“Lechon” Pork Chop


Usually done with whole pig carcass or belly,
pork cut-marinade blend-cooking medium are herein innovated.
Pork Chop is a cut of pig meat perpendicular to the spine.
It may be a cut from:
shoulder part or blade chop,
rib part or rib pork chop,
mid part of the loin or top loin chop
and the boneless pork loin part which stretches from shoulder to hip.
Off-bone, you may opt for: pork loin fillet or sirloin cuts.
Here, I utilized the rib part…bone-in…skin-on.
Two hours and a half of cooking while turning to 5 sides every 15 minutes
plus the marinade mix introduced keep this meat, despite long cooking,
moist-tender-flavorful and crispy.

lechon image picture

“Lechon” Pork Chop
Prep time Cook time Total time
3 hours 2 hours 40 mins. 5 hours 40 mins.

Makes/Serves: 6

Cooking medium: electric or gas range oven, ice pick for pricking flesh, wire rack to where pork chop will rest while being roasted, shallow range pan to hold tap water and wire rack during roasting, blender, spices & herbs mixing bowl, stainless steel marinating bowl, fine sieve or sifter, lots of paper towel

Special instruction(s): this cooking method entails active monitoring

NOTE: Don’t mind the mess. Deal with them later after you partake this excitingly-wonderful prep

    • MEAT:
    • 1.5 to 2 kilos 1-piece bone-in, skin-on, pork chop, fully cleaned and rinsed.
    • 50 ml. any spirit (white wine, gin, vodka or rum). This will moisten up the meat while being cooked.
    • 15 ml. soy sauce (any)
    • 30 ml. pineapple juice.
    • 6 cloves peeled fresh garlic
    • 3 grams star anise
    • 2 grams dried bay leaves
    • 5 grams salt (any)
    • 2 grams brown sugar
    • 2 grams ground black pepper
    • 2 grams paprika powder
    • OPTIONAL: 2 grams MSG
    • 4 grams chili powder
    • 2 grams paprika powder
    • OPTIONAL: 2 grams MSG
    • 4 grams chili powder
    • NOTE:
    • Chili powder is different from chili pepper powder. Chili pepper powder is the powder form of particular chili specie you desire


  1. Pour all marinade mix ingredients unto bowl. Toss a bit, Blenderize to very liquid consistency.
  2. With another bowl underneath, pass unto sieve blenderized marinade mix. Using spoon press down leftover solids clinging to sieve into below container. Set aside both liquid marinade mix and the still semi-solids left in sieve.
  3. Summon pork chop and prick the inside of lean (not the skin) with ice pick.
  4. Pour liquid marinade unto ALL sides and parts of meat except the skin. A little massaging of the lean part will make it absorb the flavored marinade. There will be marinade drippings in bottom of bowl. Just collect, pour again, keep massaging, pour, re-pour for about 4 times. This ensures full flavor penetration.
  5. Get the left over solids or semi-solids from sieve and rub unto ALL parts (except the skin). Refrigerate for 2-3 hours.
  6. Set range temp to 250deg.F (121deg. Celsius). Put your marinated pork-skin down-unto wire rack. If meat can’t stand by itself…be a McGyver. Put rack on top of shallow pan with 1/8 tap water on it. Aside form easier clean-up, this water steams up and coats meat while cooking. Add if needed.
  7. Wipe skin of meat thoroughly with paper towels. It must be initially heated on VERY DRY state.
  8. Pop unto oven and slow roast for 2.5 hours (150 minutes) in this temp. Except for skin side, there will be 5 sides of the meat. EXCEPT THE SKIN SIDE, put on top each of this 5-sides every 15 minutes. This will ensure even cooking. Repeat for 2nd time. This system will give a COOK TIME OF 150 minutes.
  9. When done, increase temp to 350deg.F (176deg. Celsius). Arrange meat so that skin side is UP. Then finish off this skin-crackling stage for just 10 minutes.
  10. You’re DONE. Enjoy with family.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
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