Korean-Italian Lechon
A fusion twist on traditional Italian roasted meats, incorporating the flavors of Korean BBQ and the Filipino staple, lechon.
Ingredients
- ●1 piece Lechon skinFilipino-style roasted pork
- ●1 kg Pork shoulderBone-in
- ●3 cloves GarlicMinced
- ●2 inches GingerSliced
- ●2 tbsp Brown sugarGranulated
- ●2 tbsp Soy sauceLow-sodium
- ●2 tbsp Rice vinegarUnseasoned
- ●to taste Black pepperFreshly ground
- ●to taste SaltKosher
- ●1 tsp Italian seasoningDried, mixed herbs
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Season the pork shoulder with Italian seasoning, salt, and black pepper.
- 3
In a small bowl, mix together brown sugar, soy sauce, rice vinegar, garlic, and ginger.
- 4
Rub the mixture all over the pork shoulder, making sure to coat it evenly.
- 5
Place the lechon skin on a baking sheet, leaving space for the pork shoulder.
- 6
Add the pork shoulder to the baking sheet, skin side up.
- 7
Roast in the preheated oven for 30 minutes.
- 8
Reduce oven temperature to 375°F (190°C) and continue roasting for an additional 2 hours, or until the internal temperature reaches 160°F (71°C).
- 9
Let the pork rest for 10 minutes before slicing and serving.
- 10
Serve with additional sauce (if desired) and steamed vegetables.