Chefs Allan Pineda and Jeremy Senaris
Contemporary Filipino cuisine menu
A Filipino staple at family gatherings, lechon is a crispy, seasoned pork belly traditionally deep-fried in a kawali pan. Allan’s version incorporates aromatic lemongrass and favourite local root veggie, beets.
Ingredients
Lechon Kawali (Pork Belly)
1 lb pork belly
1 tsp Hawaiian sea salt
1 Tbsp whole peppercorns
3 bay leaves
3 cups vegetable oil
2 bottom stalks of lemongrass
Beet Purée
4 small beets
1 Tbsp honey
2 Tbsp olive oil
1/8 cup water
Pinch of salt and pepper
Taro Root Gnocchi in Brown Butter
2 lb taro root
3/4 cup flour
1 tsp Kosher salt
1 large egg, lightly beaten
2 Tbsp butter
4 bunches beet microgreens (Fresh Forage)
1/4 cup edamame
Method
Lechon Kawali (Pork Belly)
- Place pork belly in pot.
- Fill with water until pork is covered. Add peppercorns, bay leaves, lemongrass and simmer 45 minutes until meat is tender.
- Rub meat with salt. For a crispier skin, cover and refrigerate overnight to dry out pork.
- Heat oil to 375°F and fry meat (7-10 minutes). Transfer to paper towels to drain excess oil.
- Sprinkle with Hawaiian sea salt, slice and set aside for plating.
Beet Purée
- In medium pot, boil beets until tender (15-30 minutes). Drain, cool and peel.
- Place beets, honey, olive oil and salt and pepper in food processor. Blend until smooth.
Taro Root Gnocchi in Brown Butter
- Peel taro. Boil until tender (approximately 45 minutes). Drain and cool.
- Pass through potato ricer or food processor for finer consistency.
- Lightly flour work surface. Add egg, taro, and flour. Mix with hands until dough forms. For fluffier gnocchi, do not over mix.
- Roll dough into rope (approximately 3/4“ in diameter). Cut pieces into desired shape.
- Boil water in medium pot. Cook gnocchi until floats to surface.
- Strain and set aside.
- In saucepan, melt butter on high heat until brown flecks develop. Remove from heat.
- Toss gnocchi in browned butter and sautée (5-7 minutes). Add salt to taste.
- Plate, garnish and serve.
Yield 4 servings