try this
kain na
Transcript
00:00 [Music]
00:03 Let's cook a Lechon Belly for a stop meal.
00:05 I just poke it and put garlic inside the meat.
00:09 And season it with salt and pepper.
00:11 Then let's add the fillings.
00:13 Onion, garlic, bay leaf, and a little bit of star anise for a nice smell.
00:17 And onion leeks.
00:18 Of course, the most delicious part of the lechon is the tail.
00:22 Let's also add it. I also marinated it.
00:24 I just cooked it for 3 and a half hours.
00:27 2 and a half hours at 180 degrees.
00:29 And for the skin to be crispy, 1 hour at 250 degrees.
00:33 I forgot to put soy sauce so I just wipe it and put it back.
00:37 We're here for the crispy part so I just wipe it with oil.
00:41 And I also adjusted the oven's temperature to 250.
00:44 Here it is, guys!
00:46 And I just relax for 30 minutes.
00:48 The best is that I have a partner who is a vinegar so I also made it.