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Lechon Prep for Noche Buena

Lechon Prep for Noche Buena
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Not sure about your house, but we're all prepping for Noche Buena at ours.  We've started building our parols, thinking about the food we'll make, and all the friends and family we'll see during one of the most festive times of the season.  One of our favorite meals to cook for Noche Buena is lechon and pancit, so we thought we'd make a practice version before the big day arrives.

Today we're looking at our classic Lechon Kawali recipe from our very own website and searching the markets for some quality lechon for the big day.  Remember that this recipe is basically pan fried roasted pig, so its a bit different from the whole lechon we'll be making for Noche Buena.  This lechon kawali provides a warm up for the big pig to come.

Lechon Kawali

You'll need:

  • lbs (900 g) pork belly or pork shoulder, skin on

  • 2 tbsp kosher or sea salt

  • 2 small bay leaves

  • 4 cloves garlic, chopped

  • 1 small onion, diced

  • 1/4 cup (50 ml) soy sauce


Let's get cooking:




1.  With a paper towel, thoroughly dry the skin of pork and score the skin every ½ inch with a sharp knife. Then rub the salt into the skin of the pork to draw out as much moisture as possible.




2.  In a shallow baking dish, combine the garlic, onion, soy sauce and bay leaves. Gently lay the pork in the baking dish, meat down skin up. Keep the skin dry and marinate uncovered in the fridge for one hour.




3.  Preheat your oven to 425˚F. Use a roasting pan with a roasting rack. Line your roasting pan with aluminum foil and place your marinated pork onto the roasting rack. Discard marinade and place the rack on top of foiled pan.


4.  Roast the pork for 1 ½-2 hours. Pork meat should reach 155˚F. Take temperature. Let pork sit for 15 minutes outside of oven before slicing.


Get cooking and lets us know how its going, we'd love to hear from you.

Maligayang Pasko!


About the Author

Diana

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