Jeanne likes the crunchy skin of lechon (roasted pig). Who doesn’t, right? But it’s rather impractical to roast your own pig so I decided on a more manageable piece of the pig and made oven-roasted pork (lechon sa hurno).
1 kg pork belly with ribs
Preheat oven to around 200°C.
Sprinkle salt and pepper all over the pork.
Wrap the pork tightly in aluminum foil except for the skin. Poke holes at the bottom for the oil to drain out.
Line a pan with aluminum foil and put pork on it
Roast for 1½ to 2 hours.
Increase heat to around 240°C and roast for another 20-30 minutes or until skin is crispy.
I prepared a quick Valentine’s Day dinner when I got home from work. First, to keep her busy, I gave Jeanne a new coloring and set of crayons (for which she hugged me and told me “I love you, dad!”). Then it was off to the kitchen. For the main dish, I made Lemon-Rosemary Roast Chicken (which I’ve written about before so I won’t put it here again). For the side-dish, I surrounded the sides of the chicken on the roasting pan (side-dish literally) with marble potatoes. I then popped everything into the oven. For the salad, I got pre-packed leafy vegetables and Italian dressing. Tossed everything into a bowl, added some tomato slices, drizzled with pre-mixed Italian dressing, tossed, and served! Finally, washed everything down with Asti (a birthday gift from Paul and Ann, thanks guys!). C’est la vie!
Happy Mothers’ Day! It’s the day for mommies so I cooked up a special breakfast: French toast with syrup, Vienna sausages, Moka coffee for myself, and orange juice for Jeanne and Michelle who don’t drink coffee. Yummy!
4 slices loaf bread
To make the batter, beat the eggs in a bowl in a until smooth. Some people would add flavorers here such as milk and cinnamon but since it’s me, you can expect a simplified version :P Put a pan or skillet in low to medium heat and add a slice of butter. Spread thoroughly. For each slice for loaf, dip each side in the batter. Immediately put in the pan and brown each side. Serve with syrup and Vienna sausages.
For New Year’s Eve dinner, Lawrence, Elwyna, Michelle, and I tried our collective hands at our version of a recipe from QEFTSG.
1 lemon*, quartered and zested
1 tablespoon chopped fresh rosemary, plus several sprigs for stuffing and garnishing
1 teaspoon salt
½ teaspoon ground pepper
2 garlic cloves, chopped
¼ cup extra-virgin olive oil
2 onions, quartered
Preheat pot with pot holder inside. The pot holder is to keep the chicken from getting in contact with the heat directly.
Mix lemon zest, chopped rosemary, salt, pepper, and garlic. Dump half inside chicken along with lemon and some sprigs of rosemary.
Add olive oil into bowl and mix. Massage all over the outside of chicken.
Wrap chicken in foil and throw in some onions.
Put in pre-heated pot and roast for as long as necessary
*We actually used some weird citrus since no lemon was available. Bad idea. It resulted in a weird bitter after-taste.