Cathy’s Lechon Rice is a dish popular in Baguio where rice is served with good amount of crispy pork alongside vegetables drenched in a thick brown savoury gravy.
- 1 kg pork belly, whole
- 6 cups water
- fish sauce
- freshly ground black pepper
- 1 whole garlic
- 1 large white onion
- oil for deep frying
- 1 pack baby bok choy, roughly 10 bunches
- 1 carrot, sliced
- 5 cloves garlic
- 1 onion, sliced
- 1 tbsp cornstarch
- Combine all crispy pork ingredients in a large pot apart from the oil, bring it to a boil then simmer for 1 hour.
- Drain reserving the liquid then place pork in a plate skin side up then pat it dry with a paper towel. Place in the refrigerator for at least 12 hours or until it cold.
- Prepare a wok, add enough oil for deep frying and place it on high heat. Once oil is hot enough for deep frying get the pork from the fridge then place it carefully in the hot oil, this will spatter a lot so take care. Cook until the skin turns golden brown and crispy.
- Remove from the wok then drain excess oil. Let it rest for 5 minutes before chopping into manageable pieces.
- In a separate wok add oil used in deep frying then sauté garlic and onions.
- Add baby bok choy and carrots then stir fry for a minute.
- Add 1 cup of liquid from the reserved stock, thin with water if it’s salty. Bring to a boil.
- Dissolve cornstarch in 1/4 cup of stock then pour into the boiling vegetables, simmer until it thickens then turn heat off. Season with freshly ground black pepper.
- Place 1 large cup of rice in a plate.
- Pour sauce on the sides.
- Put some vegetables on the side.
- Place chopped pork on top, serve.
Wow, this looks delicious, I have to try to prepare this. I have a passion for rice. It’s the only thing that I can classify as the perfect food, because it is so versatile. Thank you very much for this recipe.
I must make this for Pete when he is next home.
Pretty color and well designed dish with balanced meat & vege. Getting me hungry at midnight! 😀
This dish looks so appetizing and comforting at the same time. Wish I can come home and this meal is ready at the table. Love how the food is presented on the plate. Beautiful!
Beautiful, I love a one plate wonder too!
What a pretty dish….makes me happy just looking at it……
Beautiful presentation! I’d love to try the whole dish which works for me as an entire meal. Actually it is like to have 2 courses in the same plate: a soup as an appetizer (broth in the bottom of the plate) and the rice with lechon and veggies as an entree. What a great idea!
Crispy pork and rice sounds great, I love that you recreated a university favorite. It’s fun to look back at what you used to eat. For me, it’s very different than I do now. 🙂
I want this for dinner tonight!! Oh my yum!!!
I loooove that you haven’t eaten this dish in 20 years but can still create it from memory. People remember food !
Thank you so much for creating this dish. I recall visiting Bagiuo with my husband back in the 80’s and he would order this dish. Did a search on the internet and found that many have revised this dish and it really looked more like a hodge podge of veggies and pork made to look like Chop suey… Not so good. Thank you once again for posting how Lechon Rice is supposed to look like!
Thanks for your kind comments, I personally ate there during my College days so I still vaguely remember how it looked like and taste like
Wow!I was craving for the Lechon rice I ate in Baguio’s Star Cafe and was searching for recipe and stumbled upon Cathy”s Lechon rice I immediately thought of Cathy’s in Baguio and was surprised to see this is actually a recipe reminiscent of that place.Thanks “kailian”. Miss Baguio so much.