Low Fat Lechon
Experience the bold, authentic flavors of Filipino cuisine with this healthier twist on the traditional lechon. Our Low Fat Lechon recipe features succulent pork shoulder infused with aromatic lemongrass, garlic, and onion, all enveloped in a savory marinade of low sodium soy sauce and fish sauce. Carefully roasted to perfection, the skin crisps beautifully, delivering the irresistible crunch you love without excessive oils. This dish is further elevated with zesty lemon slices and a rich, flavorful vegetable stock. Perfect for family gatherings or festive meals, this lighter version of lechon is a guilt-free indulgence that doesn't compromise on taste. Ready in just over two hours and garnished with fresh spring onions, it’s a must-try centerpiece for any celebration.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs Pork shoulder
- 3 pieces Lemongrass stalks
- 4 pieces Garlic cloves, minced
- 1 large Red onion, chopped
- 3 pieces Bay leaves
- 0.25 cup Low sodium soy sauce
- 2 tablespoons Fish sauce
- 1 teaspoon Freshly cracked black pepper
- 1 teaspoon Salt
- 1 cup Vegetable stock
- 2 tablespoons Olive oil
- 1 medium Lemon, sliced
- 2 pieces Spring onions, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Clean the pork shoulder and pat it dry with paper towels. Using a sharp knife, score the skin in a crisscross pattern, being careful not to cut into the meat.
Stuff the pork shoulder with lemongrass, minced garlic, and chopped onion.
In a small bowl, mix low sodium soy sauce, fish sauce, and black pepper. Rub this mixture all over the pork, ensuring the marinade gets into the scored skin.
Place the marinated pork in a large roasting pan. Add the bay leaves and vegetable stock to the pan.
Lightly brush the pork with olive oil and sprinkle evenly with salt to help crisp the skin.
Place the roasting pan in the preheated oven and cook for about 2 hours or until the internal temperature of the pork reaches 145°F (63°C).
Halfway through cooking, baste the pork with the pan juices and rearrange the lemon slices on top.
Once cooked, allow the low fat lechon to rest for about 10 minutes before carving.
Slice the pork and serve hot, garnished with sliced spring onions.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 8404 mg | 365% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 15.8 g | ||
| Protein | 233.3 g | 467% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 5914 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
