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How to Cook Lechon de Carajay (Smoked Pork Roast)

Prep Time2 hrs
Cook Time3 hrs
Total Time5 hrs
Course: Pork Recipe
Cuisine: Filipino
Servings: 8 servings
Author: Manny


  • 2 kilos whole pork belly
  • 1 head garlic
  • 4 medium size onions chopped
  • 2 Tbsp. black pepper crushed
  • 2 liters of water for boiling the meat
  • wood chips for smoking


    How to cook Lechon de Carajay:

    • Clean and prepare the meat.
    • Rub salt all over the meat and let it marinade for at least 2 hours.
    • In a wok with water, add garlic, onions, black pepper.
    • Add the pork belly and simmer for at least one hour and cover.
    • Check the meat from time to time and prick the skin with a fork.
    • Continue to cook until the meat is done but still firm.
    • Remove from the wok and set aside, put it on a strainer to drain the water. Let it cool.
    • Prepare wood chips for smoking by chopping it to small bits.
    • Use natural dried wood and don't use scrap wood because it might contain chemicals like insecticides.
    • Prepare an empty wok and line the bottom with aluminum foil.
    • Light up some of the wood chips, you can put it over the stove to set it on fire.
    • Place the lighted wood chips inside the wok and place the wok over the lighted stove.
    • Put a grill over the wood chips and make sure it has a space about 2 to 3 inches from the bottom of the wok and the meat won't touch the wood chips.
    • Place the meat on top of the grill and cover the wok.
    • Smoke for at least one hour. When the meat is already golden brown, it is ready to roast.
    • Preheat the oven to 200 degrees Celsius.
    • Put the roast in the over and lower down the temperature to 180 degrees Celcius.
    • Roast for at least one hour or until the skin becomes crispy.
    • Serve hot together with your favorite lechon sauce.