Lechon Porkchop Recipe

INGREDIENTS:

• 2 kg porkchop with bone
• 10 g pepper
• 160 g soy sauce
• 20 g salt
• 150 ml orange juice
• 7 cloves garlic
• 30 g brown sugar
• 10 g paprika
• 1 bunch tarragon
• 1 bunch lemongrass
• 20 ml oil
• 100-300 g water
• 125 g calamansi juice

INSTRUCTIONS:

1. Prepare marinade mix by combining all the ingredients except the porkchop and calamansi juice.
2. Add porkchop and fill container with water until the meat is covered.
3. Marinate for 4-12 hours overnight.
4. Remove meat and dry for 15 minutes by tapping the skin with a paper towel.
5. Score the skin and rub sea salt through.
6. Place the pork on a wire rack on top of a pan filled with the marinade and roast in the oven for 2.5 hours on 250 F. Make sure no liquid touches the pork.
7. Baste the pork with the marinade every 30 minutes.
8. Remove the marinade by putting it aside and leave the meat on the wire rack. Crank up the heat to 375 F until the porkchop’s skin turns crisp.
9. In a separate  pan, combine the marinade with the calamansi juice.
10. Reduce the liquid to half to create the calamansi reduction glaze.
11. Remove the meat from the oven and let it rest for 15 minutes.
12. Slice the meat and glaze with the calamansi reduction.
13. Serve immediately.

Source: Pepper

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