Let's eat crispy pork belly roll. If you want to know how I
did this, then watch this video. It's been so long since
I'm craving for crispy liempo and I also like
the pork belly lechon. So if we combine it, I
think the result is good. So for today, I thought
of making a small version of lechon belly. Let's call it mini crispy pork belly roll. And here are the ingredients that
we'll use for our crispy pork belly. Here's the pork belly, or mostly known as pork liempo. So we already removed the bones
and you see here that it's very flat. It's ready for rolling
basically, so two pieces of this. We'll also use red onions that I sliced into thin pieces. Here's the lemongrass, green onions, we also need garlic. I have here fresh minced garlic in safflower oil. So our friends from good life sent us this. Even if I'm in States,
the products from the Philippines still reach
me here, so thank you all. Here's the salt and here's the ground
black pepper. So that's all that we need. And here's the complete list of
ingredients that we'll use for our recipe. So if you're ready, let's prepare
and this is really quick I promise. So I'll just get a piece of lechon belly, here, I'll just place it on a flat surface, and we'll add seasoning in our pork belly. As you can see this is really
small that's why I called it mini. So we don't need to buy a long
and wide pork belly and slice it. This one's less stressful. You won't be stress in slicing. We can use the time for
other things. That's even better. So I added salt here because
that's important- it gives flavor. Right, so it's salt first then pepper. Ground black pepper, it's also important to rub it in. So
we'll do this step in two pieces of liempo. I'll also prepare the other
one. The remaining salt, we'll use it later. So I'll show you how we'll soften the pork belly, before making it crispy.
And we won't have to boil it. So there, I'll rub the pepper
and we'll add the garlic. So this is my shortcut,
because our friends trusted us. From good life, here, I'm trying this product of theirs,
this is the minced garlic, so watch out for more videos
with good life featured products. So this video is not included in
those, this is like the start of it, I want to try their products and
so far, I'm happy with it. This garlic has safflower oil. So I don't need to chop a lot of garlic. It's all here, so there. Let's all put the garlic here so, if you have questions about
our procedure just comment. I'm happy because I get to try different
products from the Philippines here. So for those who want to taste it, you already know where
you can contact me. Anyway, I even plugged, so here,
it's important for the pork belly to absorb the seasoning
and the garlic we put in. That's really important
because this is what gives flavor to this
dish, nothing else. So here, this will make it fragrant or
give flavor also, these two ingredients. So here's the lemongrass, that I harvested from our garden outside. And here's the green onions. I'll add the onions first. Red onions. In bisaya, it's called bumbay,
because... I actually don't know why. Can you explain why it's called
like that, maybe it is what it is. And no offense guys, that's really
what it's called, as far as I know. There, onion leaves, I'll split it into two. We'll divide it in two.
Here, I'll put it differently. This one's horizontal, this
one's vertical. Here's the lemongrass. It's still a bit small
but this will work. I'll just fold it, I'll fold it in the middle. This
really helps makes the dish fragrant. So there, it's like that. Now, I need to secure this. So we'll start here in one
piece of lechon we prepared first. I'll just get our kitchen twine,
so here, if I pulled it, it gets tight. So let's do that, so we can
secure the pork belly right away. So when we're doing
this, it's important that we roll it properly. So based
on what I did before, as it goes, I learned that it's better
if it's rolled properly. I want all of the skin to be exposed. Because if our pork belly is
long and wide, when we roll it, it will become like a
pin wheel, some of the skin will be rolled in
so it's better like this. There, the meat really meets. The skin is exposed, so that later,
when we cook it, it will be crispy. No skin will be left not crispy. Okay, now we'll secure it. The reason why
our twine should be prepared beforehand, here's our kitchen twine. So when we put it on one side of belly, I'll just pull it and we still
have a chance to adjust it. But for now, at least it
won't be hard to tie it. We can tighten it right away. There, right? It wastes a bit of time. Just to make sure that it's
secured and all skin is exposed. Alright, as you can see, I secured
the this side, but the other side, that's okay, I can just
go back and tighten it. There are different ways to tie this
so do what you're comfortable with. Do that. Now, I'll tie it. And I
already secured both sides. And of course we need scissors. So this is now okay. so we'll keep the lechon like
this, we won't cook it right away. Just for the meat to absorb the
seasoning that we added earlier. I'll put it in a small bowl
or plate that we have. So it will sit here for the mean time.
And I'll continue wrapping the other one. This is really cute when
wrapped because it's small. So we're done tieing the other
piece, and now we'll steam it. We don't need to boil this
because it might remove the flavors or seasoning we added, so it's
best to steam it to tenderize the pork. So there, after 15 minutes, The pork belly absorbed the
seasonings we added and of course, the oil- the
minced garlic in safflower oil. So this is okay, and for
the product I used here, it's just minced garlic, so just crushed it in mortar, and if
you want to add flavor to the garlic just add a bit of oil. Just a bit. Even if it's canola oil or vegetable oil, just to really absorb
the flavors. So there. So now, I'm just heating water here. We'll steam our pork belly roll. We don't want to boil
this for several reasons. We don't want to boil
this because it's too big. So if the water is deep
it takes a long while. And when we boil it,
the seasoning and flavor will stick on the water
so we'll not boil it. We'll steam it and
using this wok, here's our tool that will act like a chair. We'll let it sit like this - the pork. This one is a bit long,
I hope it doesn't touch the sides. There this is okay. And
it's perfectly arranged. We'll put it separately to steam all sides. And I'll just cover it- our wok. Once the water is
boiling, we'll set the heat from low to medium so it
gets cooked slowly and when it gets dry, we'll just add water
so we need to watch over it. The water I put under
is only a little- so we'll steam it for 45 minutes
and after that, we'll see. So it looks like it's boiling, I'll
check it. I can't wait anymore. This is how the process
will be. We'll just steam it. So 45 minutes, not 4-5, 45. 4... 5... Put it together, it's 45. So let's wait for it, after
45 minutes, I'll check it. And see what it looks like. After 45 minutes of steaming, this is it. And earlier I added a bit of water. Around 30 minute mark, it's getting dry. This is okay, and slightly
cooked. I want to tell you this If you're using a thick liempo,
mine's not too thick, it's like one inch or 1 1/2 inch thick only, so if your liempo is thick, feel free to steam it for 1 hour,
1hour and 15, or 20 minutes, depends on how thick it is. Just so we're sure that the
liempo is cooked and really tender. So at this point, this is
okay. I'll turn it off now. We'll turn off the heat now. I'll let this cool down, so I
won't remove this from here. So let's wait for about 15 minutes. After that, let's add salt. So guys, at this point, I can
handle it, it's not that hot anymore. We waited for 15 minutes
to handle it properly. I'll just put salt in this. The salt is important because
this will make the outer part flavorful. Our crispy pork belly roll. There so this is the mini
version, as you can see it's small. Let's make sure that everything
is salted, even the bottom and sides. We salted it and it's cooled down already. The water under
is okay because it doesn't touch the pork. So our pork is intact and dry. So speaking of dry, we need to air dry the pork. Okay? So let's leave it here, let's not cover it. Let's leave it for 1-2 hours. Just to totally dry the skin.
That's what we want to happen. Now if you really want
to not wait for one hour, Get a fan, turn it on and face it here in highest setting, it will be air dried quickly
and once it's really dry, we can cook this next. Our next step, we'll get a turbo broiler, this step is important because well actually this fits the
turbo broiler definitely, if your air fryer is big and it
fits well, you can also use that. So a this point, our pork belly is okay and
is dried. This is what we want to happen. I'll just get a cooking
oil and I'll put it on top. Then, we'll just rub it. This will help to make
the pork belly crispy later. We'll put it in the turbo broiler later. So this oil will fry it. The effect will be crispy when
we put it in the turbo broiler. We'll just make sure that
we added oil on all parts. This is pork belly and it's okay now. Let's set it aside and
I'll get the turbo broiler. And I'll put it here. So there. Our two pieces of lechon belly, there, after that, I'll set our turbo broiler for 360F, sor we're
on farenheit again. I'll boil it for 10
minutes and we'll wait for it until it gets
to be golden brown and crispy. If the 45 minutes is not
enough, we can extend. There, so let's set our timer. And temperature, 3-6 and 5. Okay. So let's leave it here until we
get the desired color and texture. So let's watch over it
so it won't get burned. And once it's ready, we'll remove it from our turbo broiler, Because we'll bring it to the
lake house, we'll eat there with Dei. It's really feels good to eat when
you're in a place with good ambiance. We just thought of going
there to eat it together. But not all of this,
maybe just one pork belly. And whatever we finishes, that's it. Let's look at it later, once the
color becomes golden brown. And when it's really crispy. Alright? So there, you heard and it's ready. It looks crispy, there's also skin that
popped, so the appearance is good. It's better if all of it popped,
but next time, we'll do better. But for now, I think
this is okay. Let's hear it. Actually all sides, the
pop is obvious crispy. But even if it some
didn't pop, it's still crispy. So we'll leave it here and let it
cool down. We'll check it again later. To handle it properly. And here, so you can see
the close up, here, let's film it. So there, I think this is okay for now. See? For you, what is your
favorite dip for this? For this pork belly roll, if you
are the one who will recommend, what do you advise me to make? So next time we'll try it,
do you want lechon sauce, is it vinegar, or do you
have a special sauce that you like? Please comment. So our crispy pork belly roll is ready. Let's taste it now. I'll slice it now. Just to make sure. Even the sound suggests that it's crispy. It's even smoking. This is what it looks like. Let's taste it. The crispiness is okay. Flavorful, the taste it all here. We put stuff inside, it's delicious. The saltiness is enough. Actually, this doesn't need sauce.
But please answer my question still. what's your favorite sauce
that we can use here? It's really tasty, that's why I said
that no need for sauce, but of course, it's tastier if we dip it. Especially the meat in the middle,
it's really tasty. As you can see, right? Great! It's really perfect so I'll slice it completely because we'll bring it with Dei. I'll continue eating on the lake house. I'll show you our new hang out place. There so, So here, I'm done slicing
it, and I'm ready to bring it. Here's our crispy mini pork belly roll. Let's go, let's eat when we get there. It's still crispy. After a few hours of cooking. It's delicious, really. Then, we'll dip it in spicy vinegar. So that's my sauce actually, the vinegar. It's perfect! I hope you liked our
featured recipe for today. So if you have suggestions
or feedback, just comment it. And let's see each
other in our next videos. Until next time!
