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:
½ kg pork belly, skin removed then cut into chunks
Dry Rub:
3 tbsp smoked paprika
½ tbsp cayenne
1 tbsp garlic powder
½ tbsp ginger powder
1 tbsp onion powder
½ cup brown sugar
2 tbsp Maggi Magic Sarap
3 tbsp honey
3 tbsp maple syrup
¼ 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
½ cup vinegar
2 tbsp soy sauce
2-3 pcs birds eye chillies, chopped
2 tbsp chopped spring onions
¼ 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 1-½ inch chunks
¼ cup rock salt
¼ cup soy sauce
¼ 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
1-½ 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

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A piece of pork belly for me is probably the most festive piece of meat that you could put on your holiday table. I don’t eat much pork, but when I do, pork belly is fatty, it’s luscious, it’s delicious, and it’s so intoxicating. So today, I’m going to show you three

Of my favorite pork belly recipes that you can serve to your friends and family this holiday season. I’m going to be doing this from my home kitchen today, by the way, just to show you that all this is achievable from your house and it’s actually quite easy to do.

There’s not a lot of active time, just a lot of passive time to get this right. This video is brought to you by Maggi Magic Sarap. We are making Christmas and the holidays magical again with Maggi. It is a key component and ingredient in lots of Filipino dishes, and the way we love

To cook locally, just that hit of umami just makes our food so delicious much faster. So if you’re like me and you’re kind of time-starved because of work, because you have to take care of your family and do all these different things before you actually have to start cooking

And then serve people food at the same time, then something like Maggi Magic Sarap just helps bring a lot of flavor very quickly and gets really good food in your table really fast. So this first one is kind of like an addicting pork candy.

They call it pork burnt ends but this is really a cheat recipe. Burnt ends are usually coming from larger pieces of meat that you’ve cooked for long periods of time on a grill. They’re charred, filled with flavor, usually sweet and doused in sauce. Some people prefer the burnt ends

Over the actual main barbeque and I totally get them. So this recipe is for them. Remove the skin from your pork belly. Cut them up in large cubes about 3cm per side. A quick dry rub of smoked paprika, cayenne, garlic, ginger, onion powder, brown sugar, and some Maggi Magic Sarap.

This goes into an oven at 125°C for a couple of hours. Once our burnt ends are done in the oven, toss them with some butter, honey, and maple syrup, this will just bring everything together and it’ll become a beautiful, sticky mess. Finish it up, covered for 10 minutes in the oven.

For our modified shanghai-style braised pork, melt some rock sugar with soy and water, coat your chunks of pork belly in that glaze. That goes in with lots of water to cover. Magic Sarap, dark soy sauce, black vinegar, shaoxing wine, mirin, and regular soy sauce.

Bring this to a boil and then simmer for at least three hours. You can even go a bit further by adding more water if you want just until it’s nice and soft. Without the vinegar, this would be kind of like a very famous shanghai-style braised pork,

But with the addition of the vinegar, I really just think it balances out the whole dish. Kind of like a pork adobo, it’s a more Chinese in flavor and just something different if you’re looking for it. Now, the black vinegar is definitely a non-traditional element that you would add to it

But it just adds a nice kick to it. And served on like heaping rice with all that oil, perfect Christmas. For our beautiful lechon kawali, just look at that skin. We’re going to start by boiling some water with slices of ginger, garlic, black pepper, bay leaves, soy sauce.

The pork belly goes in for one hour, take it out, and then let it cool completely. Once you’re there, pat the skin dry. Next, we want to make tiny holes in it just through the skin and the fat. Some people use barbeque sticks, others, forks. I actually found that my coffee fluffer

Thingamajiggy is the perfect tool for this. It makes microholes, it doesn’t go deep, and it makes tons of them really quickly. Make sure you don’t pierce the meat ’cause if you do, those juices will rise up and then that moisture will make your crackling really kind of soggy and not as crispy.

Top this with some fine salt for about an hour, and then you’re going to scrape off all the salt and all the water that comes with it as well. Make sure to pat it dry right before putting it back into the fridge. So you can fry the pork at this point.

You can either keep it whole or chop it, but this is where the skin texture will vary, but honestly, it’ll still be good. If you want some extra crunch and bubbles, you can go ahead and roast this in the oven for about an hour at 125°C as well.

This will help dry out the skin even further and release a bit more fat. Make sure to keep patting it dry after you take it out of the fridge ’cause obviously, once you go from cold to hot again, you’re going to develop some moisture on there.

Once you’re done, you can go ahead and deep fry this at 175°C, making sure to keep an eye out on the sides of the pork. I know you want perfect skin but you also don’t want burnt blackened pork all over. And because this is already cooked, just take it out whenever you feel

Like you’ve reached your crispiness goals. A quick little sauce of vinegar, sugar, soy sauce, chilis, spring onions, black pepper, and garlic to pair with it.