It was new year of 2020 and I tried to make Lechon Roll. Most recipe calls for pork belly but unfortunately pork belly is already sold out so I opt for pork shoulder. It came out fine of course with crispy skin although the inside is a bit on the dry side. It is nevertheless delicious! Next time, I will try to use pork belly and cook around 4kg. I think cooking 4kg is the efficient weight to cook lechon roll. Check out the video below for detailed instructions. Enjoy!
Homemade Crispy Lechon Roll
- 2 kg pork kasim
- 3/4 cup vinegar
- 2 tbsp salt
- 1 tbsp pepper
- 3 stalks lemon grass
- 1 large onion
- 5 cloves garlic
- 2 tbsp oil
Rub the pork with vinegar. This will remove the odor.
Poke the pork skin to make the skin more crispy.
For the seasoning rub the skin and flesh with salt and pepper.
Place the lemongrass, onion and garlic on the pork. Tie the pork to sandwich the stuffings.
Chill overnight to dry out the skin.
After chilling the pork overnight, it is ready for roasting in the oven.
Brush oil in the pork before putting in the oven.
Preheat the oven to 180C for 10 mins.
Roast the pork for 3 hours in 180C. You may put a pan with water on the next tray level to catch the oil drippings. Otherwise you will have a hard time cleaning the oven. (Like me. 🙂 ) If you place a pan with water below the pork, regularly check the level because it might have dried up.
After 3 hours, the pork is ready. Prepare yourself for the crackling skin. 🙂