This recipe is courtesy of Elena's Filipino Foods and can be found here. Basically, you're supposed to boil some pork belly for about 1 1/2 hours. Then you place the pork in a strainer for about 1/2 hour to drain the water and then you deep fry for another 1/2 hour or so.
I lucked out and was able to get some action shots for you.
Whoa!!
Chop up and add onions, tomatoes, patis and salt. I've been thinking about adopting a more vegetarian lifestyle, but it's foods like this that make that totally impossible.
18 comments:
Looks Ono!
It was soooo ono, Renee!!
O.M.G. Lechon is the way to go. So fat and oily and wickedly delicious...
I like Thelma's Special = cut up lechon with cut up tomatoes and white onions, then throw on soy sauce.
Too much work for me to make lechon. I think I have to move next to you and beg that you share your food. You SO lucky!!!
Looks awesome!
Anyting Pork is one winnah! ; )
My favorite is my Kalua pig pork butt, slooooow cooked in my crock pot overnight! With mesquite smoke flavor. Cabbage and rice of course!
I have to resort to my crock pot, because I don't have ti leaves or banana leaves here to wrap the pork butt and put in my oven. I used to make it this way at my Mom's house and tie it up with string with smoke flavor and Hawaiian rock salt. Yummers!
Here is how I make my Kalua Pig in my slow cooker. Yummers!
http://www.lafujimama.com/2009/12/slow-cooker-kalua-pig/
HOLY CRAP! yummmmmm
looks so good!
I love lechon! Now I can make my own. Does Wendell have a recipe for crispy pata?
Aunty, I love Thelma's Special too!! I agree . . . I'm lucky. So grateful that Wendell likes to cook and try new stuff.
Thanks Mark. Gonna check out your link, and maybe suggest to Wendell.
Les, I didn't even know what he was cooking, so when Wendell fished out that piece of pork outta the oil, that's kinda what I said too.
It was moist and crispy, Kat!
Erick, Wendell doesn't but my sister makes crispy pata. It's kinda the same way except she puts the hock uncovered in the 'fridge to drain after boiling and before deep frying.
We call that dish tinono here on Kauai. I grill my pork belly after marinating it for at least 1 day in apple cider vinegar, shoyu and patis. Then we cut it up, and mix it with tomatoes and sweet onions, over which we pour a fresh batch of apple cider vinegar, shoyu and patis. All the pieces (incl. vegetables are cut a little on the big side, as opposed to diced-up size)! Soooo good.
WHOAAAAAAA, Lorna!!!!!!!
j: ITA withcha if let's say lettuce tasted like something deep fried I would become a vegan in a second. I never met anything deep fried that I didn't love. The original recipe sure did call for a lotta oil though, one gallon. And it's not reusable either, I'd be too chang to try. -N
YUM! Looks so juicy and crunchy lol.
Mix shoyu and vinegar w/ a splash of black pepper (dipping sauce)
Eat over hot rice and diced up tomatoes with a sprinkle of salt to taste.
For real yah, N . . . choke oil!!
Mmiissee, you making me all hungry . . .
Jalna, I know this sounds crazy but pricking the pork skin before boiling makes for crunchier skin. Read here: http://www.marketmanila.com/archives/pricking-pork
Also, when I make this I need to fry with a lid because the oil splashes everywhere even after I've drained the meat and put in the fridge/freezer. It's dangerous to cook inside the house!
Thanks for the tip, Susan! I shared it with Wendell and my sisters. And you're right about the splatter. It was kinda scary taking the pictures.
Your Wendell is amazing!
I agree, Kay!
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