Filipino roast pork belly

Name: Filipino roast pork belly
Prep time: 6 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 6 garlic cloves, crushed; 1 teaspoon cracked black pepper; 1 teaspoon sea salt; 2 stalks lemongrass (white part only), finely chopped; 2 teaspoons finely grated lemon rind; 2 tablespoons lemon juice; 1.5kg piece pork belly (see note); Vegetable oil, for brushing; 1 cup caster sugar; 2 long red chillies, chopped; 1 tablespoon white vinegar; Steamed white long-grain rice, to serve; Lemon wedges, to serve

March 22, 2019March 22, 2019 Zoe P

Filipino roast pork belly

March 22, 2019

by Zoe P

Category Asian Filipino Pork

Persons

Prep Time

6 minutes

Cook Time

2 hours, 15 minutes

Total Time

2 hours, 15 minutes

Ingredients

6 garlic cloves, crushed
1 teaspoon cracked black pepper
1 teaspoon sea salt
2 stalks lemongrass (white part only), finely chopped
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1.5kg piece pork belly (see note)
Vegetable oil, for brushing
1 cup caster sugar
2 long red chillies, chopped
1 tablespoon white vinegar
Steamed white long-grain rice, to serve
Lemon wedges, to serve

Instructions

Combine garlic, pepper, salt, lemongrass, lemon rind and juice in a bowl. Rub all over pork belly, except for the skin. Place pork, skin-side up, in a glass or ceramic dish. Cover. Refrigerate overnight.
Preheat oven to 180C/160C fan-forced.
Line a roasting pan with baking paper. Place pork, skin-side up, in prepared pan. Roast, brushing skin with oil every 15 minutes, for 1 hour 30 minutes.
Meanwhile, place sugar and 1 cup of water in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add chilli and vinegar. Simmer for a further 5 minutes. Set aside to cool completely.
Increase oven temperature to 200C/180C fan-forced. Roast pork for a further 30 minutes, without brushing. Increase oven temperature to 240C/220C fan-forced. Roast for a further 10 to 15 minutes or until skin is crisp when tapped with a spoon. Stand for 10 minutes. Serve pork with rice, lemon wedges and chilli sauce.

Filipino Style Roast Pork Belly

September 27, 2016September 27, 2016 Zoe P

Filipino Roast Pork Belly

September 27, 2016

by Zoe P

Category Asian Filipino Pork Rice

This Filipino style pork belly dish is a winner on any table. Add lemongrass and garlic and you'll enter another flavour realm.

Persons

Prep Time

6 minutes

Cook Time

2 hours, 15 minutes

Total Time

2 hours, 15 minutes

Ingredients

6 garlic cloves, crushed
1 tsp cracked black pepper
1 tsp sea salt
2 stalks lemongrass (white only), finely chopped
2 tsp finely grated lemon rind
2 tblsp lemon juice
1.5kg pork belly
Vegetable oil, for brushing
1 cup caster sugar
2 long red chillies, chopped
1 tblsp white vinegar
Steamed white long grain rice, to serve
Lemon wedges, to serve

Instructions

Combine garlic, pepper, salt, lemongrass, lemon rind and juice in a bowl. Rub all over pork belly, except for the skin. Place pork, skin-side up, in a glass or ceramic dish. Cover. Refrigerate overnight.
Preheat oven to 180c/160c fan-forced.
Line a roasting pan with baking paper. Place pork, skin-side up, in prepared pan. Roast, brushing skin with oil every 15 minutes, for 1 hour 30 minutes.
Meanwhile, place sugar and 1 cup of water in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add chilli and vinegar. Simmer for a further 5 minutes. Set aside to cool completely.
Increase oven temperature to 200c/180c fan-forced. Roast pork for a further 30 minutes, without brushing. Increase oven temperature to 240c/220c fan-forced. Roast for a further 10 to 15 minutes or until skin is crisp when tapped with a spoon. Stand for 10 minutes. Serve pork with rice, lemon wedges and chilli sauce.

Tuna Ceviche (Kinilaw)

September 10, 2015September 10, 2015 Zoe P

(Photo Credit: Well of Wishes)

Tuna Ceviche (Kinilaw)

September 10, 2015

by Zoe P

Category Dinner Filipino Tuna

This is a traditional Filipino recipe which is quite similar to a South American Ceviche. It is best prepared with fresh fish and chilled with a side of rice of your choice.

Persons

Prep Time

15 minutes

Cook Time

30 minutes

Notes

Use as many or as little chilies as you like, the less spice the better for me.
Server after chilling for 30 minutes or you could leave it to chill overnight for best results.
If you can't find Kalamansi then substitute this with lime or lemon juice.

Ingredients

1/2 kilo of tuna fillets (Sardines, Pilchards or Marlin fillets can be used instead)
1 medium ginger, peeled and sliced
1 head of garlic, peeled and crushed
2 white onion, thinly sliced
2 green chili peppers, cut into thick diagonal slices
1 red or green bell pepper, diced
2 cups of vinegar
1/2 cup of kalamansi juice
1 1/2 cup of coconut milk
salt and pepper to taste

Instructions

If using smaller fish, make sure that you fillet the fish moderately thin and without bones and skin. Then cut the fillet into cubes. If using steaks or larger fillets then just cut into cubes. Throw fish cubes into a bowl and sprinkle with some salt and pepper, mix ingredients well.
Pour in the vinegar, mix through, place mixture it in the fridge for and hour.
Drain the excess marinade. Put in the rest of the ingredients, mix all ingredients through.
Put it back in the refrigerator and let it chill for about.
Serve it cold with steamed or fired rice.

Easy Fried Rice

August 31, 2015October 13, 2015 Zoe P

INGREDIENTS

4 cups leftover steamed white rice
120 gr ham, minced
2 eggs, beaten
1/4 teaspoon salt
1/2 teaspoon garlic powder
3 tablespoons cooking oil
1 cup frozen green peas
1/2 cup chopped green onions

INSTRUCTIONS

Gently mash the leftover rice using your hands to loosen it.
Add salt and garlic powder and toss. Set aside. Continue reading →