Ever hear of por­ta­ble le­chon?

FHM (Philippines) - - Contents -

Le­chon is great. It’s a sta­ple. But if you want a re­ally good one, you’re go­ing to have to buy the whole pig. And you just don’t have the belly space and wal­let filler for that.

So the guys over at Manilachon solved your prob­lem—by rolling up that suc­cu­lent roast pig meat into what Ital­ians call the porchetta. It’s still le­chon, with­out the bamboo pole and the ap­ple on its snout.

“Porchetta is be­com­ing fa­mil­iar with Filipinos, who are now more in­ter­ested in global cuisines, and it is, in many ways, the Ital­ian coun­ter­part of le­chon,” says en­trepreneur Michael Pas­cual, the mind be­hind Manilachon.

The clas­sic porchetta is tra­di­tion­ally a bone­less pork roast stuffed with herbs that in­clude fen­nel and gar­lic, which is then cooked over wood fire for more than eight hours. Manilachon tweaked their ap­proach that re­sulted into a porchetta that has le­chon writ­ten all over it.

“The tra­di­tional way to make le­chon in­volves mainly us­ing tanglad and sibuyas. For Manilachon, I de­vel­oped our dry rub that is our own com­bi­na­tion of spices and herbs. Pagka-as­sem­ble ng meat, di­retso na siya sa oven.” The dry rub is a pretty po­tent mix­ture of onion pow­der, gar­lic pow­der, pa­prika, among other in­gre­di­ents that, apart from giv­ing the pork its fla­vor, cuts the cook­ing time in half.

“We then cook it in the oven for only four hours in two dif­fer­ent tem­per­a­tures to get the qual­ity we want.” The re­sult: a de­light­ful and con­sis­tently crunchy pork skin and flat-out fla­vor­ful pork meat and fat.

Dig in. But go easy, bro.fhm

grab a crunchy slice or a roll in SM Mega­mall and SM North

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