Looking at the two recipes I have shared so far in this blog, I realized there are different ways of preparing the popular lechon belly or roasted pork belly we see being sold in stores.I guess cooks or chefs just have different methods or techniques of doing it. They vary in terms of the stuffing used and some even resort to a brining solution to tenderize the meat. Anyway, I announced here the cooking class conducted recently by chef Michael Giovan Sarthou III at the Maya Kitchen. In the class, Chef Tatung shared his recipe for roasted pork belly or lechon liempo ... Continue Reading...
A lechon belly recipe for Christmas
Excuse me. I simply had to drool when I saw the roasted pork belly display at this new resto called Bellychon in Greenbelt 1. The skin looked so crispy, the meat so tender and it just reminds of the coming holiday season when the family tables will be festive and overladen with food. There's just something about lechon which reminds one of a joyous Christmas in the Philippines! The taste test didn't disappoint. A rice meal with a generous serving of lechon for P120? bring it on! I think this roasted pork belly originated among the South-based purveyors ... Continue Reading...
Recent Comments