. For roasting: place pork on a lined sheet, roast for 25–35 minutes, turning once, until caramelized and internal temp 165°F (74°C). Baste with remaining marinade once or twice during roasting.

Finish

Let rest 5–10 minutes, then slice or serve pieces with steamed rice and pickles. Garnish with sesame seeds or sliced green onions if desired.

Slice the prepared lechón or pieces and arrange on a platter. Serve with steamed rice or warm tortillas, salsa verde (option 1) or vinegar dipping sauce for kawali, lime or calamansi wedges, and pickled onions on the side. Provide tongs and a carving knife for guests.