No-Oven Lechon Pork Belly by Anne Foodie
 |
| No-Oven Lechon Pork Belly by Anne Foodie |
Many people don’t have their own oven at home so I hope this will be helpful to some of us. I used salt to roast my pork belly. Some people don’t want to waste salt so you can use sand as an alternative to salt. This is more practical than salt and the result is still the same, so don’t worry about the taste after roasting it.
 |
| No-Oven Lechon Pork Belly by Anne Foodie |
It is the most delicious and crispy even without sauce, but sauce can make this a little bit tastier, you may forget who you are once you tasted it. No! I’m just kidding, it is just delicious.
Some have their own method of making it crispy, I heard that you need a some sort of coconut juice, soda like coke/sprite (not sure, obviously it is to add some sweetness) then brush it in the skin before roasting it and it will become crispy after.
In my video, I didn’t brush anything on the skin except for soy sauce, which can give the skin appetizing color.
Here’s my recipe of Lechon Pork Belly without an oven.
What you'll be needing:
for brining:
- 2 cups water
- 3 garlics
- 1/2 tbsp. salt
- 1 tsp. ground black pepper
- 2 pcs. of lemongrass
- 1/2 kg. pork belly
for the filling:
- 1 whole onion
- 1 stalk of lemongrass
Here’s how to do it:
Step 1 & 2: Getting the juices by pounding garlic and lemongrass using a pestle and mortar, after that add water to it.
Step 3 & 5: Pour it into the bowl and brine it for 6 hours.
 |
| Step by step: Making the brine water. |
Step 6 & 7: Sprinkle 1 teaspoon of salt and ground black pepper then, rub into the pork skin.
 |
| Step by step: brining the pork |
Step 8 & 9: Put lemongrass in the middle of pork, then roll, secure the ends and transfer rolled pork to a baking pan.
 |
| Step by step: Lechon Pork Belly |
Step 10 & 11: Pour salt into the pot, evenly spread then transfer rolled pork to pot and brush a soy sauce into the skin.
 |
| Lechon Pork Belly |
Step 12 & 13: Roast for 30-45 minutes.
 |
| Lechon Pork Belly - Anne Foodie (Mangan Tayun) |
Note:
The secret way to make your meat tender and not chewy is brining the meat.
Let me know if you have question or suggestion. I'll try to reply back as much as I can.
2 comments
I've got a very interesting article to share with you today. It?s from my good friends and fat loss cooking experts Dave and Karine from MetabolicCooking.
ReplyDeleteIn this article, you will learn:
1. Why most "healthy" cookbooks use ingredients that actually make you fat.
2. How to ensure your meals are optimized for fat loss!
3. What to do so your meal plan doesn't hit a fat loss plateau.
I'm telling you, this is GOLD!
Is your food making you FAT or burn MORE fat? (article) By Karine Losier & Dave Ruel
If you've tried fat loss diets before and have used a variety of weight loss cookbooks to try to lose body fat, then you very likely know by now that those fat loss diets and the "healthy" cookbooks that go with them don't work.
What is it about them that makes successful weight loss so difficult to achieve?
Well for starters, most "healthy" cookbooks are NOT designed with high Metabolic Thermo Charge ingredients. They are not using the metabolic powers that certain foods have to make your body burn more body fat. Instead, they use ingredients with very low thermogenic effect.
Why does this matter? Because the Metabolic Thermo Charge of food stands for how many calories your body will burn just by breaking down the nutrients each time you consume a certain food.
Most people have absolutely no idea of the power some of these foods have over the fat burning processes that go on inside the body, and so they never really think twice about them. BIG MISTAKE.
For example, simply consuming high-quality protein with most meals will naturally burn off more calories and move you closer to your target weight. Lean protein has a very high "Metabolic Thermo Charge". Spices also have a strong thermogenic effect on your body. Combining certain foods together, such as chicken and turmeric, with help you burn more fat after you eat it.
Interesting, right?
But that's not all. Another thing to consider is whether or not your so-called ?healthy? cookbook has a real structure. Too often, cookbooks are just a bunch of recipes thrown together at random ? you pick and choose what you feel like eating at that point in the day. That is NOT going to make you burn fat faster!
Having a structure is mandatory if you want to rid yourself of stubborn fat. That's why we developed a quick and easy "Metabolic Nutri-Profile" system for all our recipes, so you can see precisely what nutrients you're taking in, which ensures that each meal makes the most of your metabolic rate.
Don't make the mistake of venturing into the food jungle without your compass!
So we?ve talked about the food and the structure of your eating plan. Sounds like we?ve got it covered, right? NO!
Ever followed a diet to a ?T? and all of a sudden noticed that you stopped losing fat?
This is called the Metabolic Adaptation Phenomenon. It occurs at that point in your diet when your body knows precisely what it's getting in terms of food and has fully adapted to it. When it reaches this state, your metabolism slows down and fat loss screeches to a halt.
In order to avoid the Metabolic Adaptation Phenomenon, you have to vary your nutrient intake regularly, shocking your body as time goes on. This keeps it guessing and ensures your metabolism stays on high at all times. Having a wide range of fat loss recipes at your fingertips makes avoiding this frustrating condition a breeze!
Now you know the REAL score when it comes to fat loss and dieting! Be sure to watch out for these three sneaky saboteurs next time you make the decision to lose fat!
If you struggle with food or nutrition, Metabolic Cooking is your knight in shining armour.
Check it out here: 250+ Mouth-watering Metabolic Cooking Recipes <------- Quick & Easy!
Talk to you soon!
Enjoy!
hi mam.tnry ko sya gawin kaso ang nang yari nasunog ung ilalim ung gitna naluto at ung taas malambot.tpos mam hindi ba sya pwede ipatong sa bakal mam? kasi nasunog nga po yung ilalim eh..ok lng po ba kung sa llanera ko sya ipatong? maraming salamat po!!
ReplyDelete