Comments on: Slow Cooker Lechon

By: R Cee

R Cee — Sat, 05 Jul 2025 17:49:26 +0000

Easy to cook and so crispy and delicious. Salamat sa recipe! ♥️

By: Cecil

Cecil — Mon, 01 Jan 2024 12:24:36 +0000

I keep coming back to this recipe. Ang sarap and Dali gawin. I've shared it to family and friends. Salamat po!!!

By: Marie

Marie — Sun, 12 Feb 2023 01:59:32 +0000

This is a full proof recipe of deliciousness! I’ve tried frying, baking, and air frying and this is the best!

By: Lalaine Manalo

Lalaine Manalo — Sat, 01 May 2021 16:35:31 +0000

In reply to Harvey Lobo-Chan. You can try maybe 20 minutes of HIGH pressure?

By: Lalaine Manalo

Lalaine Manalo — Sat, 01 May 2021 16:33:32 +0000

In reply to Dahl McGrath. You can, just make sure it has a thick cap of fat and skin.

By: Harvey Lobo-Chan

Harvey Lobo-Chan — Fri, 26 Mar 2021 01:25:54 +0000

any tips on replicating this recipe with an instant pot?

By: Dahl McGrath

Dahl McGrath — Thu, 18 Mar 2021 02:13:32 +0000

Can I use pork butt/shoulder?

By: Lalaine Manalo

Lalaine Manalo — Sat, 13 Mar 2021 07:40:33 +0000

In reply to Amanda. You can cook the pork belly in a slow cooker and place it on a roasting rack with skin side up. Cook in the oven according to the recipe :)

By: Lalaine Manalo

Lalaine Manalo — Sat, 13 Mar 2021 07:38:57 +0000

In reply to Eigh espinosa. I haven't yet but will work on it!

By: Lalaine Manalo

Lalaine Manalo — Sat, 13 Mar 2021 07:37:26 +0000

In reply to Liz. I usually have the butcher cut the bones (ribs)at about 3 to 5 inches apart but not all the way through the meat so when I chop it to serving pieces, I don't have to cut through the hard bones with my knife. This is optional but makes serving it easier.

By: Lalaine Manalo

Lalaine Manalo — Sat, 13 Mar 2021 07:35:43 +0000

In reply to Inna. You can cook the belly in a Dutch oven until tender and then roast it according to recipe :)

By: Lalaine Manalo

Lalaine Manalo — Sat, 13 Mar 2021 07:34:54 +0000

In reply to Joy Tuballa. You can use pork shoulder but need the thick cap of fat for the "crispy lechon experience"