Ninong Ry and his Crispy Lechon Kawali! | Farm To Table - video Dailymotion

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Aired (September 15, 2024): Our trending Ninong is here, food explorers! As we indulge in the pleasant savory taste of Lechon meat, Content Creator Ninong Ry is here to fill our plates with a crispy and delicious dish!

Transcript

00:00As Filipinos, eating pork is a part of our regular diet

00:07which is also one of the main sources of umami flavor in the dishes we eat every day.

00:16There are many reasons why pork is delicious and flavorful

00:20and most of them are related to the composition and processing of meat.

00:25When cooking pork, the mild reaction results in a lot of complex flavors and aromas.

00:32This process happens when the amino acids and sugars react at a high temperature

00:39creating new flavors that are delicious and inviting.

00:44For me, I realized the importance and significance of lechon

00:51during festivities and occasions.

00:56In a way, it's probably because I grew up without knowing him.

01:03Let's give a taste of the recipe they make here at Umabirdy Farm.

01:13Sometimes, we went to the famous place in Metro Manila where the lechon is salted.

01:21But there is a place that is not only famous for their lechon,

01:25but also for their trending chicharong bulaklak.

01:28That is Ryan's Lechon.

01:32We really taste the spices inside.

01:35Especially the sauce.

01:39Since we're talking about trending dishes,

01:41we will be joined by Trending Ninong on social media

01:44who will give us his version of lechon kawali.

01:48This is the chicharong pork belly that we usually make.

01:53Basically, this is a pork belly that we skewered with fish sauce all over

02:01except for the skin.

02:02It might get burnt since we're drying it.

02:05Then, we'll leave it in the oven for anywhere between 3 to 4 hours

02:10varying temperatures from 150°C to 200°C.

02:15It's really hard to give exact values when it comes to temperature and time.

02:22What we're looking for is this level of dryness.

02:27It shouldn't be crispy.

02:28If it's already crispy, it won't pop.

02:33If you're able to see raw chicharong,

02:35since there are two stages of chicharong,

02:37the first one is when it's being dried

02:39and the second one is when it's being fried at high temperature.

02:42It's not different from Kropek.

02:45It's a bit malleable. It's not really crispy.

02:47It still needs a certain level of moisture inside

02:52so we can pop the skin.

02:54Regardless of whether it pops or not, it's still delicious since we used the same oil.

02:58This is a 220 to 250°C cooking oil.

03:01I don't have a thermometer but the oil we're using

03:05has a smoke point of 230°C.

03:08So if it's smoking, we know that it's at the right temperature.

03:14Then, we have here a pot.

03:17We're gonna pour this in.

03:19It needs to be filled with cooking oil.

03:21Just be careful.

03:23Make sure it's completely dry.

03:25If not, there will be a lot of water that will splatter.

03:27Now, this pork is still juicy inside.

03:30If we leave it in there for too long, it'll become watery.

03:32It'll produce water and it'll splatter from the bottom.

03:35It might hurt you. We still need to be careful.

03:37Make sure your ladle is dry so you won't get splattered.

03:41Then, pour it in slowly.

03:49There you go.

04:01It's far from the typical Lechon Kawali

04:05because Lechon Kawali has a blistered skin.

04:07This one has a chicharon skin.

04:10Let's pour a bit more so it'll turn brown.

04:14The reason why I'm pouring cooking oil instead of frying it like I usually do

04:20is because I'm trying to take care of the meat so it won't overcook.

04:24This is the right amount of cooking oil.

04:27That's all we need.

04:29We just need the skin to be crispy.

04:30The underside of the skin is not fried.

04:33It's still fresh.

04:34That's what we want.

04:35We're gonna make Honey Patis Gremolata.

04:38It sounds like a lot of fun but it's actually quite simple.

04:40Here's some flat-leaf parsley.

04:43It's a lot of fun but it's just for decoration.

04:45Chop it into small pieces.

04:49Lemon.

04:50Let's get rid of the zest.

04:55Pepper and garlic.

04:58Let's not add the seeds.

05:02Fish sauce.

05:04Here's the honey.

05:07Skin, fat, then meat.

05:09It's an alternating layer.

05:11We don't want the fat that sticks to the meat to melt.

05:17That's where the skin separates from the meat

05:22and it looks like a chicharon.

05:24We don't want that.

05:25We want it whole.

05:39Here's our Chicharon Pork Belly with Honey Patis Gremolata.

05:45It looks good.

05:55Mmm!

06:00How is it? Is it good?

06:01Do you like it?

06:04What is this? Pila?

06:07Mmm!

06:08Try it.

06:11You too?

06:16I know there are a lot of different sources of umami

06:19but for me, as a Malabon person,

06:22fish sauce is number one.

06:24The combination of fat, umami compounds,

06:27and the process makes for a tasty and flavorful pork belly.

06:54www.adclinic.com

Ninong Ry and his Crispy Lechon Kawali! | Farm To Table

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