Filipino Lechon Tacos | Jen Phanomrat
Crispy Filipino lechon kawali gets a new zesty home inside of a taco. Ingredients — For the pork: 2 lbs pork belly 6 cups water ½ cup soy sauce, plus more for basting 4 bay leaves 1 head of garlic, cloves separated but skin on 1 tbsp whole black peppercorns 1 tbsp coconut oil For the quick-pickle atchara: ½ cup cabbage, shredded ½ cup carrots, shredded ½ cup red onion, thinly sliced 2 garlic cloves, thinly sliced 1 tbsp ginger, sliced or minced 2 serrano chili, thinly sliced ½ cup white vinegar 2 tsp sugar Salt to taste For the rest: Crema or sour cream to serve Fresh chopped cilantro Corn tortillas Steps — In a large pot, add water, pork belly, bay leaves, garlic, soy sauce, and black pepper. Bring to a boil and then lower heat to simmer for 1 hour or until the meat is tender. Place cooked pork belly on a tray with a rack and pat dry. Allow to cool and chill in the fridge for at least 2 hours or overnight. Meanwhile, make the pickle. Combine all ingredients in a bowl, transfer to a jar, and chill in fridge. Slice the skin down the middle. Brush all over with soy sauce. Then rub coconut oil all over. Bake at 400°F until the skin is very crispy and crackly. To serve, slice lechon into bite-sized pieces and place on top of corn tortillas with the atchara, crema, and cilantro. For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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