Рецепт Lechon de Carajay (Smoked Pork Roast)
Lechon de Carajay (Smoked Pork Roast)
September 3rd, 2013
Lechon de Carajay is basically similar to lechon kawali or bagnet but the only difference is the extra step of smoking the meat to add a savory flavor and aroma and roasting instead of deep frying. This dish is great for special occasion if you want to serve a more flavorful lechon kawali. But as I also mention in the procedure, please use any natural wood and not scraps because some of them might have chemicals to kill termites or other stuffs that might add to the flavor of your lechon de carajay.
Ingredients:
- 2 kg. Pork belly
- 1 head garlic
- 4 medium size onions, chopped
- 2 Tbsp. black pepper, crushed
- 2 liters of water for boiling the meat
- wood chips for smoking
How to cook Lechon de Carajay:
Clean and prepare the meat.
Rub salt all over the meat and let it marinade for at least 2 hours.
In a wok with water, add garlic, onions, black pepper.
Add the pork belly and simmer for at least one hour and cover.
Check the meat from time to time and prick the skin with a fork.
Continue to cook until the meat is done but still firm.
Remove from the wok and set aside, put it on a strainer to drain the water. Let it cool.
Prepare wood chips for smoking by chopping it to small bits.
Use natural dried wood and don’t use scrap wood because it might contain chemicals like insecticides.
Prepare an empty wok and line the bottom with aluminum foil.
Light up some of the wood chips, you can put it over the stove to set it on fire.
Place the lighted wood chips inside the wok and place the wok over the lighted stove.
Put a grill over the wood chips and make sure it has a space about 2 to 3 inches from the bottom of the wok and the meat won’t touch the wood chips.
Place the meat on top of the grill and cover the wok.
Smoke for at least one hour. When the meat is already golden brown, it is ready to roast.
Preheat the oven to 200 degrees Celsius.
Put the roast in the over and lower down the temperature to 180 degrees Celcius.
Roast for at least one hour or until the skin becomes crispy.
Serve hot together with your favorite lechon sauce.
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