Filipino Lechon | Pork Belly | The Best Crispy Roast Pork |

[@cheftuan]

If you're a fan of Lechon or crispy pork in general, let me know where is your go to spot for delicious crispy pork.

[@demilesatele6324]

Please write down ingredients cheers

[@cheftuan]

@demilesatele6324 all the ingredients are in The description box below the video. Cheers.

[@suunyinguito931]

Very delicious kapatid

[@TheSillyKids]

Milk!? Ill have to try. Because this looks amazing!

[@Rhtpham]

Never heard of this. Will have to give this a try

[@minnow379]

Oh my gosh, that looks amazing. I love crispy pork skin, like Mexican chicarron. Thank you.

[@JoyceBattung-ef6db]

Helpful 😍 thank you so much

[@ЛюдаБурцева-й7с]

Спасибо ! обязательно попробую и такой способ приготовления!👍👍 Thanks ! I will definitely try this cooking method! 👍👍👍

[@LovelyCMallari]

Gonna give it a try. Thanks, Chef!❤

[@keithtaylor8889]

Please say it's wonderful, marvelous, amazing but keep your American awesome out of the language once again Americans take something and believe they can make it better 😡

[@yelenaignatova7547]

Masarap na masarap! Очень вкусно!

[@mjwheocow]

awesome

[@chair_smesh]

how do you make it smooth and crispy without being hard and chewy

[@chair_smesh]

ohhhh it seems like the brush with oil is the key

[@nguyetpham7695]

I don't like pork belly but this recipe looks amazing. I might make it..thanks chef for sharing 🤗🤗🤗

[@cheftuan]

Thank you! Share my video w your friends. Haha

[@nguyetpham7695]

@@cheftuan I actually did...😂😂 Just because I truly enjoy watching your vids and therefore, I do want those ladies in the choir watch them as well so we could talk about the cute chef.

[@cheftuan]

@@nguyetpham7695 you're making me blush.

[@nguyetpham7695]

@@cheftuan sorry...😊😊

[@cheftuan]

@@nguyetpham7695 haha

[@magiccat3772]

Very thorough instructions you’re very thoughtful. Thanks, I’ll definitely try this recipe when I’ve got time, already saved it!

[@cheftuan]

Thank you so much!

[@ohanaabode-angpamilyanglakwats]

3 1/2hrs to cook, Chef?

[@lizasplaylist]

You did a really great job! It looks amazing! :D

[@cheftuan]

Thank you so much!

[@anitabueno1091]

I am not sure if mine will end up being good but I am willing to try my best. My fingers crossed and hope my family enjoys it ! ❤

[@cheftuan]

I'm sure yours will turn out delicious!

[@PsychSoldier756]

How did it turn out?

[@cheftuan]

@PsychSoldier756 pretty awesome.

[@NSXavier997]

Ima try this on my Weber kettle. Get some smoke flavor in there. 🇵🇭

[@cheftuan]

Lmk how it turns out.

[@mobilelegendsleih]

That's perfect skin bro.. ❤️👍

[@cheftuan]

Thank you brotha! I ate all that first! Hahaha

[@lilchrissy920]

Hi! Just curious, did you try this version but drying the pork overnight in the fridge? Or have you always done it this way and still always able to get that crispiness on the skin?

[@cheftuan]

Always done it this way.

[@rhondizzy7302]

Nice one chef!

[@cheftuan]

Thank you!

[@Filipinagirlnextdoor]

Why there’s a milk ? And does it taste better with it ? Thanks 😊

[@cheftuan]

That's what I was taught.

[@RX7NOROTOR]

Il love the recipe but mine came out different. My skin got really dark like almost chocolate and most of it was crispy but like breaking glass and very hard to chew due to the hardness. Anything you think I did wrong?

[@cheftuan]

Maybe too much soy sauce in your brushing liquid. I don't understand the hard to chew, is it too crispy?

[@lostnchinatown]

Ended up getting same results following these instructions. Flavors amazing but the skin was dark and hard to bite through

[@aseriesoftubes66]

I just had Lechon in Hawaii, and it was so good that now I'm on a mission to make it myself. One thing I was curious about from your video. You replaced the pan at one point, which I assume had a fair amount of the drippings in it that had dried out and burned. In the new pan, again I assume there were further drippings, but if you kept water in it, in order to avoid what happened to the first pan, didn't the drippings just end up as a mix of mostly water and some drippings? And is that what you applied to the surfaces in the last basting ?

[@cheftuan]

Yeah, I addressed that at the 2:22 min mark. Haha

[@aseriesoftubes66]

@@cheftuan I'm not so sure you did. Haha. At 2:22 you addressed the fact that you replaced the pan. And yeah, I got that part. But that, in itself, was not my question. I was asking about the drippings that you used to baste the pork with. The drippings in the first pan burned up, thus the replacement. For pan #2 you kept adding water to it to keep the drippings from burning on the bottom of the pan. And since you add water to keep it from burning, don't the drippings get mixed into the water? And is that water/dripping mix what you used to perform the last basting? Or do you, somehow, separate the drippings from the water before using them?

[@cheftuan]

@aseriesoftubes66 oh, I misunderstood. The last baste was from the fat dripping that is leftover from the bottom of the pan. I tries to add enough water as to NOT have all the burnt drippings. So whatever drippings i had was leftover melted fat. If you have a lot of water in your water pan, dont use that water/fat mixture to baste as water is the enemy of crispiness. If that's the case, separate the two and use only the fat.

[@cherylagnew5980]

So True ! 👍😋👍♥️

[@josejoshuadevera3205]

Chef whats the reason behind milk basting? Thanks.

[@cheftuan]

Tradition and for color. Some people even use Sprite to baste. There's a variety of liquids that can be used to baste the lechon.

[@foonlam7134]

How can I get the same smooth but crispy pork skin. Mine is always rough and bubbly like regular roast pork. I like the smooth crispy skin look.

[@cheftuan]

Did you do everything I did in the video?

[@foonlam7134]

@@cheftuan yeah but I still get blisters instead of your nice smooth crispy skin. My skin is also crispy just not smooth

[@cheftuan]

@foonlam7134 the only thing I can think of is you need to puncture more holes in the pork skin. You may need to dry out the skin over night in the fridge. Older pigs have skin that is thicker so it has more moisture in it So when it cooks, it creates bubbles. Younger pigs are best for smooth glass like skin. They rubbing salt and leaving it on the skin overnight in the fridge. It'll help pullout more moisture.

[@mardonyolopez2961]

Salamat

[@redline0201]

Did you have to dry the skin in the fridge?

[@cheftuan]

I did not.

[@Catherinemiranda84]

How many minutes do you put it in the oven and Temperature instruction please. Thanks.😊

[@cheftuan]

Everything is in the description box below the video.

[@dturpin2638]

How important is the lemongrass?? It's there a substitute for it?

[@cheftuan]

It's pretty crucial if you want the "authentic" taste. Otherwise you can add some lime zest without the pith.

[@maricelisfigueroa856]

How much time and temperature for a 4.5 pounds pork belly?

[@cheftuan]

If you roll it up like how I did in the video, then it's around the same time.

[@borisbogart3288]

Does your oven have heat source from the top?

[@cheftuan]

Yes. I believe all ovens do.

[@borisbogart3288]

@@cheftuan mine is a gas oven with only one burner at the bottom

[@jovanyap5758]

what is the settings when using a convection oven?

[@cheftuan]

I can't tell you. I didn't use convection.

[@jovanyap5758]

@@cheftuan I just asked if you possibly know. Thanks tho!

[@cheftuan]

@jovanyap5758 you could put it on convection but keep an eye on it while it cooks.

[@berikisbertberikis7685]

Hi Chef Tuan.. Question...i Cooked Cebuchon but the Skin turned out Crispy But Very Hard..what should i do Next time?? Thanks

[@cheftuan]

Try poking a lot of holes in the skin.

[@leechrec]

Looks fkn delicious

[@cheftuan]

It was definitely thoroughly enjoyed.

[@frogger2020]

A little confused, is it a total of 3.5 hours or 4.5? The video and the recipe seem to be conflicting if you go by the steps of when to baste

[@cheftuan]

Every oven is different. Use your best judgment.

[@jackiejacildo7383]

Help me😢 i cooked mine for about 4hrs but still not crispy🥲what to do😵‍💫

[@cheftuan]

Try cooking it under tge broiler for the last few minutes. But keep an eye on it. Or you can use a torch.

[@yHaNgEsber]

Make sure the pork belly you bought has a skin.

[@jackiejacildo7383]

@@yHaNgEsber wth🤣ofcourse i do 😂

[@DG-kq2el]

@@cheftuannot everyone has a torch

[@cheftuan]

@@DG-kq2el then use the broiler

[@jellanilao1808]

350 digree not Fahrenheit??

[@cheftuan]

350F

[@MartyPfahler-f9u]

Friesen Cliff

[@richA2430]

No instructions so pass. 👎

[@cheftuan]

Hahaha..you must be new to KZbin. Check out the description box under the video.