Pork - 2 ways - CHINOY Style ...

Cooking dinner on Sundays  is a favorite pastime for both my brother and me.  Its the one time my family is ever complete for dinner. Its a special time.

Our Background:
I love to cook beef and he, pork.  He loves to use the grill and I, the oven.

The Challenge that Sunday:
We both decided, maybe it was time to work together and create 2 dishes, one main ingredient, satisfying 2 cultures, utilizing both our skills. 

Hence,  Pork - 2 ways - CHINOY (Chinese - Filipino) Style ... was born!

The Meat:  a 2.5 Kilo slab of pork belly with skin on

The Brine:  combination of  water, soy sauce, garlic, sugar, lemongrass and white vinegar for acidity

The Preparation:

1. Add all the ingredients of the brine in a pot and bring to a boil
2. Once boiling, bring down to room temperature
3. Pour on meat and leave overnight ( 12 hours)
4. Take meat out of brine, and pat dry
5. Put in pre-heated oven, then lower heat to medium, eventually to low heat
6. Once meat is cooked, bring oven temperature to high until skin becomes crispy

To serve: 

Lechon (Filipino Roast Pork): cut portion into big slabs of meat and serve with liver sauce on the side.

Suckling Pig, Prichon style : cut portion into thin slices and put in serving plate with slices of spring onion, chinese pancakes with hoisin sauce on the side.

Dinner table scenario:

2 parents, 4 siblings, 1 friend => 7 people

Prep time: 12.5 hours

Cooking time: 1 hour 45 mins

1.5 kilos consumed that night.

1 kilo of Lechon leftovers saved for breakfast the next day -  marinated 10 minutes with soy sauce and kalamansi (Filipino lime),  fried,  eaten with garlic fried rice and sunny side up eggs!