Besides showing off how to prepare the spices for our pork belly, Chef JR Royol also demonstrates how to create your own litsunan using parts found at home!
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FunTranscript
00:00 [music]
00:03 This Sunday, we'll be preparing a really special Potahe.
00:08 I'm now assembling the rice paper we'll be using to wrap the pork berry roll
00:13 that we'll be cooking here at the Lodgar Farm Resort.
00:16 [music]
00:32 Next, we'll be separating the pork's bones.
00:35 For our friends.
00:42 Now, I'll just season it with our powdered tamarind or Sinigang mix.
00:47 A little salt.
00:51 Pepper.
00:54 And we'll just massage it on the meat.
00:57 It's also okay if we cut it into slits.
01:02 Especially on the thicker parts.
01:06 Here it is.
01:07 [music]
01:12 While we're waiting for our pork to be marinated with our salt, pepper, and our powdered tamarind,
01:17 we'll prepare our spices.
01:20 First, we'll chop the garlic.
01:28 We'll also chop the onion.
01:36 [music]
01:54 After adding the spices,
01:56 we'll also get a bunch of lemongrass that we'll put inside the pork belly before we grill it.
02:02 [music]
02:09 We'll be careful to not stick the pork berry roll to the wire using an electric wire.
02:13 [music]
02:26 So, this is our DIY lechonan.
02:31 Although, basically, when I first saw it, I also saw it like this.
02:34 It's just there, elevated, so that it's not straight on the wire.
02:38 Then, we have these cans so that we can easily squeeze it.
02:42 And yes, before, or actually, even in other parts of the Philippines,
02:46 the squeezing of lechon is still manual.
02:48 I have friends before who used to do this,
02:51 those who squeezed lechon in Las Piñas.
02:54 So, I'm familiar with the rig or the setup that we're doing today.
03:01 Our setup is simple.
03:04 I just used the hollow blocks that were placed.
03:07 Then, I blueprinted two cans and I'll place some wood so that it's easy to rotate.
03:13 [music]
03:19 If you see in your lechon that the skin wants to pop,
03:24 help them pop.
03:25 Because if not, that's what's making the lechon hard.
03:29 It won't be totally crispy.
03:31 And then, later on, we'll also let it absorb some oil.
03:36 So, you'll notice that there's a blister like that.
03:39 Help it.
03:41 So that it's crispy because it's steamed.
03:44 [music]
03:49 There.
03:50 Can you hear that?
03:54 Our lechon belly is now handsome.
03:57 Its skin is also crispy.
03:59 But to make it look like a chicharon,
04:03 we'll pour some hot oil.
04:05 Be careful when you're doing this process.
04:08 Make sure that no one can touch it because the oil tends to spread.
04:15 And don't pour it all at once.
04:17 Let's just do it in a ladleful at a time.
04:19 You'll see that once it hits the skin of our lechon,
04:25 the part that's hitting it will blister.
04:29 [music]
04:38 That's why it gives off this texture.
04:42 [music]
05:11 [sizzling]
05:15 For our delicious lechon belly, there should be a delicious sauce.
05:20 Onion, vinegar, soy sauce,
05:27 and our calamansi juice, brown sugar,
05:38 and our lechon belly.
05:41 [music]
06:10 [music]
06:15 Come on.
06:18 Let's go.
06:19 Sir, please get the food.
06:22 [music]
06:50 [music]
07:11 you