Thrice Cooked Pork
It’s inspired by a recipe in Filipino Cuisine by Gerry G. Gelle Lechon sa Kawale (Pan Roasted Pork).
You’ll need a decent sized piece of, skin on, pork belly (about 1.5kg or 3lb), submerge it in water that has had a couple of tablespoons of salt added, bring to the boil then simmer for about an hour and a half. Once simmered, put the pork in a roasting tin on a rack in the oven at 120°C (250°F) for a couple of hours. This slow roasting releases the excess fat, so by the time you’ve completed these two stages the pork has shrunk dramatically.
Now cut the pork into two-inch cubes (though as long as they are equal they can be any size), I use a serrated knife and cut from the bottom to the skin, using a pair of scissors if the skin is hard to cut. Be careful at this stage as the meat is very soft, and the skin still quite tough and you don’t want it to fall to pieces. Waiting until it cools makes it easier, but sometimes you just don’t have time to wait!
Just before serving heat up a frying pan or wok with vegetable oil. The oil should be at least half the depth that the pork is tall. Fry the pieces of pork until the skin becomes bubbly and all sides are browned. Remove from the oil and allow the meat to drain well.
Now the book says to serve with Lechon Sauce, which is a liver sauce (not tried that) though I have served it with a garlic and vinegar dipping sauce (minced garlic and vinegar, leave to marinate and then drizzle at the table as required). This cuts through the fattiness of the meat well.
I however, prefer to serve it on a bed of rice (in the picture it’s on nutty brown rice) and a chilli and garlic broccoli stir-fry. (Steam broccoli until al dente, add minced garlic and chopped red chillies until the fragrance is released, add broccoli & a splash of light soy sauce & serve straight away)