Lechong Baboy

Lechong Baboy

• one whole pig weighing 25-35 kilos- slaughtered, innards removed, and drained withblood

  For the stuffing

• 3 to 4 cups of salt 
• 1 cup black peppe, cracked
• 10 pieces bay leaves
• 20 bundles of lemon grass
• 5 cups peeled garlic
• 10 bundles spring onions
• 10 pieces large onions

 For the glaze

• Sprite softdrinks or soysauce or evaporated milk

 

Cooking Instructions:

1. Wash the whole pig with hot water, shave the hairs.
2. Rinse the whole pig and make sure the inside is clean and empty. Allow to drain for a 1 hour before stuffing.
3. After draining, rub the pig with salt and pepper inside and out.  Then skewer the pig with a long bamboo or iron bar.
4. Stuff the pig belly with bay leaves, lemon grass, garlic, spring onions and onions. Then sew the belly to close perfectly making sure all ingredients are stuff in.
5. Rub the skin with sprite, or you can choose between soysauce or evaporated milk. These all gives the same result making the skin crispy and red when its cooked.
6. Place the skewed pig over hot charcoal, put the charcoal on its side.
7. Roast the pig slowly, glaze it with sprite from time to time making the skin extra crispy.
8. Roast until crisp, red and cooked.
9. When its cooked, removed the skewer and enjoy.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Lechong Kawali

Lechong Kawali

• 1 Kg Pork belly
• 1 Tablespoon + 1 teaspoon salt
• 1 Tablespoon whole pepper corn
• 1 teaspoon ground black pepper
• 3 pieces dried bay leaves
• 3 cups cooking oil
• 3 cups Water
• 1/4 cup Apple cider vinegar
• 4 Tablespoons Balsamic vinegar

Procedure:

1. Put all the ingredients (except the cooking oil, 1 tbsp salt and 1 tbsp ground black pepper) on a big pot and bring to a boil. Let it simmer for 30 minutes or until meat is tender.
2. Remove the meat from the pot and let it cool down.
3. Cut the pork into roughly 2x2 inches thick.
4. Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat.
5. Heat cooking oil on a pot. The oil should be hot enough before putting the meat.
6. Deep fry the pork until it is golden brown and the pork skin is crispy.
7. Remove the meat from the pot and put it on a paper towel to drain excess oil.
8. Serve and enjoy!

- See more at: http://www.pinoytsibog.com/2015/07/lechon-kawali.html#sthash.9tHcCOxv.dpuf

• 1 Kg Pork belly
• 1 Tablespoon + 1 teaspoon salt
• 1 Tablespoon whole pepper corn
• 1 teaspoon ground black pepper
• 3 pieces dried bay leaves
• 3 cups cooking oil
• 3 cups Water
• 1/4 cup Apple cider vinegar
• 4 Tablespoons Balsamic vinegar

Procedure:

1. Put all the ingredients (except the cooking oil, 1 tbsp salt and 1 tbsp ground black pepper) on a big pot and bring to a boil. Let it simmer for 30 minutes or until meat is tender.
2. Remove the meat from the pot and let it cool down.
3. Cut the pork into roughly 2x2 inches thick.
4. Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat.
5. Heat cooking oil on a pot. The oil should be hot enough before putting the meat.
6. Deep fry the pork until it is golden brown and the pork skin is crispy.
7. Remove the meat from the pot and put it on a paper towel to drain excess oil.
8. Serve and enjoy!

- See more at: http://www.pinoytsibog.com/2015/07/lechon-kawali.html#sthash.9tHcCOxv.dpuf

• 2 Kg Pork belly (divided into 4 slabs)
• 1 L cooking oil or enough for deep frying

 Brining Solution

• 2 tbsp salt
• 1 tbsp black pepper corn, cracked
• 5 pieces dried bay leaves
• 1/4 cup Apple cider vinegar
• 4 Tablespoons Balsamic vinegar 
• 5 cups Water

 Rub

• 1 tbsp salt
• 1 tsp black pepper powder

 Cooking Instructions:

1. Mix all the ingredients for the brining solution in a big pot and bring to a boil. Cool down.
2. Marinade pork in the brining solution for at least an hour.  
3. After 1 hour, bring the solution into a boil then let simmer for 30 minutes or until meat is tender.
4. Remove the meat from the pot, drain, and let it cool down. Allow the pork to dry.
5. Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat. Rub vigorously.
6. Heat cooking oil on a pot. The oil should be smoking hot enough before putting the meat.
7. Deep fry the pork until it is golden brown and the pork skin is crunchy
8. Remove the meat from the pot and put it on a paper towel to drain excess oil.
9. Serve and enjoy!

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Lechon Manok

Lechon Manok

• 1 whole chicken, around 1.6 - 1.8 kgs)
• 1 onion, chopped
• 2 head cloves garlic, minced
• ¼ cup fish sauce
• 2 tbsp soy sauce
• ⅓ cup calamansi juice or lime juice
• 1 dozen lemongrass bulbs, pounded
• 2 pcs bay leaves
• 1 tsp brown sugar
• salt
• freshly ground black pepper
• oil

Cooking Instructions:

1. Clean chicken and dry it with paper towels. Rub chicken with salt inside and out.
2. In a bowl combine together onions, garlic, freshly ground black pepper, sugar, calamansi juice and fish sauce.
3. Rub chicken with the marinade inside and out then place in a zip lock bag together with any remaining marinade. Lock the bag and let it marinate overnight.
4. Remove chicken from the fridge 3 hours before cooking and when ready stuff cavity with lemongrass and bay leaves. Reserve any remaining marinade.
5. Grill chicken in a 200C preheated oven using its rotisserie function and cook for 1 hr and 20 minutes. If you don’t have the rotisserie function place chicken in a wire rack above a baking tray.
6. Combine reserved marinade with 2 tbsp of oil then use together with the drippings it to baste the chicken every 20 minutes until cooked.
7. Serve while hot with

source : Ang Sarap

Lechon Liempo

Lechon Liempo

Ingredients

• 4 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 tablespoons Kosher salt
• 1 tablespoon white vinegar
• 2 teaspoons freshly ground black pepper
•  
• 1 (5-lb) piece of pork belly, skin on
• 1 disposable foil pan

 

Cooking Instructions

1. In a small bowl, whisk together oil, garlic, salt, vinegar, and black pepper.
2. Lay pork belly on a cutting board skin-side down. Score flesh diagonally about every 2-inches. Repeat in opposite direction, creating a diamond pattern. Spread garlic mixture evenly all over flesh
3. Roll pork into a cylinder and tie tightly with butcher twine about every inch.
4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes. Run spit of the rotisserie through middle of pork and secure ends with rotisserie forks. Place on the rotisserie, cover, and cook at medium heat until skin has darkened and crisped and pork registers 160 degrees when an instant read thermometer is inserted into the thickest part of the meat, about 3 hours, replenishing coals to maintain temperature as needed. Remove from grill and let rest for 10 minutes. Remove spit, slice, and serve.

source: meatwave.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Lechon sa Hurno

Lechon sa Hurno

• 2kg Pork belly
• 1tbsp Salt
• 1tbsp coarse ground black pepper
• 2 lemon grass

Cooking Instructions:

1. Clean the pork belly
2. Pound lemon grass with the dull edge of the cleaver to let the flavor out.
3. Make a small incision at the side of the pork belly and insert the lemon grass
4. Combine the salt and pepper and rub all over the meat
5. Wrap pork belly with aluminium foil
6. To have a crispy juicy Lechon,  put the meat inside the freezer overnight.
7. Pre heat the oven to 180 °C
8. Remove the pork belly from the freezer and remove the aluminum foil.
9. Roast the pork in a pre-heated oven for 1 hour.
10. Brush  the skin with dripping oil,
11. Increase the heat to 200°C and roast for another 45mins. Skin should become crispy and golden brown.
12. Remove from the oven, cut into a serving pieces and serve with lechon sauce.

source:  lutong pangpamilya

Lechon Macau

Lechon Macau
 

1 kilo pork rasher, pork belly
2 to 3 pieces star anise
½ head garlic, crushed
2 to 3 pieces bay leaf
Chinese five-spice powder
Salt and pepper

Cooking Instructions:

1. In a pot, place the pork and add water to cover the meat up to about an inch.
2. Add the star anise, garlic, bay leaf, and about 1 tablespoon salt. Bring to a boil and simmer for 30 to 45 minutes or until just tender. Remove from pot, drain, and cool down.
3. Using a fork, prick the pork skin all the way down to the meat layer. The skin should be pricked as close as possible. Rub the skin with salt. Rub the meat and sides with mixture of Chinese five-spice powder and pepper powder. Arrange the pork in a baking tray or aluminum tray, skin side up, with enough space between the pork rashers. Marinate with salt and Chinese five-spice rub for 30 to 45 minutes.
4. Pre-heat the oven at 250°F and then place the baking tray at the center. Roast for 30 to 45 minutes. Check periodically. Reduce the oven temperature to 200°F as soon as the skin changes color. Let it roast until the pork skin blisters and turns golden brown. Remove from oven and let the meat rest for at least 8 to 10 minutes. Chop to serving pieces with your favorite dipping sauce.


source :  interaksyon

Roast Pork Leg, Pinoy Lechon Style

 

• 1 medium size roasting pork leg bone in, about 2 to 2 1/2 kilo 
• Fish sauce or salt

Cooking Instructions:

1. Buy a prepared roasting pork leg with skin slits or ask the butcher to cut for you if not available. 
2. Rub the roasting pork leg with the fish sauce or salt as per taste, more salt means saltier crispy rind, or skip the rubbing if you are not into salty food. 
3. Arrange the roasting pork leg in a glass baking pan with the wider portion sitting at the bottom of the pan, this will expose most of the skin to the heat. 
4. Preheat oven for 150ᵒC to 200ᵒC and when ready place the pan in the middle of the oven.
5. Oven roast for 3 to 4 hours with the same oven temperature, using the oil that dripped in the pan baste the skin a couple of times in between if it gets dried out. 
6. Reduce heat if the skin get browned rapidly and adjust time accordingly. 
7. Now increase the oven temperature to 250ᵒC and continue to roast for 30 to 45 minutes until the skin start to blister and turn crisp but not burned. 
8. To test use a long metal ladle then tap the skin a couple of times when a solid hollow tad sound is heard it indicates the skin is now crisp. 
9. When done remove from oven and wrap with aluminium foil, set aside to rest for about 10 to 15 minutes. 
10. Serve with your favourite lechon sauce.

source :  overseaspinoycooking

Roasted Pork Belly Lechon

Roasted Pork Belly Lechon

• 1.5 kg pork belly slab, skin on
• 3 whole garlic bulbs, peeled and roughly chopped
• ½ cup oregano leaves, washed then chopped
• 3 red onions, peeled and chopped
• around 4 – 5 lemongrass stalks, sliced
• the zest from 1 lemon
• juice from 1 lemon
• a little over 1/8 cup salt, plus more for an even rub around the pork
• 4 tablespoons crushed black pepper

Cooking Instructions:

1. Combine all the aromatics in a bowl and mix well. Lightly mash everything together with the back of a spoon. Alternatively, use a food processor to bring everything together with only around 2-3 pulses.
2. With the skin side down, rub the mixture all over the meat. Roll the slab, carefully invert the meat and secure it with butcher’s twine (and lemongrass leaves, like what I did). It’s okay if there are a few pieces of herbs that fall off, you can place it back later. 
3.  Rub coarse salt all over the meat, including the skin. 
4. With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling. 
5. Transfer it to a roasting fitted with a rack and the bottom lined with foil. Place it in the refrigerator to chill overnight. This will dry the skin, which helps the crackling form.
6. Preheat the oven to 160 C. Just to be sure, pat the skin of the pork dry with a paper towel. 
7. Roast the pork for 5 hours. Afterwards, increase the temperature to 220 C, and allow the pork’s crackling to form. This will take another 30 minutes to an hour. 
8. When done, remove from the oven and allow to cool a bit before slicing. 

source :  The Hungry Giant

Lechong Manok

Lechong Manok

• 1 1/2 kilo whole chicken
• 4-6 stalks tanglad, lemon grass, crushed
• 1/2 cup soy sauce
• 1/4 cup kalamansi juice
• 2 tbsp. ground pepper
• 1 tsp salt
• butter

Cooking Instructions:

Marinate chicken in soy sauce and kalamansi juice for 4 hours or overnight. Rub chicken skin and cavity with salt and pepper. Stuff chicken cavity with lemon grass. Tuck in neck inside the cavity, roast in turbo broiler at 350 to 400°F for 1 to 1 1/2 hours, occasionally baste skin with butter. Roast until golden brown. Serve with lechon sauce or spicy ketchup.


source :  overseaspinoycooking

Lechon Liempo (Filipino-style Roasted Pork Belly)

• 4 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 tablespoons salt
• 1 tablespoon white vinegar
• 2 teaspoons freshly ground black pepper
• 1 (5-lb) piece of pork belly, skin on
• 1 disposable foil pan

Cooking Instructions:

1. In a small bowl, whisk together oil, garlic, salt, vinegar, and black pepper.
2. Lay pork belly on a cutting board skin-side down. Score flesh diagonally about every 2-inches. Repeat in opposite direction, creating a diamond pattern. Spread garlic mixture evenly all over flesh.
3. Roll pork into a cylinder and tie tightly with butcher twine about every inch.
4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes. Run spit of the rotisserie through middle of pork and secure ends with rotisserie forks. Place on the rotisserie, cover, and cook at medium heat until skin has darkened and crisped and pork registers 160ºF when an instant read thermometer is inserted into the thickest part of the meat, about 3 hours, replenishing coals to maintain temperature as needed. Remove from grill and let rest for 10 minutes. Remove spit, slice, and serve.

source : serious eats