In the Philippines, lechon is a staple in almost every family celebration. Traditionally, lechon is roasted with lemongrass, garlic, and other native herbs stuffed inside it. Carcar in Cebu proves to be one of the most popular places to get the roasted pig. But Manila, on the other hand, is home of the famous Pepita’s Kitchen, whose unique flavors and stuffings have transformed it into a household name. Today, we decided to pay homage to this popular Filipino specialty and show our take on it through our Lechon Pork Chop recipe.
Instead of using an entire pig, we used porkchops with the skin on instead. The pork was slowly roasting for more than two hours, and when it finally came out, the entire kitchen smelled like a Filipino celebration waiting to happen. Although its flavor profile is on the sweeter side, it still had that distinct lemongrass and garlic flavor to it. Soft and juicy, with crackling skin to boot, the resemblance it had to traditional lechon was definitely an uncanny one.
Thinking of serving lechon at the next family gathering? Try this Lechon Pork Chop instead! It’ll surely have guests running back to the buffet for another hefty serving.
Total Time: Overnight plus 2 hours & 40 minutes
Yield: 6-8 servings, estimated
- 2kg porkchop with bone
- 10g pepper
- 160g soy sauce
- 20g salt
- 150ml orange juice
- 7 cloves garlic
- 30g brown sugar
- 10g paprika
- 1 bunch tarragon
- 1 bunch lemongrass
- 20ml oil
- 100-300 g water
- 125g calamansi juice
- Prepare marinade mix by combining all the ingredients except the porkchop and calamansi juice.
- Add porkchop and fill container with water until the meat is covered.
- Marinate for 4-12 hours overnight.
- Remove meat and dry for 15 minutes by tapping the skin with a paper towel.
- Score the skin and rub sea salt through.
- Place the pork on a wire rack on top of a pan filled with the marinade and roast in the oven for 2.5 hours on 250 F. Make sure no liquid touches the pork.
- Baste the pork with the marinade every 30 minutes.
- Remove the marinade by putting it aside and leave the meat on the wire rack. Crank up the heat to 375 F until the porkchop’s skin turns crisp.
- In a separate pan, combine the marinade with the calamansi juice.
- Reduce the liquid to half to create the calamansi reduction glaze.
- Remove the meat from the oven and let it rest for 15 minutes.
- Slice the meat and glaze with the calamansi reduction.
- Serve immediately.