Page 35 - Explore Spring Summer 2019

TASTE OF

TRAVEL

PORK BELLY WITH LECHON SAUCE
(Serves 4)
Filipino cuisine is one of the best examples in the world of “East
meets West”. It’s a multifaceted mix of influences and adaptations
that includes indigenous dishes from the Philippines archipelago
and influences from Spain and America and China and India that
have contributed to Philippine culture.
This recipe for pork belly is typically served with lechon sauce, a
rich, savoury dipping sauce traditionally served with roast pork.
You can buy bottles of Mang Tomas lechon sauce (the Philippines’
most popular brand) in Asian supermarkets.

INGREDIENTS
900g pork belly
2 tbsp salt
2 tbsp whole peppercorns
5 dried bay leaves
2.5 cups of cooking oil
3.5 cups of water

METHOD
Pour the water into a cooking pot and bring to the boil.
Add the pork belly and 1 tbsp of salt. Add the peppercorns and bay
leaves. Boil gently for 30 minutes or until the meat is tender.
Remove the meat from the pot and let it cool for a few minutes.
Sprinkle 1 tbsp salt over the pork belly, distributing it evenly.
Heat the oil in a saucepan. Carefully place each piece of boiled
pork belly into the hot oil and fry until crispy on one side. Turn the
meat over and fry until crispy.
Note: Take care when frying as the oil may splatter. You can use
the lid of the saucepan to cover the meat if it splatters, but do
not cover it completely as steam will be trapped and it will cause
more splatters.
Remove the meat from the saucepan. Arrange on a wire rack to
cool down. Slice according to desired portions and serve with
lechon sauce.

HELLOWORLD TRAVEL : EXPLORE : SPRING/SUMMER EDITION 33