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Lechon Pork Chop Recipe

Lechon Pork Chop

 INGREDIENTS:

 Meat:
  • 1.5 to 2 kilos 1-piece bone-in, skin-on, pork chop, fully cleaned and rinsed.

 Marinade Mix:
  • 50 ml. any spirit (white wine, gin, vodka or rum). This will moisten up the meat while being cooked.
  • 15 ml. soy sauce (any)
  • 30 ml. pineapple juice
  • 6 cloves peeled fresh garlic
  • 3 grams star anise
  • 2 grams dried bay leaves
  • 5 grams salt (any)
  • 2 grams brown sugar
  • 2 grams ground black pepper
  • 2 grams paprika powder
  • optional 2 grams MSG
  • 4 grams chili powder (Note: Chili powder is different from chili pepper powder. Chili pepper powder is the powder form of that particular chili specie you desire. Chili powder is a combination of 5-8 ingredients (garlic-onion-paprika-black pepper and the chili pepper powder plus other add-ons as wished by the producers)

 INSTRUCTIONS:
  1. Pour all marinade mix ingredients unto bowl. Toss a bit, Blenderize to very liquid consistency.
  2. With another bowl underneath, pass unto sieve blenderized marinade mix. Using spoon press down leftover solids clinging to sieve into below container. Set aside both liquid marinade mix and the still semi-solids left in sieve.
  3. Summon pork chop and prick the inside of lean (not the skin) with ice pick.
  4. Pour liquid marinade unto all sides and parts of meat except the skin. A little massaging of the lean part will make it absorb the flavored marinade. There will be marinade drippings in bottom of bowl. Just collect, pour again, keep massaging, pour, re-pour for about 4 times. This ensures full flavor penetration.
  5. Get the left over solids or semi-solids from sieve and rub unto all parts (except the skin). Refrigerate for 2-3 hours.
  6. Set range temp to 250deg.F (121deg. Celsius). Put your marinated pork-skin down-unto wire rack. Put rack on top of shallow pan with 1/8 tap water on it. Aside form easier clean-up, this water steams up and coats meat while cooking. Add if needed.
  7. Wipe skin of meat thoroughly with paper towels. It must be initially heated on very dry state.
  8. Pop unto oven and slow roast for 2.5 hours (150 minutes) in this temp. Except for skin side, there will be 5 sides of the meat. Except the skin side, put on top each of this 5-sides every 15 minutes. This will ensure even cooking. Repeat for 2nd time. This system will give a Cook time OF 150 minutes.
  9. When done, increase temp to 350deg.F (176deg. Celsius). Arrange meat so that skin side is up. Then finish off this skin-crackling stage for just 10 minutes.
  10. Enjoy with family.


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