Oven Roasted Pig’s Head

Oven-Roasted Pig’s head you can easily make in your kitchen! An interesting entree with super crispy skin and moist, tender meat, this lechon ulo ng baboy is sure to be the star of the party.

I made this roasted pig head last weekend for our holiday series here on the blog but decided after not to post it. The lechon was actually a success; I just wasn’t happy with my final photo shot above.

However, I already shared a picture of the pig head on Instagram and everyone was asking for the recipe so I thought I might as well put it up. After all, how pretty can you possibly make pig snout look?

Remembering those roasted pork morsels now, I can’t believe I thought of NOT posting the recipe on the blog. What was I thinking? Just look at the super crunchy skin and moist meat! Pretty or not, this roasted pig head is sure to be the star of any holiday party!

The roast pig head took a total of 6 hours, first at 180 F for 3 1/2 hours to slowly cook the meat, then at 320 F for 2 1/2 hours to start the browning, and finally at 430 F for 40 minutes to crisp up the skin. Please note that I used half a pig head around5 pounds in weight and you might have to adjust cook time if you’re using a whole or larger piece.

How to serve and store

  • Enjoy this roasted pork as an appetizer with your favorite drinks or as a main dish with steamed rice. Chop into serving pieces and serve with a dipping sauce such as spiced vinegar or lechon sauce.


  • Pour vinegar over and massage on the meat.  Rub salt, pepper, and garlic powder all over the meat.
  •  Refrigerate, uncovered and skin side up, overnight to chill.
  • Remove from the refrigerator and with paper towels, pat down surfaces of meat to completely dry. Arrange on a roasting pan fitted with a rack.
  • Bake in a preheated 180 F oven for about 3 to 3 1/2 hours.
  • Increase temperature to 320 F and continue to cook for about 1 1/2 to 2 hours or until meat is cooked through and browns.
  •  Increase temperature to 430 F and continue to cook for about 40 to 50 minutes or until skin is golden and crunchy.
  • Remove roast pig from oven and allow to rest for about 5 to 10 minutes before slicing.

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