[EPISODE 25 / Dec. 18] LECHON BELLY - CIOUS
1 whole pork belly (long pieces young pork)
1 can evaporated milk
50 grms. garlic puree
50 grms. white onion puree
50 grms. lemongrass puree (white part only)
4 pcs. bay leaf
2 cups pork fat
1 tbsp. salt
1 tbsp. white pepper
1 roll butcher’s string
2 liters chicken stock
1.Season pork belly with salt,pepper and brown sugar. Rub the interior of the belly with puree of lemon grass, garlic and onion. Tighten with butcher’s string.
2. Have ready heated oven then roast in oven with pack for 2-3 hour or until tender.
3.NOTE: you may brush with oil fat every 10 minutes to the skin to become crunchy.
[EPISODE 25 / Dec. 18] CROWN ROAST
3 tablespoons butter
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup peeled, cored and chopped tart apple
1/2 cup fresh bread crumbs
1 pound ground pork
1/2 pound ground seasoned pork sausage
1/2 cup chopped parsley
1/2 teaspoon dried sage
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
9 pounds crown pork roast
Preheat oven to 350 degrees F (175 degrees C).
To Make Stuffing: Melt butter in a large skillet over medium heat. Add
onion and saute, stirring frequently, for about 5 minutes. Stir in
celery and apples; saute (without browning) about 5 minutes. Scrape
skillet contents into a large mixing bowl. Add bread crumbs, ground
pork, sausage meat, parsley, sage, salt and pepper. Mix together gently
Fill the center of the crown with the stuffing, mounding it slightly.
Cover it with a round of aluminum foil and wrap the ends of the chop
bones in strips of foil to prevent them from charring and snapping off.
Place the crown on a rack in a shallow roasting pan just large enough to
hold it comfortably, and roast in the center of the oven, undisturbed,
for about 3 hours or until internal temperature of meat is 175 degrees F
(80 degrees C). (Note: 30 minutes before pork is done, remove the foil
from the top of the stuffing to allow the top to brown.) Carefully
transfer the crown to a large, heated, circular platter, strip the foil
from the ends of the chops and replace it with paper frills. Let the
crown rest for about 10 minutes before carving and serving.