Lechon Baboy (Roast Pig)


Ingredients:
1 whole pig (20 kilos), rinse and inside is clean and empty
10-20 bundles of lemon grass, pounded
500 grams spring onions, pounded
15 pieces bay leaves
1 kilo garlic
1 kilo onion
2-3 cups salt and pepper
evaporated milk (glaze)

Procedures:
Part 1
1. Pour boiling water inside pig’s belly. Drain.
2. Rub pig with salt and pepper inside and out.
3. Skewer the pig with a long bamboo.
4. Stuff the pig belly with lemon grass, spring onions, bay leaves, garlic, and onions. Secure with cooking thread.
5. Rub the skin with evaporated milk. This will make the skin red and crispy.

Part 2
1. Roast the pig slowly over hot charcoal then glaze with remaining milk from time to time.
2. Roast for 4-5 hours or until skin is red and crispy, and the meat is tender.

Paksiw na Bagnet

Filipino Style Recipe: Paksiw na Bagnet is another simple and easy Filipino pork dish. This is similar to lechon paksiw but instead of roasted pork we used bagnet. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin.

Estimated time of preparation and cooking: 20 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo bagnet, cut into serving pieces
1/4 cup lechon sauce
3 cloves garlic, crushed
1 medium onion, chopped
1 teaspoon peppercorn
1 bay leaf(laurel)
2 tablespoon vinegar
1/4 cup brown sugar
1/4 cup water
salt to taste
1/4 cup liver spread(optional)

Procedures:
1. In a pan, heat bagnet until start to render oil.
2. Add garlic and onions then saute until translucent.
3. Pour water, peppercorn and bay leaf then bring to boil.
4. Pour vinegar and simmer for 5 minutes.
5. Add the sugar, liver spread and lechon sauce then simmer for another 5 minutes.
6. Adjust seasoning with salt according to taste.
7. Remove from heat and serve with steamed rice. Enjoy!

Pork and Liver Adobo in Lechon Sauce

Filipino Style Recipe: pork and liver adobo in lechon sauce is another variety of Filipino adobo which is similar to lechon paksiw and pork adobo. Lechon sauce has a salty, sour and sweet flavor which gives a mouth-watering taste to our meat.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 40 minutes
Good for 3-4 persons

Ingredients:
500 grams pork loin, cut into strips
200 grams pork liver, cut into strips
3 cloves garlic, minced
1 onion, chopped
1 thumb-size ginger, julienned
1 cup lechon sauce
1 cup water
2 tablespoons soy sauce
2 tablespoons vinegar
fish sauce, sugar and pepper to taste
parsley for garnishing(optional)

Procedures:
1. In a pan, heat oil then saute ginger, garlic and onion.
2. Add pork and fish sauce then stir cook until light brown.
3. Add liver and cook for another 3 minutes.
4. Pour water, soy sauce and lechon sauce then simmer for 15 minutes or until meat is tender.
5. Pour vinegar then simmer for another 3 minutes.
6. Adjust seasoning then simmer for another minute.
7. Transfer to serving plate then garnish with parsley. Serve.

Paksiw na Lechon Kawali

Filipino Style Recipe: paksiw na lechon kawali is a simple and easy Filipino pork dish. This is similar to lechon paksiw but instead of roasted pork we will use fried pork belly. It is consists of fried pork belly or leftover lechon kawali then re-cooked with lechon sauce, vinegar, garlic and some spices.

Estimated time of preparation and cooking: 20 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo lechon kawali or fried pork belly, cut into serving pieces
1/4 cup lechon sauce
3 cloves garlic, crushed
1 medium onion, chopped
1 teaspoon peppercorn
1 bay leaf(laurel)
2 tablespoon vinegar
1/4 cup brown sugar
1/4 cup water
salt to taste

1/4 cup liver spread(optional)

Procedures:
1. In a pan, heat lechon kawali until start to render oil.
2. Add garlic and onions then saute until translucent.
3. Pour water, peppercorn and bay leaf then bring to boil.
4. Pour vinegar and simmer for 5 minutes.
5. Add the sugar, liver spread and lechon sauce then simmer for another 5 minutes.
6. Adjust seasoning with salt according to taste.
7. Remove from heat and serve with steamed rice. Enjoy!

Roast Pork(Lechon Baboy)

Filipino Style Recipe: roast pork or lechon baboy is another easy pork dish but not so fast way of cooking. Normally the pork marinade with seasonings then roast in a oven or grilled in a hot charcoal until golden brown and tender.

Estimated time of preparation: 5 minutes(plus marinating time)
Estimated time of cooking: 70 minutes
Good for 3-5 persons

Ingredients:
1 kilo pork loin
1 teaspoon flour(dissolved in 3/4 cup water)
2 tablespoon butter

Marinade:
1/4 cup lemon juice
1 tablespoon lemon zest
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon olive oil
2 tablespoons rosemary
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then rub and marinate pork for at least 30 minutes.
2. In a pan, melt butter and brown pork for 3 minutes.

Part 2
1. Preheat oven to 180 degrees Celsius then roast pork for 30 minutes or until pork is crisp and tender.
2. Basting it with marinade occasionally.
3. Let it cool then slice into serving pieces. Transfer to serving plate.

Part 3
1. In a sauce pan, combine the remaining marinade and juices from roasted pork. Bring to boil.
2. Pour dissolved flour and simmer until thicken.
3. Add butter and simmer until melted. Pour the sauce over sliced pork then serve hot.

Lechon Manok(Roast Chicken)

Filipino Style Recipe: lechon manok or roasted chicken is another easy chicken dish but not so fast way of cooking. Normally the chicken marinade with seasonings then stuffed with lemongrass. roast in a oven or grilled in a hot charcoal until golden brown and tender.

Estimated time of preparation: 5 minutes(plus marinating time)
Estimated time of cooking: 60 minutes
Good for 4-5 persons

Ingredients:
1 whole chicken
2 tablespoons soy sauce
1 teaspoon garlic powder
1/4 cup lime or calamansi juice
1 teaspoon salt
2 tablespoons ground pepper
5 stalks lemongrass(tanglad), crushed

Procedures:
1. In a big bowl, marinate chicken in soy sauce, garlic powder and lime juice for at least 4 hours or overnight.
2. Rub chicken including the cavity with salt and pepper then stuff with lemongrass.
3. Preheat oven to 400 degrees Fahrenheit then roast chicken for an hour or grill over hot charcoal until golden brown
while basting skin with butter occasionally.

Bagnet

Filipino Style Recipe: Bagnet is the Ilocano version of lechon kawali. This dish is the delicacy in Ilocos region. Normally the pork belly boiled and deep fried until crispy and blister on skin then serve with vinegar.

Ingredients:
1 kilo pork belly(liempo), slice into 2 inch thick
5 gloves garlic, crushed
1 teaspoon peppercorns
2 tablespoon salt
1 bay leaves
1/2 liter water
cooking oil for frying
2 tablespoon flour(optional)

Procedures:
Part 1
1. In a pot, arrange pork belly and pour water, garlic, peppercorns, bay leaves and salt.
2. Bring to boil for 45-60 minutes or until tender. (Cook in pressure cooker takes 25 minutes).
3. Drain on paper towel and let it cool. Refrigerate over night.

Part 2
1. Sprinkle the pork belly with a small amount of flour to prevent it from drying.
2. In a frying pan, heat enough oil and deep fry pork belly in low heat for 30 minutes or until brown.
3. Drain on paper towel and let it cool.
4. Reheat the same oil and deep fry the pork belly once more for 10 minutes.
5. Sprinkle with cold water, this will help blister the pork skin.
6. Repeat the procedure until crisp and blisters on the skin.
7. Drain on paper towels and slice to serving pieces.
8. Serve with spicy vinegar.

Lechon Paksiw Recipe

f-letchonpaksiw

Filipino Style Recipe: lechon paksiw is another simple and easy Filipino pork dish. This dish is a way to re-cook leftover roasted pork(lechon) in a blend of lechon sauce, vinegar, garlic and some spices.

Estimated time of preparation and cooking: 20 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo lechon meat, cut into serving pieces
1/4 cup lechon sauce
3 cloves garlic, crushed
1 medium onion, chopped
1 teaspoon peppercorn
1 bay leaf(laurel)
2 tablespoon vinegar
1/4 cup brown sugar
1/4 cup liver spread(optional)
1/4 cup water
1 tablespoon cooking oil
salt to taste

Procedures:
1. In a cooking pot, heat lechon meat until start to render oil then saute garlic and onions.
2. Pour water then add peppercorn and bay leaf then bring to boil.
3. Add the vinegar and simmer for 5 minutes.
6. Add the sugar, liver spread and lechon sauce then simmer for another 5 minutes.
7. Adjust seasoning with salt then stir.
8. Remove from heat and serve with steamed rice. Enjoy!

Lechon Kawali

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Filipino Style Recipe: Lechon kawali recipe or crispy pan-fried roasted pork is well known Filipino dish. It is consisting of pork belly cooked in boiling water with spices then deep-fried until crispy, usually serve as appetizer.

Estimated time of preparation and cooking: 40-50 minutes
Good for 4-6 persons

Ingredients:
1 kilo pork belly
2 tablespoons salt
2 tablespoons whole pepper corn
5 pieces dried bay leaves(laurel)
3 cups cooking oil
5 cups water

Procedures:
Part 1
1. In a big cooking pot, place water and bring to a boil
2. Add pork belly then add 1 tablespoon salt, pepper corn and bay leaves. Simmer for 30 minutes or until meat is tender
3. Remove the meat, drain and let it cool for a few minutes.
Part 2
1. Spread 1 tablespoon of salt on the meat, distribute it evenly on all sections.
2. In a big cooking pot, heat cooking oil and deep fry the meat. Cook side by side until colors turn to brown and texture is crispy.
3. Remove the meat, drain and let it cool a little then slice into serving pieces
4. Serve with letchon sauce. Enjoy!