Chef JR Royol makes a DIY Litsunan! | Farm To Table - video Dailymotion

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Besides showing off how to prepare the spices for our pork belly, Chef JR Royol also demonstrates how to create your own litsunan using parts found at home!

Transcript

00:00 [music]

00:03 This Sunday, we'll be preparing a really special Potahe.

00:08 I'm now assembling the rice paper we'll be using to wrap the pork berry roll

00:13 that we'll be cooking here at the Lodgar Farm Resort.

00:16 [music]

00:32 Next, we'll be separating the pork's bones.

00:35 For our friends.

00:42 Now, I'll just season it with our powdered tamarind or Sinigang mix.

00:47 A little salt.

00:51 Pepper.

00:54 And we'll just massage it on the meat.

00:57 It's also okay if we cut it into slits.

01:02 Especially on the thicker parts.

01:06 Here it is.

01:07 [music]

01:12 While we're waiting for our pork to be marinated with our salt, pepper, and our powdered tamarind,

01:17 we'll prepare our spices.

01:20 First, we'll chop the garlic.

01:28 We'll also chop the onion.

01:36 [music]

01:54 After adding the spices,

01:56 we'll also get a bunch of lemongrass that we'll put inside the pork belly before we grill it.

02:02 [music]

02:09 We'll be careful to not stick the pork berry roll to the wire using an electric wire.

02:13 [music]

02:26 So, this is our DIY lechonan.

02:31 Although, basically, when I first saw it, I also saw it like this.

02:34 It's just there, elevated, so that it's not straight on the wire.

02:38 Then, we have these cans so that we can easily squeeze it.

02:42 And yes, before, or actually, even in other parts of the Philippines,

02:46 the squeezing of lechon is still manual.

02:48 I have friends before who used to do this,

02:51 those who squeezed lechon in Las Piñas.

02:54 So, I'm familiar with the rig or the setup that we're doing today.

03:01 Our setup is simple.

03:04 I just used the hollow blocks that were placed.

03:07 Then, I blueprinted two cans and I'll place some wood so that it's easy to rotate.

03:13 [music]

03:19 If you see in your lechon that the skin wants to pop,

03:24 help them pop.

03:25 Because if not, that's what's making the lechon hard.

03:29 It won't be totally crispy.

03:31 And then, later on, we'll also let it absorb some oil.

03:36 So, you'll notice that there's a blister like that.

03:39 Help it.

03:41 So that it's crispy because it's steamed.

03:44 [music]

03:49 There.

03:50 Can you hear that?

03:54 Our lechon belly is now handsome.

03:57 Its skin is also crispy.

03:59 But to make it look like a chicharon,

04:03 we'll pour some hot oil.

04:05 Be careful when you're doing this process.

04:08 Make sure that no one can touch it because the oil tends to spread.

04:15 And don't pour it all at once.

04:17 Let's just do it in a ladleful at a time.

04:19 You'll see that once it hits the skin of our lechon,

04:25 the part that's hitting it will blister.

04:29 [music]

04:38 That's why it gives off this texture.

04:42 [music]

05:11 [sizzling]

05:15 For our delicious lechon belly, there should be a delicious sauce.

05:20 Onion, vinegar, soy sauce,

05:27 and our calamansi juice, brown sugar,

05:38 and our lechon belly.

05:41 [music]

06:10 [music]

06:15 Come on.

06:18 Let's go.

06:19 Sir, please get the food.

06:22 [music]

06:50 [music]

07:11 you

Chef JR Royol makes a DIY Litsunan! | Farm To Table

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