Lechon Loco Moco Recipe
Make Lechon Loco Moco Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Lechon
For the Rice
For the Gravy
For the Egg
Method
For the Lechon
- 1
Prepare the Pork Belly
Score the skin of the pork belly in a crisscross pattern. Rub salt, black pepper, minced garlic, and chopped lemon grass into the meat. Let it marinate for at least 2 hours, preferably overnight.
- 2
Roast the Lechon
Preheat the oven to 250°C (475°F). Place the marinated pork belly in a roasting pan. Roast for about 1.5 to 2 hours or until the skin is crispy and the meat is cooked through. Baste with cooking oil halfway through the roasting time.
For the Rice
- 3
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until the water is absorbed and the rice is fluffy.
For the Gravy
- 4
Prepare the Gravy
In a saucepan, combine the beef broth, soy sauce, and black pepper. In a small bowl, mix cornstarch with water to create a slurry. Bring the broth mixture to a simmer and slowly whisk in the cornstarch slurry. Cook until the gravy thickens, about 3-5 minutes. Adjust seasoning if needed.
For the Egg
- 5
Fry the Eggs
Heat a small amount of cooking oil in a frying pan over medium heat. Crack the eggs into the pan and season with salt. Cook until the whites are set but the yolks are still runny, about 3-4 minutes. For over-easy eggs, flip and cook for an additional minute.
