How to Make Lechon Baboy | Farm To Table - video Dailymotion

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Aired (July 23, 2023): Chef JR Royol teaches us a recipe for Lechon Baboy that he learned from his in-laws, which uses star fruit, tamarind powder, and chives as the stuffing for the pork.

Transcript

00:00 [Music]

00:05 One of the exciting parts of our weekly food adventure is the visit to some of the farms we've been to before.

00:13 And we can see what are the good changes that happened since we last saw it.

00:20 It's been exactly a year since we met Christian and Marilu Facud,

00:28 the OFW-turned-farm owners who own the Tingtano Integrated Farm here in San Jose, Tarlac.

00:34 I was surprised and happy with the big changes here in Tingtano since last year.

00:42 Aside from planting and harvesting naturally grown vegetables in their garden,

00:47 they also now have a livestock farm.

00:52 They now have native chickens, ducks, and native pigs.

00:58 The best part of this visit was that we had the chance to enjoy the taste of the pig that Tingtano raises.

01:09 [Music]

01:38 [Music]

01:41 Last time we visited Tingtano, we haven't tried their pigs yet.

01:47 So, since we're going back, this is one of the things we should do.

01:53 Freshly from the farm, they raised them, they took care of them.

01:58 Let's taste it.

02:00 What else can we do?

02:02 Lechon, of course.

02:05 Let's just prepare our stuffing.

02:08 The recipe that I've learned from my neighbors is that they use tamarind powder.

02:16 But our balimbing is already dropping.

02:21 I figured of using this instead.

02:24 It's better than wasting it.

02:26 So, our balimbing.

02:31 Those who add sourness to their lechon, again, those are different spices, it's their own trip.

02:37 But one thing I noticed is that even if we add tamarind powder or any sourness,

02:42 like the leaves of the tamarind, or in this case, we're using a sour balimbing,

02:48 when the lechon is cooked, I never noticed that it's super sour.

02:54 It's like a sinigang level or a paksiw level of sourness.

02:58 So eventually, while our lechon is cooking, the sourness that we added is also gone.

03:05 The pork's body is absorbed to the level that it's sourness is very subtle.

03:11 And that's it. It's good to get rid of the sourness, especially when the pork is a bit fat,

03:18 that you'll be lechoning.

03:20 So we have here, of course, salt, pepper.

03:27 Then, let's go inside.

03:29 So, we'll also include the ones we harvested from their garden, their chives.

03:38 [Music]

04:06 [Music]

04:11 After 2 hours of squeezing the pork's body, our dish is almost ready.

04:19 [Music]

04:39 [Music]

How to Make Lechon Baboy | Farm To Table

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