Lechon sa Hurno

Ingredients for Lechon sa Hurno

• 2 kg whole pork neck
• 1/4 cup rock salt
• 4 stalks lemongrass
• 3 spring onions
• 2 onions, quartered
• 1 head garlic, smashed
• Fish sauce
• Water

How to cook Lechon sa Hurno

1. 1.Submerge pork neck and rock salt in enough water to cover; refrigerate for 24 hours.
2. 2.Remove pork from refrigeration 1 hour before roasting and drain thoroughly.
3. 3.Set a rack over a shallow water-filled baking dish; line the rack with baking paper and cover with lemongrass, spring onions, onion, and garlic.
4. 4.Season pork all over with fish sauce and place it over the aromatics.
5. 5.Roast at 170°C for 2 1/2 hours, basting the skin with tray drippings every 30 minutes.
6. 6.Raise heat to 180°C and roast 30 minutes more until the skin crackles at the edges; rest 15 minutes before serving.