HOW TO MAKE Boneless Lechon Belly ♥

Boneless Lechon Belly ♥

Ingredients

• 2 kilos whole pork belly slab, remove the bones if any

For the marinade-brine:

• 1 stalk of lemon grass, chopped
• 1 stalk leeks, chopped
• 2 pieces of laurel (bay leaves)
• 1 Tbsp. ground black peppercorn
• 5 cloves garlic, crushed
• ¼ cup sugar
• ½ cup rock salt
• 5 cups of water

For the stuffings:

• 1 stalk of lemon grass
• 1 stalk on leeks
• 1 pc onion, chopped
• 2 cloves garlic, crushed

For the milk wash:

• 3 Tbsp. evaporated milk
• 1 Tbsp. water

Instructions

1. Wash and clean the pork belly slab in running water. Drain.
2. In a medium size pot, prepare the brine by combining the water, lemon grass, leeks, bay leaves, pepper corns, garlic, sugar and salt.
3. Bring to a boil and simmer for about 5 minutes to release the aroma and flavor of the herbs and spices. Turn off heat and let it cool.
4. Put the pork belly slab and submerge in the flavored brine and place in a refrigerator. Let it soak overnight for best result.
5. After brining, wash the pork belly in running water and pat dry.
6. Place the pork belly in a flat surface and place in the center the stuffings: lemon grass, leeks, garlic and onion.
7. Roll the pork belly like a jelly roll and tie it with twine until it is secured and will not open up and spill the stuffing.
8. Place the pork belly in a roasting pan with a rack and brush it with milk/water mixture. Cover with aluminum foil.
9. Place in a preheated oven 375°F and roast for 2 hours. Then after 2 hours, remove the foil, brush again with milk/water mixture and continue roasting for another hour until the skin is crispy. Serve hot.

#SERVINGS: 6 Enjoy ♥

Lechon ♥

 Lechon

Ang lechon o litson ay madalas na nakahain sa mesa kapag mayroong kakaibang handaan. Ang baboy ay itinutuhog sa isang kawayan at iniihaw sa uling hanggang ang balat ay maging mapula at malutong at ang karne ay lumambot. Inihahain itong may kasamang sawsawan na gawa sa atay ng manok at baboy, suka, asukal at pampalasa. Ang La Loma sa Lungsod Quezon ay kilala bilang kapital ng lechon ng Pilipinas.

Sinigang na Baboy ♥

Sinigang

Ang Sinigang ay isang lokal na lutuin na may sangkap na karne, isda at shellfish na niluluto sa maasim na sabaw na may kasamang dahon ng kamote, kangkong, sitaw, okra, sigarilyas, puso ng saging, ugat ng gabi, hiniwang talong at labanos. Maaaring gamitin ang sampalok, hilaw na mangga, bayabas, santol at kamias bilang pampaasim. Kung isda ang nais isigang, miso at dahon ng mustasa ang ginagamit sa pagluluto.

How to make Sinigang ♥

INGREDIENTS

• 1 liter purified water
• 500 grams pork spare ribs
• 1 pc red onion, quartered
• 2 pcs medium sized tomato, quartered
• 1 pc talong, sliced
• 8 pcs sitaw, sliced into 2” pieces
• 1 bundle kangkong stalks and leaves
• 2 pcs siling pangsigang
• 1 pack Knorr Sinigang sa Sampalok Original 20 g

METHOD

• Boil meat in 1 liter purified water. Do not cover to allow scums to form. Remove scums and discard.
• Add onions and tomatoes. Cover pan. Cook pork meat till tender.
• Drop sitaw, kangkong stalks and talong. Cook until color turns to dark green, approximately 1 minute.
• Add sili sigang, kangkong leaves and Knorr Sinigang sa Sampaloc Mix. Stir to dissolve. Boil for 1 minute. Remove from heat and serve.

Ang Sinigang na Baboy ay tunay na paborito ng mga Pinoy. Walang tatalo sa mainit na sabaw kasama ang bagong saing na kanin. ♥ Enjoy ☻

How to make Pork Adobo. ♥

Adobo

The adobo is considered the national dish of the Philippines. It boiled pork or chicken cooked in soy sauce, garlic, vinegar, pepper and the bay leaf. The meat is boiled low heat until reduced water and soften the meat. The various vegetables and shellfish can also cook this way.

How to make Pork Adobo. ♥

Ingredients

• 2 lbs pork belly
• 2 tbsp garlic, minced or crushed
• 5 pieces dried bay leaves
• 4 tbsp vinegar
• ½ cup soy sauce
• 1 tbsp whole pepper corn
• 1 cup water
• salt to taste

Instructions

1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
2. Heat the pot and put-in the marinated pork belly then cook for a few minutes
3. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
4. Put-in the vinegar and simmer for 12 to 15 minutes
5. Add salt to taste
6. Serve hot. Share and enjoy!

#Serve: 5

Pagkaing Pinoy

Nagmula sa mga Malay ang unang pagkaing Pinoy dalawampung libong taonna ang nakakaraan. Sa kanila nagmula ang pagkahilig ng mga pinoy sa pagkaing maanghang at may gata. Sa mga Tsino naman nagmula ang pagkain ng mga Pinoy ng pansit at ang pagkahilig sa pagkaing may sawsawan at sarsa. Ang mga Espanyol naman ang nagturo ng mga pagkaing ginigisa na ginagamitan ng iba't ibang pampalasa. At dahil dito, ito ay nagbunga ng tinatawag sa ngayong kinaugaliang pagkaing Pilipino.