Want to serve lechon this New Year's Eve but can't afford it? Try making porchetta, which is similar to the popular Filipino delicacy.
Well-known local chef Rolando Laudico explained that porchetta is a good alternative to lechon because it is cheaper and easier to prepare at home.
"'Di ba mahilig ang Pinoy sa lechon but, of course, ang mahal ng lechon, not everyone can afford [it]. 'Yung porchetta is actually made from liempo or pork belly lang. And if you do it right, para na rin siyang lechon na crispy na rin 'yung skin," Laudico said on Friday's episode of "Kris TV."
The chef went on to explain how porchetta is done.
The first step is to soak the pork belly in brine, which usually contains water, salt and sugar, for three to four hours.
"You can put spices, you can put herbs. Pero ang pinaka-basic lang is salt, sugar and water. It's 30 grams of salt or two tablespoons per liter of water. For sugar, it's the same amount," Laudico said.
After brining the pork belly, add herbs and spices to the meat, roll it, and tie it with butcher's twine.
If butcher's twine is not available, use lemongrass instead for added flavor, Laudico said.
"'Di ba ang isang pork belly, isang liempo, malapad siya? You roll it. Pero bago mo siya i-roll, lalagyan mo muna siya ng rekado like garlic, onions, salt and pepper inside," he said.
Before placing it in the oven for roasting for one to two hours, inject the pork belly with fish sauce or patis.
"In-inject namin siya ng patis. Then we roasted it for 350 degrees for mga one hour. The last 30 minutes, i-todo mo na 'yung temperature, higher to 400, 450," he said.
The result, Laudico said, is a beautiful pork roll with crispy skin and very juicy meat.
"'Di mo kailangang gumastos nang marami para maka-enjoy ng parang lechon," he said.
