Crispy Roast Pork - How to cook Crispy Lechon - Panlasang Pinoy Recipe
Recipes in this Video
Crispy Lechon is a beloved dish in the Philippines, often served at festive occasions like birthdays, weddings, and holidays. This dish showcases the Filipino tradition of roasting a whole pig, which symbolizes abundance and celebration. The crispy skin and tender meat are a highlight of gatherings, and it has gained popularity worldwide, with variations appearing in other cultures.
Ingredients
- ●whole pig
- ●salt
- ●pepper
- ●garlic
- ●bay leaves
- ●lemongrass
- ●soy sauce
- ●vinegar
- ●water
- ●oil
- ●sugar
- ●onion
- ●ginger
- ●cooking twine
- ●charcoal
- ●bamboo skewers
Instructions
- 1Prepare the whole pig by cleaning and removing any hair.
- 2Rub the inside of the pig with salt, pepper, and crushed garlic.
- 3Stuff the cavity with bay leaves, lemongrass, onion, and ginger.
- 4Secure the cavity with cooking twine.
- 5Marinate the pig with soy sauce and vinegar for several hours or overnight.
- 6Preheat the oven or prepare the charcoal for roasting.
- 7Skewer the pig with bamboo skewers to hold it in place.
- 8Place the pig on a spit or in a roasting pan.
- 9Roast the pig over medium heat, turning occasionally, until the skin is crispy and golden brown, about 4-6 hours.
- 10Baste the skin with oil and sugar mixture every hour to enhance crispiness.
- 11Check the internal temperature; it should reach at least 160°F.
- 12Once done, remove from heat and let it rest for 15-20 minutes.
- 13Carve the pig and serve with dipping sauce.
Ingredient Alternatives
whole pig
Cheaper: pork belly
Pork belly can provide a similar flavor and texture for smaller gatherings.
soy sauce
Healthier: coconut aminos
Coconut aminos is a lower-sodium alternative.
vinegar
Healthier: apple cider vinegar
Apple cider vinegar adds a different flavor profile.
charcoal
Cheaper: wood chips
Wood chips can be a more affordable option for smoking.
Techniques
Equipment
Also Known As
Inihaw na Baboy, or grilled pork, is a beloved dish in the Philippines, often enjoyed during festive gatherings and family celebrations. The dish highlights the Filipino love for grilling and showcases the rich flavors of marinated pork, typically served with rice and dipping sauces. Today, it has gained popularity beyond the Philippines, with variations appearing in Filipino restaurants worldwide, celebrating the vibrant culinary heritage of the islands.
Ingredients
- ●pork belly
- ●soy sauce
- ●vinegar
- ●garlic
- ●onion
- ●black pepper
- ●sugar
- ●banana ketchup
- ●bay leaves
- ●calamansi juice
- ●salt
- ●oil
- ●skewers
- ●green onions
- ●chili peppers
Instructions
- 1Marinate pork belly in soy sauce, vinegar, minced garlic, chopped onion, black pepper, sugar, and calamansi juice for at least 1 hour.
- 2Preheat grill to medium-high heat.
- 3Skewer marinated pork belly pieces onto skewers, leaving space between each piece.
- 4Brush skewers with oil to prevent sticking.
- 5Place skewers on the grill and cook for 10-15 minutes, turning occasionally, until charred and cooked through.
- 6Baste with banana ketchup during the last few minutes of grilling for added flavor.
- 7Remove from grill and let rest for a few minutes before serving.
- 8Garnish with chopped green onions and sliced chili peppers if desired.
Ingredient Alternatives
pork belly
Healthier: chicken thighs
Cheaper: pork shoulder
Chicken thighs are lower in fat while pork shoulder is more affordable.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake, while tamari is often cheaper.
vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar adds flavor and health benefits, while white vinegar is more economical.
banana ketchup
Healthier: homemade tomato sauce
Cheaper: store-bought tomato sauce
Homemade tomato sauce can be healthier and more cost-effective.
Techniques
Equipment
Also Known As
Crispy Pata is a beloved Filipino dish, originating from the country's rich culinary heritage. Traditionally served during celebrations and family gatherings, it features deep-fried pork hocks that are crispy on the outside and tender on the inside. This dish represents the Filipino spirit of sharing and hospitality, often enjoyed with a side of vinegar dipping sauce. Today, Crispy Pata is popular not only in the Philippines but also in various Filipino restaurants around the world, showcasing the global appeal of Filipino cuisine.
Ingredients
- ●pork hocks
- ●water
- ●garlic
- ●bay leaves
- ●black peppercorns
- ●soy sauce
- ●salt
- ●vegetable oil
- ●vinegar
- ●sugar
- ●onion
- ●lemon
- ●cooking oil
- ●chili peppers
- ●pepper
Instructions
- 1Boil pork hocks in water with garlic, bay leaves, and black peppercorns until tender, about 1.5-2 hours.
- 2Remove pork hocks and let cool; pat dry with paper towels.
- 3Marinate pork hocks in soy sauce, salt, and vinegar for at least 30 minutes.
- 4Heat vegetable oil in a deep pot over medium-high heat until shimmering.
- 5Carefully lower the marinated pork hocks into the hot oil.
- 6Fry until skin is golden brown and crispy, about 10-15 minutes.
- 7Remove from oil and drain on paper towels.
- 8Serve with a side of vinegar dipping sauce and lemon wedges.
Ingredient Alternatives
pork hocks
Healthier: chicken thighs
Cheaper: pork shoulder
Chicken thighs are leaner, while pork shoulder is often less expensive.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos is a budget-friendly alternative.
vegetable oil
Healthier: coconut oil
Cheaper: canola oil
Coconut oil adds flavor and health benefits, while canola oil is cost-effective.
vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar is healthier, while white vinegar is often cheaper.
Techniques
Equipment
Also Known As
Lechon Kawali is a popular Filipino dish known for its crispy skin and tender meat, often served during celebrations and special occasions.
Ingredients
- ●2 lbs pork belly
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●4 cups water
- ●2 cups vegetable oil (for frying)
- ●1 cup vinegar (for dipping)
- ●1 tbsp soy sauce (for dipping)
- ●1 clove garlic (minced, for dipping)
- ●1/2 tsp pepper (for dipping)
Instructions
- 1In a large pot, combine the pork belly, salt, black pepper, garlic powder, onion powder, and water. Bring to a boil over medium heat.
- 2Once boiling, reduce the heat and simmer for about 1 hour until the pork is tender.
- 3Remove the pork belly from the pot and let it cool. Pat it dry with paper towels.
- 4Once cooled, refrigerate the pork belly for at least 1 hour or overnight to help it dry out further.
- 5In a deep frying pan, heat the vegetable oil over medium-high heat until hot.
- 6Carefully add the pork belly to the hot oil, frying until the skin is golden brown and crispy, about 10-15 minutes. Turn occasionally for even cooking.
- 7Remove the crispy lechon kawali from the oil and drain on paper towels.
- 8Let it rest for a few minutes before slicing into pieces.
- 9For the dipping sauce, mix vinegar, soy sauce, minced garlic, and pepper in a small bowl.
- 10Serve the crispy lechon kawali with the dipping sauce.
Equipment
Originating from the Philippines, Sisig is a beloved dish traditionally made from parts of the pig's head and liver, seasoned with calamansi and chili. The dish is often served on a sizzling plate, creating a delightful sound and aroma that enhances the dining experience. Chicken Sisig is a popular variation, making it more accessible while still retaining the signature flavors. Today, Sisig has gained international popularity, often featured in Filipino restaurants around the world, celebrated for its unique combination of textures and flavors.
Ingredients
- ●chicken
- ●onion
- ●garlic
- ●ginger
- ●green chili
- ●soy sauce
- ●calamansi juice
- ●mayonnaise
- ●black pepper
- ●salt
- ●vegetable oil
- ●bell pepper
- ●egg
- ●spring onion
- ●pork cracklings
Instructions
- 1Grill chicken until cooked through and slightly charred, about 15-20 minutes.
- 2Let the chicken rest, then chop into small pieces.
- 3Heat oil in a pan over medium heat.
- 4Sauté onion, garlic, and ginger until fragrant, about 3-4 minutes.
- 5Add chopped chicken to the pan and mix well.
- 6Stir in soy sauce, calamansi juice, and black pepper; cook for another 5 minutes.
- 7Add diced bell pepper and green chili; sauté for 2-3 minutes until tender.
- 8Remove from heat and mix in mayonnaise until well combined.
- 9Transfer to a sizzling plate or hot skillet.
- 10Top with a raw egg and garnish with chopped spring onion and pork cracklings.
- 11Serve immediately with additional calamansi on the side.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
pork cracklings
Healthier: toasted nuts
Cheaper: crispy fried onions
Toasted nuts add crunch without the pork
Techniques
Equipment
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