Lechon Cebu Recipes

LECHON BELLY (ALA LECHON CEBU) RECIPE

Steps:

• Wash the pork slab with running water and make sure that hairs on the skin are shaved.
• In a casserole, put 5 cups of water then add lemon grass, leeks, bay leaves, onion, black peppercorn, garlic, and salt.
• Make the brine/marinade: Bring water to boil then lower heat and simmer for at least 10 minutes. This will allow the herbs and spices to release its flavor and aroma.
• Turn off heat. Set aside brine solution until it cools.
• Pour the brine on the pork slab and marinate overnight
• After marinating, remove the pork from the brine. The surface of the pork is quite salty so we have to rinse with fresh water then pat dry with paper towel.
• Lay the pork slab on flat surface and place the rolled lemon grass, leek, and garlic.
• Now roll up the pork slab, form a roulade with the garlic, leeks, and lemon grass on the center. Tie pork with twine (string) to keep its roulade in shape.
• Brush the surface with mixture of milk and water. Set aside for at least an hour to allow milk to set in the skin. Milk makes the skin color reddish brown when roasted.
• Set and preheat your turbo broiler (or oven) at 375 deg F (190 deg C). Maintain this temperature up to end of cooking.
• Put the pork roulade on the turbo broiler but cover with aluminum foil. I put aluminum to cover the meat temporarily for the first 2 hours of cooking to shield the hot air from the oven fan otherwise the outer part of the pork will be cooked quickly yet the inner part is still half cooked.
• After 2 hours remove the aluminum foil cover. Continue cooking but rotate the roulade, at least every 10 minutes to evenly cook the skin. Check if the skin is already crackling crispy then it is done.

RICO'S LECHON PORK CUBAN STYLE

Steps:

• For the pork marinade: Rinse the pork with warm water and place on a half-sheet pan preferably 1 to 2 inches deep. Carefully stab 8 to 10 slits with the tip of a chef's knife in different areas of the meat. (Note: If you are using a pork shoulder instead, cut under the thick cap of fat using a fillet knife, cutting while pulling the fat out of the way to one side, revealing the meat; do not remove the layer of fat, just detach it to make way for stabbing slits with your knife.) Using your hands, fill all the slits with garlic cloves, pressing them down into each slit. Add salt and pepper and spread evenly. Pour lemon and lime juices over the pork. Add the achiote, coriander and oregano. Using your hands, massage and spread evenly. Pour the olive oil and spread evenly. Let the pork rest at room temperature for 2 hours.
• For the blending ingredients: Add the onions, basil, olives, olive oil, green onions, green peppers, lemon, red pepper, yellow pepper and 2 quarts water to a blender. Blend until thick. Set aside.
• For the mojo marinade: Stir together the achiote, lemon and lime juices, olive oil, garlic, coriander, cumin, salt, pepper and orange slices in a bowl.
• Preheat the oven to 350 degrees F.
• Transfer the pork to a deeper roasting pan, preferably 4 inches deep. Add the blending mixture by pouring it evenly over the pork. Now pour the mojo marinate evenly over the pork. Add water, making sure to pour on the sides of the pan and not on top of the pork, and fill at least two-thirds of the way. Cover the pork with foil, sealing tight, and place in the oven. Roast 3 1/2 hours, then remove the foil and turn the oven up to 425 degrees F. Continue to roast for an additional hour.
• Serve hot with your favorite rice and beans.

LECHON CEBU

Steps:

• Remove the entrails and scrape the bristles off the pig's skin.
• Rinse the pig with water and let it drain slightly.
• Rub the pig with salt and pepper inside and out. Then, brush the inside with some soy sauce.
• Stuff the pig's belly with saba bananas, star anise, green onion leaves, crushed garlic, and bay leaves. Finish with tangled bundles of lemongrass, and sew the belly with kitchen thread.
• Skewer the pig with a mid-sized bamboo stick.
• Roast over hot charcoal, turning constantly until the meat is tender, and the skin crisp. Occasionally, glaze the pig's skin with Sprite - use a brush or a sponge.
• Serve lechon chopped into pieces, or bring the entire pig to the table.

LECHON MANOK (PINOY ROAST CHICKEN)

Steps:

• Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
• Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl.
• Preheat oven to 400 degrees F (200 degrees C).
• Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
• Stir oil into the leftover marinade in the bowl.
• Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes.
• Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.