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Excuse me. I simply had to drool when I saw the roasted pork belly display at this new resto called Belly-chon 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. Theres just something about lechon which reminds one of a
joyous Christmas in the Philippines!
The taste test didnt disappoint. A rice meal with a generous serving of lechon for P120 bring it on!
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I think this roasted pork belly originated among the South-based purveyors that made lechon Cebu famous. The only
thing is that theres no animal head or tail to contend with. The traditional method requires the roasting of the meat
over open fire on a bamboo pole. But the good thing with pork belly is that its more manageable and you can do the
cooking in the comfort of your home oven.
On this note, am reminded of a recipe shared by prominent Chef Myrna Segismundo at The Maya Kitchen a few
months ago. Shes a book author and also helms Restaurant 9501 in Quezon City. Heres her recipe for Boneless
Lechon with Grilled Liver & Red Wine Sauce, Stewed Native Fruits a truly gourmet treat!
Ingredients:
1 pc. 14-21 days suckling pig, head and legs removed, deboned, trimmed and halved lengthwise (yield 2
3 kls
cup Olive oil
pinch Salt and pepper
Fresh sampalok leaves
2 tbs. Garlic, minced
Butchers thread for tying
Procedure:
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