Lechonsilog (crispy pork belly, rice and egg)
Air fried pork belly with crispy skin, garlic fried rice and egg on a plate. Lechonsilog is a delightfully indulgent all-day breakfast dish in the Philippines.
Servings 3 people
Ingredients
- air fried pork belly enough for three (chopped into two-inch cubes)
- scrambled eggs enough for three
- garlic fried rice enough for three
Spicy soy vinegar dipping sauce
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 tablespoon chopped onion
- ½ teaspoon chopped garlic
- ½ teaspoon chopped ginger
- 1 bird’s eye chili finely sliced
- 1½ tablespoons sugar
Lechon sauce
- 1 tablespoon cooking oil
- ½ teaspoon minced garlic
- ½ teaspoon grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- ¼ teaspoon ground pepper
- 2 tablespoons sugar
- 100 grams liver spread (3.5 oz)
Instructions
Make the spicy soy vinegar dipping sauce
- In a bowl, stir together all the ingredients.
- Pour in one-fourth cup of water and mix until the sugar is completely dissolved.
- Allow to steep for half an hour before using.
Cook the lechon sauce
- In a small sauce pan, heat the oil.
- Over low heat, sweat the ginger and garlic until aromatic and lightly browned.
- Pour in one-fourth cup water.
- Stir in the soy sauce, vinegar, pepper and sugar.
- Stir until simmering.
- Dump in the liver spread.
- Using a wire whisk, mix the liver spread into the hot liquid until no lumps remain.
- Taste and adjust the seasonings, as needed.
Assemble your lechonsilog
- Ladle garlic fried rice in the middle of a plate.
- Arrange the air fried pork belly and scrambled eggs on either side of the rice.
- Serve the lechonsilog with your homemade dipping sauces.
