Celebrity chef Rolando Laudico shares how to make a "porchetta", a home-made delicacy which is very similar to our native "lechon".
In a Kris TV episode, Laudico pointed out that porchetta is a good alternative to lechon this holiday season because it is cheaper and easier to prepare at home.
"'Di ba mahilig ang Pinoy sa lechon but, of course, ang mahal ng lechon, not everyone can afford [it]. 'Yung porchetta is actually made from liempo or pork belly lang. And if you do it right, para na rin siyang lechon na crispy na rin 'yung skin," Laudico said.
Below are the steps to make your own porchetta:
1. Soak the pork belly in brine, which usually contains water, salt and sugar, for three to four hours."You can put spices, you can put herbs. Pero ang pinaka-basic lang is salt, sugar and water. It's 30 grams of salt or two tablespoons per liter of water. For sugar, it's the same amount," Laudico said.
2. After brining the pork belly, add herbs and spices to the meat, roll it, and tie it with butcher's twine. If butcher's twine is not available, use lemongrass instead for added flavor."Di ba ang isang pork belly, isang liempo, malapad siya? You roll it. Pero bago mo siya i-roll, lalagyan mo muna siya ng rekado like garlic, onions, salt and pepper inside," he said.
3. Before placing it in the oven for roasting for one to two hours, inject the pork belly with fish sauce or patis."In-inject namin siya ng patis. Then we roasted it for 350 degrees for mga one hour. The last 30 minutes, i-todo mo na 'yung temperature, higher to 400, 450," he said.
The result, Laudico said, is a beautiful pork roll with crispy skin and very juicy meat.
"'Di mo kailangang gumastos nang marami para maka-enjoy ng parang lechon," he said.--Source: ABS-CBN News