Baked Lechon Recipe
Ringo | On 15, Jan 2015
Before we go to the main article, I am asking you to please focus and imagine each and every words I say.
Imagine you are chewing on a crunchy and brittle skin of a lechon. After that you will slice the crunchy-on-the-outside but chewy-and-juicy-on-the-inside lean meat with flavors exploding in your mouth.
Now, repeat those words and this time, close your eyes.
Let me guess…. Your mouth waters? Lol.
Anyway, who among us who can resist a crunchy pork belly? I bet none.
I also know the fact that most of us here, the working group, don’t have much time to cook. And, we all hate that crazy oil splattering when we are cooking lechong kawali. So, I will teach you how to cook this one using an oven.
- 1 kilo pork belly (liempo), preferably the one with bones.
- 2 medium onion
- 4 cloves garlic
- salt and pepper to taste
- Oven or turbo broiler
- Pressure cooker
- Put the pork belly in the pressure cooker and fill it with water covering at least half of the pork.
- Add garlic, onion, salt and pepper.
- Cover the pressure cooker.
- Cook under pressure for 30 minutes (excluding the boiling time).
- Remove from water and let it drip for about 15 minutes.
- Put in the oven 250 degrees for about an hour. If you are using turbo broiler, cook it under 250 degrees for about 15 minutes and under 150 degrees for another 45 minutes.
- Serve and enjoy.
You can also repeat the steps 4-6 for a result like Bagnet.