“Lechon” Pork Chop

Makes/Serves: 6

Cooking medium: electric or gas range oven, ice pick for pricking flesh, wire rack to where pork chop will rest while being roasted, shallow range pan to hold tap water and wire rack during roasting, blender, spices & herbs mixing bowl, stainless steel marinating bowl, fine sieve or sifter, lots of paper towel

Special instruction(s): this cooking method entails active monitoring

NOTE: Don’t mind the mess. Deal with them later after you partake this excitingly-wonderful prep

Ingredients

PROCEDURES:

1. Pour all marinade mix ingredients unto bowl. Toss a bit, Blenderize to very liquid consistency.
2. With another bowl underneath, pass unto sieve blenderized marinade mix. Using spoon press down leftover solids clinging to sieve into below container. Set aside both liquid marinade mix and the still semi-solids left in sieve.
3. Summon pork chop and prick the inside of lean (not the skin) with ice pick.
4. Pour liquid marinade unto ALL sides and parts of meat except the skin. A little massaging of the lean part will make it absorb the flavored marinade. There will be marinade drippings in bottom of bowl. Just collect, pour again, keep massaging, pour, re-pour for about 4 times. This ensures full flavor penetration.
5. Get the left over solids or semi-solids from sieve and rub unto ALL parts (except the skin). Refrigerate for 2-3 hours.
6. Set range temp to 250deg.F (121deg. Celsius). Put your marinated pork-skin down-unto wire rack. If meat can’t stand by itself…be a McGyver. Put rack on top of shallow pan with 1/8 tap water on it. Aside form easier clean-up, this water steams up and coats meat while cooking. Add if needed.
7. Wipe skin of meat thoroughly with paper towels. It must be initially heated on VERY DRY state.
8. Pop unto oven and slow roast for 2.5 hours (150 minutes) in this temp. Except for skin side, there will be 5 sides of the meat. EXCEPT THE SKIN SIDE, put on top each of this 5-sides every 15 minutes. This will ensure even cooking. Repeat for 2nd time. This system will give a COOK TIME OF 150 minutes.
9. When done, increase temp to 350deg.F (176deg. Celsius). Arrange meat so that skin side is UP. Then finish off this skin-crackling stage for just 10 minutes.
10. You’re DONE. Enjoy with family.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.