le­chon Rice

Good Housekeeping (Philippines) - - Your Kitchen -

Takes 25 min­utes Makes 6 serv­ings 2 Tbsp. oil

2 pieces chorizo de bil­bao, sliced di­ag­o­nally

1 small red onion, peeled, chopped

2 cloves gar­lic, peeled, chopped

2 toma­toes, cored, diced small 1/2 tsp. an­natto pow­der

1 red bell pep­per, seeded,

sliced into strips

1 green bell pep­per, seeded,

sliced into strips

1/2 c. frozen green peas, thawed

1 pack snow peas (chicharo), halved di­ag­o­nally

4 c. pork stock (from le­chon kawali)

2 c. rice, rinsed

1 slab pork belly (1/2 kg.), le­chon kawali cut, ten­der­ized salt and ground black pep­per, to taste

2 large eggs, hard boiled, quar­tered

Lemon wedges, for serv­ing Oil, for deep fry­ing

1 in a deep, heavy­bot­tomed pan over medium heat, heat oil. add chorizo and cook un­til browned. re­move chorizo from heat and set aside.

2 in the same oil, add onion, then gar­lic, and fi­nally, toma­toes. cook un­til each is soft­ened. stir in an­natto pow­der. add bell pep­pers, green peas, and snow peas, and sauté un­til heated through. re­turn chorizo. sea­son with salt and pep­per.

3 pour in pork stock. Bring to a boil. add rice. stir to dis­trib­ute, then bring back to a boil. lower heat, and sim­mer un­til liq­uid is al­most com­pletely evap­o­rated. turn off heat; cover. set aside for 5 min­utes.

4 mean­while, heat enough oil for deep-fry­ing in a deep, heavy-bot­tomed pot over medium heat. slice pork in half, length­wise. cook pork un­til browned and crispy. re­move from oil; drain on pa­per tow­els. slice, and serve with rice, eggs, and lemon wedges.

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