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.