Lechon sa Hurno
- 2kg Pork belly
- 1tbsp Salt
- 1tbsp coarse ground black pepper
- 2 lemon grass
Cooking Instructions:
- Clean the pork belly
- Pound lemon grass with the dull edge of the cleaver to
let the flavor out.
- Make a small incision at the side of the pork belly and
insert the lemon grass
- Combine the salt and pepper and rub all over the meat
- Wrap pork belly with aluminium foil
- To have a crispy juicy Lechon, put the meat
inside the freezer overnight.
- Pre heat the oven to 180 °C
- Remove the pork belly from the freezer and remove the
aluminum foil.
- Roast the pork in a pre-heated oven for 1 hour.
- Brush the skin with dripping oil,
- Increase the heat to 200°C and roast for another
45mins. Skin should become crispy and golden brown.
- Remove from the oven, cut into a serving pieces and
serve with lechon sauce.
source: lutong pangpamilya
Rellenong Manok
- 1 large whole chicken, deboned
- 400g minced pork
- 1 carrot, finely chopped
- ½ cup green peas
- 3 pcs chorizo, finely chopped
- 1 cup bread crumbs
- 1 onion, finely chopped
- 4 stalks spring onions, finely chopped
- 3 tbsp pickle relish
- 2 eggs, lightly beaten
- ½ cup melted butter
- 2 tbsp lemon juice
- 3 pcs hard boiled eggs
- salt
- pepper
- Season chicken inside and out with salt and freshly ground black pepper, set aside in room temperature for 2 hrs.
- Mix remaining ingredients except for the hard boiled eggs, lemon and butter in a bowl.
- Put
stuffing into the cavity placing hard boiled eggs in the centre. Pull
the excess skin in the cavity and secure filling with excess skin,
- Place
chicken in roasting rack then roast in a 180C preheated oven for 1hr
and 35 minutes. Mix butter and lemon together then baste chicken with
mixture once every 20 minutes.
- Remove from the oven, set it aside for at least 15 minutes prior to slicing and serving.
source : Ang Sarap
