Lechon or roast pork has always been a part of the Filipino celebration. I don’t know where or how it started, but it was always part of our noche buena or media noche menu.
Having no oven easily available, we would traditionally order them from the butcher, sometimes just the head or if budget permits, a whole pig. Once ordered, it will be sent to the neighborhood bakery to be baked.
But the turbo broiler has been a life saver. It removed our dependency on the availability of our neighbor’s big ovens, and allowed us the freedom to add the seasoning we wanted.
For Christmas, we did lechon 2-ways, which was basic seasoning for the head, and added more fancy seasoning for the pork roll.
Season and baste the pork. For the pork roll, add garlic and lemongrass in the middle before making the pork into a log.
Broil for at least 2 hours.
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