This recipe combines the rich, crispy flavors of Filipino-style pork lechon with a refreshing and tangy papaya salad. Perfect for gatherings or a special dinner, this dish brings together the savory, crispy pork and the vibrant, crunchy salad for a delightful balance.
Ingredients
For the Pork Lechon:
- 2 lbs pork belly, skin-on
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 cup vinegar
- 4-5 pieces lemongrass, tied in a knot
- 1-2 tbsp cooking oil
For the Papaya Salad:
- 1 medium green papaya, peeled and shredded
- 1 large carrot, julienned
- ½ cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- 1 red chili, thinly sliced (optional, for spice)
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 2 tbsp roasted peanuts, crushed
Instructions
Preparing the Pork Lechon:
- Marinate: Rub the pork belly with salt, pepper, garlic powder, onion powder, and paprika. Pour vinegar over the pork, then add the lemongrass and marinate for at least 2 hours, preferably overnight.
- Roasting: Preheat your oven to 350°F (175°C). Place the pork belly on a baking rack over a baking tray. Drizzle a little oil on the pork skin to help it crisp up.
- Cook: Roast the pork belly in the oven for 2–3 hours or until the skin is golden and crispy. Increase the heat to 400°F (200°C) for the last 15-20 minutes to achieve a super-crispy texture. Remove from the oven and let it rest for a few minutes before slicing.
Preparing the Papaya Salad:
- Mix the Salad: In a large bowl, combine shredded papaya, carrot, cherry tomatoes, cilantro, and chili.
- Make the Dressing: In a small bowl, mix fish sauce, lime juice, and sugar until the sugar dissolves. Pour over the salad and toss until well combined.
- Serve: Sprinkle crushed peanuts on top for added crunch.
To Serve:
- Slice the crispy pork lechon and serve alongside the papaya salad. Enjoy your meal!
Let me know if you’d like any adjustments or additions to the recipe!