Lechón, or roasted pig, is a beloved dish in many cultures, especially in Latin America. Cooking it in a traditional oven brings out rich, savory flavors while ensuring the meat is tender and juicy. Follow this detailed guide to make a perfect oven-roasted lechón.
Select the Right Lechón
Choosing the right lechón is crucial for a delicious outcome. Look for a young, suckling pig, typically weighing between 20-30 pounds. This size ensures tender meat and crispy skin. Make sure the lechón is fresh and of high quality for the best results.
Prepare the Marinade
A flavorful marinade is essential for a succulent lechón. Here’s a simple yet delicious marinade recipe:
- 1 cup soy sauce
- 1 cup vinegar
- 1/4 cup olive oil
- 1/4 cup minced garlic
- 1/4 cup minced onions
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 2 tablespoons sugar
- Fresh herbs like rosemary and thyme (optional)
- Mix all the ingredients in a bowl until well combined
Marinate the Lechón
Place the lechón in a large container or roasting pan. Pour the marinade over the lechón, making sure to cover it completely. Use your hands to rub the marinade into the meat. Cover the container and let it marinate in the refrigerator for at least 12 hours, or overnight, to absorb all the flavors.
Preheat the Oven
Before roasting, preheat your traditional oven to 325°F (163°C). Make sure your oven is clean and free of any previous food residues that might affect the flavor of the lechón.
Prepare the Lechón for the Oven
Take the lechón out of the refrigerator and let it come to room temperature. Place it on a roasting rack inside a large roasting pan. This setup allows the heat to circulate evenly around the lechón, ensuring it cooks properly.
Roast the Lechón in the Oven
Place the lechón in the preheated oven. Roast it at 325°F (163°C) for approximately 4-5 hours, or until the internal temperature reaches 160°F (71°C). Baste the lechón with the marinade or its own juices every hour to keep it moist and flavorful.
Check the Lechón’s Doneness
To ensure the lechón is perfectly cooked, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the meat, away from the bone. The lechón is done when it reaches an internal temperature of 160°F (71°C).
Let the Lechón Rest and Serve
Once the lechón is cooked, remove it from the oven and let it rest for at least 20-30 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful. After resting, carve the lechón and serve it with your favorite side dishes
Choose Our Traditional Wood Ovens
For the best oven-roasted lechón, consider using a traditional wood oven. At Firewood Oven, we offer high-quality wood ovens that bring out the best flavors in your dishes. Visit Firewood Oven to explore our selection of traditional wood ovens and enhance your cooking experience. Enjoy the authentic taste and exceptional quality that only a wood oven can provide.
