Lechon Recipe

Trim and score

If using a whole shoulder with skin, pat the pork very dry with paper towels. Trim excess loose fat but leave a good fat layer under the skin. Use a sharp knife to make shallow scores in the skin in a crisscross pattern (do not cut into the meat). Scoring helps render fat and crisps the skin.

Pierce the meat side of the pork repeatedly with a small paring knife or skewer (not the skin) to help marinade penetration about 1–2 inches apart.

In a bowl combine soy sauce, minced garlic, brown sugar, salt, black pepper, fish sauce (if using), orange/calamansi juice, bruised lemongrass, bay leaves, quartered onion and whole peppercorns. Stir until sugar dissolves.

Reserve about 1/4 cup of the marinade for basting later. Using a flavor injector (or a large spoon), inject or spoon the marinade deep into several places in the pork (meat side). Work all around the joint so flavors distribute. If you don't have an injector, rub marinade thoroughly over and into the meat side and allow longer marinating time.

Rub the skin side with the 2 tablespoons of salt (this draws moisture and helps with crisping). Pat dry again. Place the pork in a large container, pour remaining marinade over the meat side, add any leftover aromatics (lemongrass, bay leaves) around the pork and cover. Marinate in the refrigerator for at least 8 hours, preferably overnight (12–24 hours) for best flavor.

Preheat oven to 325°F (163°C). Remove pork from fridge 30–60 minutes before roasting to come closer to room temperature. Place a rack in a roasting pan and add 1–2 cups of water or stock to the pan to keep drippings from burning and to add moisture.

Place pork skin-side up on the rack. Tent loosely with foil for the first 1½–2 hours to prevent excessive browning. Roast for 2½–3 hours total (about 20–25 minutes per pound) until the internal temperature in the thickest part reaches 160–165°F (71–74°C).

Every 30–45 minutes, baste the meat side with reserved marinade. During the last 30–45 minutes remove foil and increase oven temperature to 425°F (218°C) to crisp the skin. In the final 10–15 minutes, brush the skin lightly with vegetable oil mixed with honey/cane syrup to promote deep golden color and glossy crackle. Watch carefully to avoid burning.

For rotisserie or charcoal: preheat grill for indirect medium heat (325–350°F / 160–175°C). If using whole spit, secure the pork and roast over indirect heat for 3–4 hours until internal temperature reaches 160–165°F. Baste periodically with reserved marinade and finish over higher heat to crisp skin.

When pork reaches target temperature and skin is crisped, remove from oven or grill and tent loosely with foil. Let rest 15–20 minutes to allow juices to redistribute.

Using a sharp carving knife, remove crackling (if desired) and slice meat against the grain. Serve with steamed white rice, lemon or calamansi wedges and toyomansi or liver sauce on the side.

If you prefer extremely crackling skin, make sure the skin is as dry as possible before roasting; refrigerate uncovered for several hours to dry the skin. Adjust salt on skin carefully. Internal doneness can go up to 170°F for well-rendered fat but avoid drying; rest time is important.