March 7, 2018
Fiesta “al desko”
By Monica Floirendo Ugarte
Lechon always evokes nostalgic memories of celebrations – birthdays, christenings and Christmas parties. The aroma and crunch of a whole roasted pig is entrenched in the Filipino party spirit, reminding us of happy times with friends and family.
Here at Seed, we want to recreate the celebratory pleasure of eating lechon for those who need to have their lunch “al desko”. The recipe of our lechon carnitas bowl blends the unmistakable aroma of our Filipino heritage with the Mexican technique for crispy shredded pork. If you can get your hands on the young leaves from a tamarind tree, use them! Tamarind leaves give a tanginess to this dish that complements the fatty pork. This dish is best served with a side of spicy Pico de Gallo or Filipino-style with vinegar.
500g Pork shoulder, cut into 2-inch cubes.
1 piece star anise
2 cloves garlic, chopped
2 bulbs lemongrass, chopped
1/2 inch piece of ginger, minced
salt and pepper
1 tablespoon tamarind leaves (optional)
1/2 red onion, chopped
1 tablespoons canola oil.
1. Preheat the oven to 150C. In a bowl, combine the cubed pork shoulder with the rest of the ingredients. Season with salt and freshly cracked black pepper.
2. Place in a deep oven-proof dish, and cover with foil. Bake in the oven for 2 hours or until the pork Is soft enough to cut with a fork. Leave to cool slightly.
3. When it is cool enough to handle, use two forks to shred the meat.
4. Heat oil in a skillet, place the shredded pork in the skillet and cook until one side is brown and crispy and the pork is heated through. You want to have a mixture of crispy and juicy pork in every bite.
Serve with rice or as filling for tacos or burritos.