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Lechon Preparation

Kilawin Preparation

  • Ginger 125 g
  • Onion 150 g
  • Lady's Choice Mayonnaise 200 g
  • Iodized Salt 5 g
  • Suha 3 pc
  • Calamansi Juice 30 ml
  • Red Bird's Eye Chili 3 g
  • Bell Pepper, assorted 15 g
  • Cucumber 100 g
  • Cane Vinegar 80 g

Puff Pastry Preparation

  • Gresto butter 150 g
  • Hard wheat flour 250 g
  • Salt 3 g
  • Water 150 ml
  1. Lechon Preparation

    • Marinate the pork skin head seasoned with Knorr Rostip Chicken Powder and Knor Seasoning
    • Preheat in the oven at 130 degree celsius. Bake in 1 hour and 30 minutes
    • Cut the lechon pork skin head into cubes
  2. Kilawin Preparation

    • Prepare for the Kilawin. Mix all together well in a mixing bowl
    • Then add the Lechon cubes in the mixed kilawin
    • Ready to serve
  3. Puff Pastry Preparation

    • Mix into the mixer the hard wheat flour, iodized salt, water
    • Fold Butter gresto
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