I was craving while reading Mr. UT-MAN of www.overseaspinoycooking.blogspot.com lechon post so off to the market and made me some. Thank's Mr. Ut-Man.
I also made paksiw na lechon from the left over. Check it out.
Paksiw na Lechon
Lechon Kawali Ingredients:
2 slabs (6-7 lbs.) pork belly
6 garlic cloves, crushed
4 bay leaves
1 teaspoon peppercorns
2 tablespoon soy sauce
2 stem lemon grass, cut into 4"
4 cups of water for boiling
Arrange the lemon grass, garlic, peppercorn, laurel leaves, soy sauce and water in a pan.
Place the pork belly on top. Bring to a boil for 60-75 minutes.
Remove the pork belly, drain and allow to cool.
Deep fry the pork belly or broil using a turbo broiler in 425d for 60 minutes or till skin turns golden brown.
Remove the lechon, cut into pieces and serve with Mang Thomas lechon sauce.
Here's what to do with the left over lechon.
Paksiw Lechon Ingredients:
around 4 lbs left over lechon
1 cup lechon sauce
1/2 head garlic, crushed
1/2 cup vinegar
2 tbsp. sugar
3 tbsp. soy sauce
5 pcs. bay leaves
1 tsp. peppercorns
Using a deep pan place the left over lechon and add in the vinegar, soy sauce, garlic, peppercorns, sugar and bay leaf.
Add a cup of water. Bring to a boil and simmer for 20-25 minutes or until the sauce thickens and the meat start to fall apart.
Add in the lechon sauce and simmer for few more minutes. Serve with rice.