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Marinade

  • Water 1000.0 g
  • Sugar, white 200.0 g
  • Worcestershire Sauce 50.0 g
  • Salt 50.0 g
  • Garlic, minced 80.0 g
  • Pepper, ground 5.0 g
  • MSG, optional 50.0 g

Glaze

  • Worcestershire Sauce 25.0 ml
  • Sugar, brown 80.0 g
  • Oil, vegetable 50.0 ml

Lechon Baka Baking and Assembly

  • Smoke Liquid, optional, if using oven for cooking 4.0 g
  • US Beef Short Plate 5000.0 g
  1. Marinade

    10 minutes
    1. Bring all ingredients together to a boil.
    2. Boil for 5 minutes and turn off the heat.
    3. Leave to cool at room temperature.
    4. Strain and chill.
    5. Inject and marinate the beef short plate. 6. 500g of marinade to 1kg of meat.
    6. Marinate overnight for best results.
  2. Glaze

    5 minutes
    1. Mix all ingredients in a bowl and use as a glaze.
  3. Lechon Baka Baking and Assembly

    300 minutes
    1. Bake in a pre-heated 250F oven for 3 hours, basting every 30 mins.
    2. After 3 hours bring the temperature up to 275F or until internal temp reaches 205F.
    3. Let it rest for 2 hours, wrap in foil.