Comments on: Roasted Boneless Pork Belly a la Marketman

By: jarrold

jarrold — Tue, 15 Jul 2014 05:27:49 +0000

can i just use turbo broiler?

By: wahini00

wahini00 — Mon, 03 Feb 2014 00:31:31 +0000

i’ve roasted a few bellies in the last couple of months and found that the best outcome was to start it in a cold oven and maintain a temperature of 375. i’ve has crispy, not hard skin every time.

By: Des

Des — Thu, 30 Jan 2014 20:49:14 +0000

So so cool to finally know what this dish is called! I saw porchetta in a food fair here in France last Christmas and immediately caught my interest (my French companions couldn’t care less). It was on display still with the pig’s head! Nagulat talaga ako, sa isip-isp ko: lechon apparition! Anyhoo, they were serving it cold like ham, I tasted it, ok lang din, nanibago siguro ako kasi nga lechon na malamig! Hehe. Definitely delighted to know I can find the crispy, super malinamnam looking version in Pinas. Thanks!

By: Joseph

Joseph — Thu, 30 Jan 2014 01:50:01 +0000

Eva Mondragon, I saw one in Pioneer center in Pasig. It’s in the catering supplies area. But it’s too pricey. I don’t think it should cost that much. Maybe it is cheaper in other stores.

By: april

april — Tue, 28 Jan 2014 00:36:19 +0000

been thinking of this since your previous post on this. would be great for my mum’s 62nd next month. how many kilos roughly is the pig’s belly half side MM that can feed those 20-25 people?

By: JojoKulit

JojoKulit — Mon, 27 Jan 2014 17:45:34 +0000

I will definitely make this when I go to Puerto Rico ,where I proudly share pinoy recipes…. There is nothing I enjoy more than cooking for people who want to learn about our culture. Thanks for the recipe!….and of course I will give the credit where credit is due!

By: Eva Mondragon

Eva Mondragon — Sun, 26 Jan 2014 12:04:25 +0000

Betty, thanks for that suggestion. I was wondering if that gadget was a Filipino invention. I have a very heavy round brass with dozens of very thick needles on them, but the needles are very short – only about a fifth of an inch. A Japanese friend of mine gave it to me for Ikebana flower arrangement. To tell you the truth, I actually used it once to tenderize some steaks. But, I never did it again…it occurred to me that all the cooking utensils, pots, and pans (that I own or know of) are never made of brass. And those with brass in them are always lined with copper, steel, or aluminum. So, it maybe a food safety issue.

By: betty q.

betty q. — Fri, 24 Jan 2014 14:23:49 +0000

Eva Mondragon…maybe I could be of assistance…if you are in the US or elsewhere, try going to your local Chinatown. Find the store that sells housewares, kitchen supplies. Best way I could describe the gadget to the guy…I told him I want to make roast pork and poke the skin with lots of needles like in acupuncture. Better yet, ask MM if you can use his picture of the gadget, print it and take it with you to show the seller.

Hope that helps!

By: Eva Mondragon

Eva Mondragon — Fri, 24 Jan 2014 08:03:12 +0000

MM – Is there any store in Manila or Makati areas where I can buy the meat pricker that you used in pricking the pork skin? I use an ice pick for this purpose, which is not very efficient.

My sister is going to visit the Philippines next month. I will ask her to get one for me if I know where to get it. Also, what is it called?

Thank you.

By: marsh

marsh — Thu, 23 Jan 2014 09:05:43 +0000

thanks again MM! will try to do this again, following your tips…maybe next week…??? the family might get a heart attack from eating too much belly haha!