3 Tasty Pork Recipes by Erwan Heussaff

Pork is a diverse ingredient that can be cooked in so many ways and Erwan Heussaff is sharing his easy recipes with you today! Holiday season is now upon us, and we are always on the lookout for meal ideas that will make Noche Buena a night to remember. On this video we are cooking three dishes: pork burnt ends, braised pork, and the most popular lechon kawali that will impress your guests and leave them wanting more!

This video was brought to you by Maggi Magic Sarap. Make Christmas magical by sprucing up your dishes with a dash of Maggi Magic Sarap!

PORK BURNT ENDS
Ingredients:
kg pork belly, skin removed then cut into chunks
Dry Rub:
3 tbsp smoked paprika
tbsp cayenne
1 tbsp garlic powder
tbsp ginger powder
1 tbsp onion powder
cup brown sugar
2 tbsp Maggi Magic Sarap
3 tbsp honey
3 tbsp maple syrup
cup butter
1 tbsp chopped flat leaf parsley

Procedure:
1. Combine all dry rub ingredients and toss pork into the bowl to coat.
2. Roast in a preheated oven at 125 C for 2-3 hours.
3. Coat pork with honey, maple syrup, and butter then place back in the oven for 10 minutes.
4. Garnish with chopped parsley. Makes 3-4 servings.

LECHON KAWALI
Ingredients:
1 kg pork belly, whole and deboned
1 pc ginger, sliced
1 head garlic
1 tbsp whole black peppercorns
2 pcs bay leaves
2 tbsp soy sauce
3 tbsp Maggi Magic Sarap
oil for deep-frying

Dip:
1 tbsp brown sugar
cup vinegar
2 tbsp soy sauce
2-3 pcs birds eye chillies, chopped
2 tbsp chopped spring onions
tsp pepper
1 clove garlic, minced

Procedure:
1. In a pot with boiling water, add your ginger, garlic, peppercorns, soy sauce, magic sarap, and pork belly. Simmer for 1 hour then cool down.
2. Pat skin dry and poke the skin with holes and cover with salt for 1 hour. Scrape off salt and excess moisture. Place in the fridge to dry for a few hours.
3. Fry in hot oil (175 C) or roast for 1 hour at 125 C for a dryer pork before frying.
4. Make the dipping sauce by combining the ingredients. Makes 3-4 servings.

BRAISED PORK BELLY
Ingredients:
1 kg pork belly, cut into 1- inch chunks
cup rock salt
cup soy sauce
cup water
enough water to cover the pork
2 tbsp Maggi Magic Sarap
3 tbsp dark soy sauce
2 tbsp black vinegar
3 tbsp shaoxing wine
3 tbsp mirin
1- tbsp soy sauce

Procedure:
1. In a wok, combine rock sugar, soy sauce, and water. Cook until sugar has melted then add the pork to coat.
2. Add water, magic sarap, dark soy sauce, black vinegar, shaoxing wine, mirin, and soy sauce.
3. Bring to a boil and simmer for at least three hours. Top with chopped spring onions. Makes 6 servings.

Jump to:
(0:00) Intro
(0:20) Candied Pork Ends
(2:55) Braised Soy Pork
(4:20) Lechon Kawali, Outro
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The Fat Kid Inside Studios

Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Editorial Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
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Lorraine Santos - Editor
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Ivan Christian Cocjin - Editor
MK Tayona - Editor
Martin Narisma - Food Editor
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