Lechon Macau Recipe

Crispy pork belly is made tastier, juicier in this Chinese-style version of our lechon kawali.

IMAGE Majoy Siason

The biggest difference between the lechon kawali we Pinoys love and the Chinese-inpsired version of the lechon Macau is the way it's cooked. Lechon Macau is roasted in the oven, not deep fried in a kawali or wok. Then, there are the different types of seasonings used in the brine.

 

In short, it's the roasted version of our well-loved crispy pork belly made differently but is no less delicious. 

Prep Time
11 hrs 55 mins 
Cooking Time
1 hr 30 mins 
Ready In
13 hrs 25 mins 
Yield
6 to 12
Cuisine
Asian, Chinese, Filipino
Cooking Method
Boil and Roast

Lechon Macau Ingredients

How to Cook Lechon Macau

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