Mae’s Slow Roasted Pork
As Seen on BBC2 ‘Mary Berry’s Easter Feast’
Lechon, is slow roasted suckling pig and it is a Philippines national treasure, even Anthony Bourdane couldn’t get enough of it. It’s delicious and an all time favourite dish at many Filipino gatherings. Lechon or Litson [Le-chon] is stuffed with herbs & spices and cooked over coal on low heat for many hours. Keeping the meat moist and the skin nice and crispy.
You might have seen me on TV with Mary Berry on her 2016 Easter show on BBC2 “Mary Berry’s Easter Feast”. I showed Mary how to make a traditional ‘Lechon’ usually a whole hog spit roasted in charcoal but a smaller version. In the Philippines the whole pig is slowly roasted over charcoal and constantly turned to make sure that it cooks evenly. There are usually 2 or 3 cooks as they take turns in turning the pork and depending on the weight of the pig it could take up to 8 hours to cook. When it’s finally done, the skin is golden, with a red-ish brown crispy skin that has separated from the fat and meat. So you will get a thin crispy skin that is sooo delicious. With the slow roasting for many hours, most of the fat has been shredded and dripped off the pork so you are left with only some fat that kept the meat moist and tasty.
My recipe is fit for anyone’s kitchen who are willing to wait for a perfect roast pork. Living in a flat in London and without the spit, coal and space, I have to make do with Pork belly in my fan-assisted oven. However trust me when I say it’s worth it!
You will be delighted to know that all of the ingredients are accessible in the UK. Thinking back 10 years ago I might struggle to find some Filipino ingredients but today I can get most of the ingredients from Chinatown or any Asian grocery store. I buy a big slab of pork belly from Chinatown because my metro grocery shop just doesn’t sell them at all, let alone one that is 7kg big..HAha!