In a large deep pot, fill it with water halfway, add onions and garlic.
Turn the heat high and bring it to boil.
Place the leg and cook for 45-60 minutes.
Drain the pork leg completely in a strainer, leaving it for 30 minutes to drip making sure there are no water left in the leg.
Heat up the oil in a large deep pot on hight heat
Turn the heat to medium, pat the pork leg with kitchen roll to dry the excess water before putting it into the oil. ***Be careful not to drop the pork into the hot oil, it might splatter and it can also spit during cooking!*** You can cover the pot with tea towel but not with the lid.
Cook until the leg is crispy and brown.
Take it out of the oil carefully and strain the oil before serving with some dipping sauce.
This is one of my favourite winter warmer. It’s has 2 of my favourite ingredients, pork and a sour ingredient (kamiyas or tamarind). Sinigang is a versatile dish similar to Adobo (stew in vinegar and soy sauce) you can make it with meat, seafood or just vegetables or all if you want. Sometimes I make pork sinigang with some prawns. It sounds crazy but for me it works!
You also have many options on how to make your Sinigang sour. For this recipe I narrowed it down to 2 different ingredients, although kamiyas is not available in the UK yet I have some that I brought back from Philippines from my recent trip. Tamarind is the closest ingredient and probably a more popular one to use which is readily available from Chinatown or supermarket. There are many more ingredients you can use to make it sour, you can use un ripe guava, tomatoes, wild mangosteen (santol), green mango and pineapple. I don’t use pineapple to make my Sinigang sour because I think it’s not sour enough for me.
Fragrant Roast Pork Belly as seen on Mary Berry’s Easter Feast on BBC2
Lechon or roasted suckling pig is a national treasure, a delicious and all time favourite dish at gatherings! Stuffed with herbs and spices and cooked over coal on low heat for many hours. Keeping the meat moist inside and the skin nice and crispy.
The whole pig is slowly roasted and constantly turned over the heat. Without the spit, coal and space, I have to make do with Pork belly in my fan-assisted oven!
Mae was recently seen on TV with Mary Berry on her 2016 Easter show on BBC2 “Mary Berry’s Easter Feast”. Mae showed Mary how to make a traditional ‘Lechon’ usually a whole hog spit roasted in charcoal. Mae’s recipe is fit for anyone who are willing to wait for a perfect pork crackling skin with juicy and tasty meat.
Mae's Lechon (fragrant roast pork belly) as seen on Mary Berry's Easter Feast on BBC2