This Lechon Pork Belly is brined for 3 days and baked for 6 hours. For so many times I made this I finally satisfied with the outcome. As they said try and try till you succeed. And that's what exactly I did, never give up till I get it perfect.
9 - 10 lbs Pork Belly Slab, skin on
For the brine:
2 chicken bouillon
1 bunch Parsley
1 stalk Rosemary
1 stalk Sage
1 stalk Thyme
6 Bay leaves
1 head garlic - crushed
1 lemon grass - cut in half
6 stalk green onions
2 Tablespoons Peppercorn
1 cup granulated sugar
1 cup salt
15 cups water
1 cup garlic - finely chopped
3 stalk lemon grass - cut in half
1/2 cup green onions
2 Tablespoons Sage - finely chopped
2 Tablespoons Rosemary - finely chopped
2 Tablespoons Ground Black Pepper
1/2 cup apple sider vinegar
1/2 cup soy sauce
Salt and Ground black pepper to taste
1 - 2 thai chili (or more depends how spicy you prepare)
1/2 cup granulated sugar
2 tablespoons diced shallots
4 cloves diced garlic
1. Make sure to wash the pork belly and pat dry with paper towel
2. In a big pot, put the water, chicken bouillon, Parsley, Rosemary, Sage, stalk Thyme, Bay leaves, garlic, lemon grass, green onions, Tablespoons Peppercorn, granulated sugar and salt.
3. Boil and simmer for 10 minutes to release the flavor from the herbs and dissolved the sugar and salt. Turn off and let it cool.
4. In a shallow pan submerge the pork belly with the brine, cover and put in refrigerator for overnight or longer for best result.
5. Preheat oven for 375 degrees. Prep the pork belly, wash in running cold water and pat dry with paper towel.
6. In a clean and dry surface place the pork belly and place the stuffing; garlic, rosemary, sage, green onions and the lemon grass.
7. Roll the pork belly and secure it with twine.
8. Using a roasting pan with a rack, place the pork belly in the middle, brush it with fresh milk and cover with foil. Baked for 4 hours.
9. After 4 hours pull out from the oven take out cover, brush it with fresh milk and baked it for another 2 hours uncovered. Continue cooking it till skin is crispy.
10. One is cook give pork belly a 10 minutes to rest before serve it. You can serve it with your favorite dipping sauce.
This Bicol Express is definitely a comfort food so delicious and of course you need lots of lots of rice to go with it. Bicol Express is originated in Bicol region this is a native delicacies and others called it also as a Sinilihan. However, history narrates that this dish originated in Malate, Manila. A Bicol Express is made of pork belly or pork butt ( I use pork butt) slowly cook and simmered with coconut cream, flavor enhanced with thai chili to add kick to it, sweet onion, alamang shrimps or fermented shrimps, ground black pepper, and a shishito pepper just to add some vibrant color. This dish is one of my husband favorite food.
Kalua Pork is one of the locals favorite. Traditionally this recipe is cooked underground back in the old days. Modern days the slow cooker, crockpot or in the oven. I used pork butt seasoned with hawaiian salt and liquid smoke then wrapped it in banana leaves since Ti-leaf is not available where I live. Then slow cook for 8 hours. So simple recipe yet so tasty and delicious. Definitely BROKE the mouth.
When it comes to Filipino street food. Pork Barbecue is one of the BEST. Marinate the pork overnight with my homemade marinade sauce. Skewed on the stick and grilled to perfection. Finish it with glazed I made. So ONO definitely burst on your mouth. Traditionally the original ingredients; Pork butt or Pork belly, kalamansi, soy sauce, fresh minced garlic, black ground pepper, banana ketchup and sprite.
Inihaw na pork liempo or grilled pork belly is very popular dish or pulutan (appetizer) in the Philippines. What make the meat so tasty is the marinate sauce (soy sauce, vinegar, fresh lemon juice, salt & black ground pepper, fresh minced garlic, banana ketchup & sugar. The first time I make this was a hit. So simple yet so tasty and delicious. And grilled to perfection.
I always think about food. I'm the person who loves to create gourmet food straight out of my kitchen, be creative, and impress my family. This Pan Fried Pork chop is easy to make.
For the Pork I dredged it in AP (All Purpose Flour) with seasoning ( Garlic salt, Ground black pepper, powder onion and paprika make sure to divide in two because you're going to use the other half for the sweet onion). Pan fry for about 3 minutes each side make sure to check the meat with thermometer. Pork should be 145 degrees when fully cook.
For the deep fried sweet onion I just dredge it in the seasoning flour and deep fry till light brown.
For the Asparagus I season with olive oil, salt and ground black pepper and broil it for 3 - 5 minutes.
For the gravy prep your roux by melted butter then add flour and cook till lightly brown then slowly pour the beef stock (while pouring the stock you need to whisk it at the same time to avoid lumpy gravy). Season with powder onion, powder garlic, cream, salt and pepper to taste. Gravy is done once you coat the back of the spoon (nappe) and swiped your index finger and see the line is clean that means is to serve.
When it comes to foods I always make sure to create something good for my Family. This grilled Pork Chop with Pesto Sauce with Sautéed Oyster Mushroom is very easy to make. I marinated the pork chopped overnight with pesto sauce (you can use the one from store or you can make your own pesto). Grilled till pork temperature is 145 degrees. For the oyster mushrooms I just sauteed with oil and unsalted butter seasoned with salt and black ground pepper. I love creating food and making up my own recipe.