Lechon Belly Crispychon

Name: Lechon Belly Crispychon
Prep time: 30 s
Cook time: 120 s
Total time: 150 s
Yield: 12
Cuisine: Filipino
Ingredients: 1.5 Kilograms Pork Belly; 3 sachets MAGGI® Magic Sarap® 8g; 1/2 Teaspoonful Ground Pepper; 1 Piece Onion; 2 Heads Garlic; 4 Stalks Scallion; 2 Stalks Lemongrass; ¼ cup 300ml MAGGI® Oyster Sauce; 2 tablespoons Spiced Vinegar; 1/2 Cup Spiced Vinegar; 3 tablespoons Soy Sauce; 3 Cloves Garlic; 2 Pieces Onion; 1 pc siling labuyo; ½ tsp freshly ground pepper; 2 tablespoons Brown Sugar

(0)

150 Min

Challenging

The crispiness of the skin, together with the savory and juicy meat of this delicious pork recipe is sure to delight everyone in the party. Crispychon is a creative and crispy version of the classic lechon (roast pig), featuring bite-sized pieces of lechon belly coated in a flavorful seasoning. This recipe reflects the Filipinos' love for innovative and crunchy variations of traditional dishes, offering a delightful and crispychon often enjoyed as a snack or appetizer.

Ingredients

12 Servings

1.5 kg

Pork Belly

3 sachets

MAGGI® Magic Sarap® 8g

0.5 tsp

Ground Pepper

1 pc

Onion

2 heads

Garlic

4 stalks

Scallion

2 stalks

Lemongrass

0.25 cup

MAGGI® Oyster Sauce

2 tbsp

Spiced Vinegar

0.5 cup

Spiced Vinegar

3 tbsp

Soy Sauce

3 cloves

Garlic

2 pcs

Onion

1 pc

Hot Chili Peppers

0.5 tsp

Ground Pepper

2 tbsp

Brown Sugar

Copy

Nutrition Value

Carbohydrates

11.1 g

Energy

699.6 kcal

Fats

66.4 g

Protein

13.4 g

Information per serving

Step1
10 Min

Season flesh side of pork with 2 sachets of MAGGI® Magic Sarap® and pepper. Add onion, garlic, scallions, lemongrass and MAGGI Oyster Sauce. Marinate overnight.
Step2
90 Min

Place aromatics in the center of the pork and tie into a roll using a butcher’s twine. Simmer in water until tender. Remove and set aside to cool. Brush the skin with vinegar, season with remaining 1 sachet of MAGGI® Magic Sarap® and set aside.
Step3
5 Min

For the dip, combine vinegar, soy sauce, garlic, onion, siling labuyo, pepper and sugar in a bowl. Mix well and set aside.
Step4
20 Min

Preheat oil and deep fry pork until golden brown. Set aside. Remove butcher’s twine and cut into serving pieces. Transfer on a serving plate and serve with sauce.

Step1 of 4

Season flesh side of pork with 2 sachets of MAGGI® Magic Sarap® and pepper. Add onion, garlic, scallions, lemongrass and MAGGI Oyster Sauce. Marinate overnight.

Step2 of 4

Place aromatics in the center of the pork and tie into a roll using a butcher’s twine. Simmer in water until tender. Remove and set aside to cool. Brush the skin with vinegar, season with remaining 1 sachet of MAGGI® Magic Sarap® and set aside.

Step3 of 4

For the dip, combine vinegar, soy sauce, garlic, onion, siling labuyo, pepper and sugar in a bowl. Mix well and set aside.

Step4 of 4

Preheat oil and deep fry pork until golden brown. Set aside. Remove butcher’s twine and cut into serving pieces. Transfer on a serving plate and serve with sauce.

Lechon Belly Crispychon

Ingredients

Our best tips & tricks for customized portion size

Export ingredients

Nutrition Value

Instruction

Step1

Step2

Step3

Step4

Step1 of 4

Step2 of 4

Step3 of 4

Step4 of 4

01

02

03

04

Recipe as PDF

Discover more

More interesting Recipes

Pinakbet with Lechon Kawali

Lechon Fried Rice

Lumpiang Gulay with Lechon

Pinakbet with Lechon

Lechon Belly Crispychon

Ingredients

Our best tips & tricks for customized portion size

Export ingredients

Nutrition Value

Instruction

Step1

Step2

Step3

Step4

Step1 of 4

Step2 of 4

Step3 of 4

Step4 of 4

01

02

03

04

Recipe as PDF

Write a review

Discover more

More interesting Recipes

Pinakbet with Lechon Kawali

Lechon Fried Rice

Lumpiang Gulay with Lechon

Pinakbet with Lechon