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Lechon Baka

  • Beef shortplate , beef belly 3.0 kg
  • Lemongrass, minced 240.0 g
  • Garlic, finely minced 120.0 g
  • Shallots, finely minced 120.0 g
  • Olive Oil 240.0 ml

Gravy

  • Water 500.0 ml
  • Full Cream Milk 300.0 ml
  • Pepper, to taste 1.0 g
  • Margarine 45.0 g
  1. Lechon Baka

    420 minutes
    1. Marinate the beef belly for 24 hours.
    2. Slow cook in a 300c oven for 5 to 6 hours or until fork tender.
    3. Remove from the oven and char-grill.
    4. Portion to your desired thickness.
  2. Gravy

    20 minutes
    1. In a sauce pot, dissolve Knorr Gravy Mix in water and full cream milk.
    2. Place the sauce pot over medium flame and whisk until the gravy thickens.
    3. Season with Knorr Liquid Seasoning and pepper.
    4. Stir the margarine in the gravy mixture.
  3. Assembly

    15 minutes Toast your choice of store-bought burger buns and assemble your sandwich. Add in your preferred cheese slices and the gravy.