Aired (September 15, 2024): Our trending Ninong is here, food explorers! As we indulge in the pleasant savory taste of Lechon meat, Content Creator Ninong Ry is here to fill our plates with a crispy and delicious dish!
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00:00As Filipinos, eating pork is a part of our regular diet
00:07which is also one of the main sources of umami flavor in the dishes we eat every day.
00:16There are many reasons why pork is delicious and flavorful
00:20and most of them are related to the composition and processing of meat.
00:25When cooking pork, the mild reaction results in a lot of complex flavors and aromas.
00:32This process happens when the amino acids and sugars react at a high temperature
00:39creating new flavors that are delicious and inviting.
00:44For me, I realized the importance and significance of lechon
00:51during festivities and occasions.
00:56In a way, it's probably because I grew up without knowing him.
01:03Let's give a taste of the recipe they make here at Umabirdy Farm.
01:13Sometimes, we went to the famous place in Metro Manila where the lechon is salted.
01:21But there is a place that is not only famous for their lechon,
01:25but also for their trending chicharong bulaklak.
01:28That is Ryan's Lechon.
01:32We really taste the spices inside.
01:35Especially the sauce.
01:39Since we're talking about trending dishes,
01:41we will be joined by Trending Ninong on social media
01:44who will give us his version of lechon kawali.
01:48This is the chicharong pork belly that we usually make.
01:53Basically, this is a pork belly that we skewered with fish sauce all over
02:01except for the skin.
02:02It might get burnt since we're drying it.
02:05Then, we'll leave it in the oven for anywhere between 3 to 4 hours
02:10varying temperatures from 150°C to 200°C.
02:15It's really hard to give exact values when it comes to temperature and time.
02:22What we're looking for is this level of dryness.
02:27It shouldn't be crispy.
02:28If it's already crispy, it won't pop.
02:33If you're able to see raw chicharong,
02:35since there are two stages of chicharong,
02:37the first one is when it's being dried
02:39and the second one is when it's being fried at high temperature.
02:42It's not different from Kropek.
02:45It's a bit malleable. It's not really crispy.
02:47It still needs a certain level of moisture inside
02:52so we can pop the skin.
02:54Regardless of whether it pops or not, it's still delicious since we used the same oil.
02:58This is a 220 to 250°C cooking oil.
03:01I don't have a thermometer but the oil we're using
03:05has a smoke point of 230°C.
03:08So if it's smoking, we know that it's at the right temperature.
03:14Then, we have here a pot.
03:17We're gonna pour this in.
03:19It needs to be filled with cooking oil.
03:21Just be careful.
03:23Make sure it's completely dry.
03:25If not, there will be a lot of water that will splatter.
03:27Now, this pork is still juicy inside.
03:30If we leave it in there for too long, it'll become watery.
03:32It'll produce water and it'll splatter from the bottom.
03:35It might hurt you. We still need to be careful.
03:37Make sure your ladle is dry so you won't get splattered.
03:41Then, pour it in slowly.
03:49There you go.
04:01It's far from the typical Lechon Kawali
04:05because Lechon Kawali has a blistered skin.
04:07This one has a chicharon skin.
04:10Let's pour a bit more so it'll turn brown.
04:14The reason why I'm pouring cooking oil instead of frying it like I usually do
04:20is because I'm trying to take care of the meat so it won't overcook.
04:24This is the right amount of cooking oil.
04:27That's all we need.
04:29We just need the skin to be crispy.
04:30The underside of the skin is not fried.
04:33It's still fresh.
04:34That's what we want.
04:35We're gonna make Honey Patis Gremolata.
04:38It sounds like a lot of fun but it's actually quite simple.
04:40Here's some flat-leaf parsley.
04:43It's a lot of fun but it's just for decoration.
04:45Chop it into small pieces.
04:49Lemon.
04:50Let's get rid of the zest.
04:55Pepper and garlic.
04:58Let's not add the seeds.
05:02Fish sauce.
05:04Here's the honey.
05:07Skin, fat, then meat.
05:09It's an alternating layer.
05:11We don't want the fat that sticks to the meat to melt.
05:17That's where the skin separates from the meat
05:22and it looks like a chicharon.
05:24We don't want that.
05:25We want it whole.
05:39Here's our Chicharon Pork Belly with Honey Patis Gremolata.
05:45It looks good.
05:55Mmm!
06:00How is it? Is it good?
06:01Do you like it?
06:04What is this? Pila?
06:07Mmm!
06:08Try it.
06:11You too?
06:16I know there are a lot of different sources of umami
06:19but for me, as a Malabon person,
06:22fish sauce is number one.
06:24The combination of fat, umami compounds,
06:27and the process makes for a tasty and flavorful pork belly.
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