My guests today were my senior friends, a post birthday celebration.
Tita Tess, Tita Josie and Tita Mita. PD was our photographer. Tita. Butchie was not able to attend the lunch today.
I know they all love Lechon in all forms so I experimented today with Turbo Broiler Lechon Belly.
Turbo Broiler Lechon Belly
2 kg. Pork belly, washed and dried with a kitchen towel.
2 t. Rock salt
Cut slits against the grain and sprinkle salt on the meat side of the belly.
2 t. Rock salt
1 T. White vinegar
Turn over, wipe the skin dry and brush with salt and vinegar.
Put on a wire rack over a tray and refrigerate uncovered overnight.
Wrap the meat side of the belly with aluminum foil leaving the skin exposed. Put on top of the wire rack in the turbo broiler. Bake at 200C for 80 minutes.
Brush the skin with white vinegar every 20 minutes.
Increase temperature to 250C and brush with oil drippings every 5 minutes. Bake for an additional 40 minutes.
Meat was moist and tender.
Serve with Lydia's Lechon sauce, available at Lydia's Lechon, Landmark Food Court.
I also cooked Pad Thai.
Our dessert was the Golden Langka ice cream.
As usual, our afternoon was filled with stories which started before the war, the Japanese occupation, their lives in the US when they were students, about people they know in common and about the friends who departed early from this world.
It was educational listening to their life experiences.
I am looking forward next year when I celebrate again my birthday with my senior friends!