Idol Sa Kusina Videos and Recipes

Chirstmas Recipes

[EPISODE 25 / Dec. 18] LECHON BELLY - CIOUS

Ingredients:

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

Procedure:

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.

Crown Roast

[EPISODE 25 / Dec. 18] CROWN ROAST

Ingredients:

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

Directions:

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

but thoroughly.

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.