Comments on: Lechon sa hurno (oven roasted pork)

By: Connie

Connie — Sat, 03 Sep 2011 08:14:09 +0000

This isn’t a make ahead dish. A day later the meat dries and the skin toughens. Only way to serve that is to turn it into paksiw.

By: jason

jason — Sat, 03 Sep 2011 08:11:20 +0000

connie,

i’m going to have a big party one month away from today. i’m planning to make this but i’m worried that by the time the party has started, the crispiness of the skin might be gone already. i’m planning to make this recipe the night before. how can i make the skin crispy longer? help please!

By: conniev

conniev — Wed, 11 May 2011 16:38:16 +0000

I go by 30 minutes per pound if cooking with raw meat. But since the pork here has already been boiled, the weight is not really determinative. Just whack up the temp and when the skin browns and blisters, that’s it!

By: Ameeh

Ameeh — Wed, 11 May 2011 16:05:15 +0000

Hi Connie,
I’m a working mom here in the US, so the faster it is, the better when it comes to cooking. SO i want to thank you for sharing how to cook this the “healthier” and cleaner way.

I was just wondering how many lbs. was the pork. Usually, the weight will determine the length of cooking, right?

Thanks!

By: After midnight at Banchetto — Food tripping

After midnight at Banchetto — Food tripping — Wed, 04 May 2011 10:26:39 +0000

[...] asked one another what else we wanted. The stall owned by the mysterious Myra was also selling lechon kawali but what we saw — leftovers from the look of it — we didn’t find appetizing. We [...]