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

ADVERTISEMENT - CONTINUE READING BELOW

How to Cook Lechon Macau

ADVERTISEMENT - CONTINUE READING BELOW
LEAVE A REVIEW
You have to be logged in to post a review.
Log In
RECOMMENDED VIDEOS
DELICIOUS HOLIDAY RECIPES

Tasty Chicken Adobo Recipe

This Pinoy staple will have everyone asking for seconds.

Pinoy-Style Carbonara Recipe

Get the right balance of creaminess and texture.

Creamy Chicken Curry Recipe

It's one of those dishes that remind you of home.

Meaty Spaghetti Recipe

An unexpected ingredient gives this family favorite a twist.
Load More