Lloyd and wife Shamcey
For restaurateur Lloyd Lee and his beautiful wife Shamcey, they gladly share the recipes for lechon pork belly and baked chicken, which they prepare as part of their celebratory menu.
‘LECHON’ PORK BELLY
‘Lechon’ pork belly
For the lechon roll:
500 g pork liempo (belly)
2 g salt
2 g pepper
25 g onion leeks
25 g lemongrass
1 pc red chili
2 pc star anise
3 cloves garlic
1 tbsp soy sauce 1 tbsp vegetable oil
1. Score the skin of the pork liempo so there will be space for steam and heat to be released. Then rub salt and pepper all over the pork.
2. On a clean working surface, place pork liempo skin side down. Line the middle part with onion leeks, lemongrass, red chili, star anise, and garlic. Roll tightly and tie it up with twine to keep it in place.
3. Moisten skin with soy sauce and then vegetable oil. 4. Bake in a preheated 350˚F oven for 1 hour and 45 minutes.
For the sauce:
1 c peanut butter
1/2 c hoisin sauce
1. Combine peanut butter and hoisin sauce.
2. Mix well.
3. Serve with the lechon pork belly as sauce.
BAKED CHICKEN
Baked chicken
Who says chicken has to be fried all the time? This baked version from Lloyd and Shamcey’s kitchen is healthier and equally festive.
For the chicken:
4 pc chicken leg quarters
2 g salt
2 g pepper
1 pc lemon
4 g dried rosemary
50 ml liquid seasoning
1. Season chicken leg quarters with salt and pepper.
2. Combine lemon juice, rosemary, and liquid seasoning. Mix well. Marinate chicken with the mixture for 1 hour.
3. Bake in a preheated 350˚F oven for 30 to 45 minutes.
For the vegetable sidings:
30 g carrots
30 g ripe mango
30 g cucumber
15 g patis (fish sauce)
1. Dice carrot, mango, and cucumber.
2. Combine and season with fish sauce. 3. Serve with baked chicken.
Food photos by Dolly Dy-Zulueta
Photo of the Lee couple courtesy of Lloyd Lee
