Lechon sa Oven is my home cooked version of the popular Pinoy Litson na Baboy, Pig or Piglet Roasted in open charcoal flame. My home cooked version of lechon is slow cooked in a regular home kitchen oven. I used pork belly roast bought from the supermarket, here in Australia. Roast pork cuts are available in different cut sizes in ready to cook packs, the only problem was when I opened the pack the pork belly roast has roasting knife cuts on the skin. I have no choice , there must be some reasons for those cuts. To make my Lechon sa Oven, I just rub the pork belly roast with sampalok sinigang mix, salt and pepper and lay in a baking foil lined with lemongrass, spring onions, bay leaf, garlic and onion, rub the skin with soy sauce and slow cook in the oven. Here’s how I made my version of home cooked Lechon sa Oven.
1 kilo pork belly roast
1 bundle spring onion, chopped/sliced
3 stalks lemongrass, chopped/sliced
1 small size onion, chopped
2-3 pcs. bay leaf
1/2 head garlic, crushed, chopped
1 small packet sampalok sinigang mix
1/4 cup butter, melted
salt and pepper
Preheat oven to 300°F to 350°F. In a roasting pan with the same size with the pork belly place and arrange to form a bed the spring onion, lemongrass, onion and garlic, keep aside. Pat dry the pork belly and rub the inner side with the sampalok sinigang mix then with salt and pepper to taste. Place the seasoned pork belly in the roasting pan with the skin outside. Drizzle the pork belly skin with soy sauce and rub to evenly coat. Place the roasting pan in the pre-heated oven and roast for 1 1/2 to 2 hours. Occasionally brush the skin with butter. Adjust, lower the temperature if the skin is drying or cooking to fast. Increase the oven temperature to 400°F to 450°F during the last 10 to 15 minutes of cooking or until reddish in color and the skin should be crisp at this stage. Remove from oven and cover the roasting pan with aluminium foil and let rest for 10 to 15 minutes. Cut into serving pieces and serve with your choice of dipping sauce.