Lechon baka

The oven version of a spit-roast calf, said plainly rather than pretended otherwise.

Beef. Not vegetarian — contains beef.

Ingredients

• 2 kg beef belly or brisket, in one flat piece
• 6 stalks lemongrass, bruised and chopped
• 1 whole head of garlic, crushed
• 2 onions, chopped
• 20 g salt
• 2 teaspoons ground black pepper
• 4 bay leaves
• 3 tablespoons oil

Method

1. WHAT THIS PAGE IS NOT. Lechon baka is a whole calf turned over coals for most of a day. No kitchen page can ask that of anybody, so this is the same seasoning and the same aromatics on a flat piece of belly, roasted. It is good and it is not the same thing, and saying so costs nothing.
2. Lay the beef flat, skin or fat side down. Rub the salt and pepper into the meat side.
3. Spread the lemongrass, garlic, onion and bay over it, roll it up along the grain and tie it at 4 cm intervals.
4. Rub the oil over the outside. Roast at 160C for 3 hours and 30 minutes, covered loosely with foil.
5. Take the foil off, turn the oven to 220C and give it 20 minutes to crisp. It finishes dry rather than in liquid, and the dry finish is the whole reason for it.
6. Rest 20 minutes before cutting the strings. Cut across the roll so each slice carries the aromatics through it.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes