AuthorBiteSizedA succulent and rich paella that's perfect for any occasion!
In a pot, place the red onions, garlic, bay leaf, peppercorn, fish sauce, and pork cubes in the pot then add water until all the ingredients are submerged. Boil for 2 mins
Add the pork belly. Boil for 5 mins then simmer for 40-45 mins or until the pork belly is tender.
Separate the pork belly from the pork broth then immediately transfer to an ice bath to stop the cooking process and firm up the pork belly for 5 mins. Set aside the broth.
Let the pork belly air-dry for at least 2 hours to overnight.
In a large pot, fill it halfway with oil and then heat it to 375F. Fry the Pork Belly in oil for 10 mins or until it starts to brown. Remove from oil then drain excess liquid. Set aside and chopped before topping onto the paella
In the paellanera, saute the red onions, garlic, ginger until fragrant. Add the spanish paprika, chili flakes and Chorizo de Bilbao. Cook for 3 mins. Add the crab fat then cook for 3 mins. Season with salt and pepper
Deglaze the pan with the white wine and simmer for five minutes.
Add the rice and pork stock then boil for another 5 minutes.
Cover the paellanera with foil then simmer for about 40-45 mins or until the rice is cooked. Add stock or water if needed.
Add the red bell pepper, green bell, parsley and green peas. Cover the paella again and let it cook for 5 minutes. Season with salt and pepper. Mix well to incorporate all ingredients.
Topped the Lechon Kawali and hard boiled on the paella. Garish with chopped parsley, boiled egg and lemon wedge then serve!
Ingredients
Directions
In a pot, place the red onions, garlic, bay leaf, peppercorn, fish sauce, and pork cubes in the pot then add water until all the ingredients are submerged. Boil for 2 mins
Add the pork belly. Boil for 5 mins then simmer for 40-45 mins or until the pork belly is tender.
Separate the pork belly from the pork broth then immediately transfer to an ice bath to stop the cooking process and firm up the pork belly for 5 mins. Set aside the broth.
Let the pork belly air-dry for at least 2 hours to overnight.
In a large pot, fill it halfway with oil and then heat it to 375F. Fry the Pork Belly in oil for 10 mins or until it starts to brown. Remove from oil then drain excess liquid. Set aside and chopped before topping onto the paella
In the paellanera, saute the red onions, garlic, ginger until fragrant. Add the spanish paprika, chili flakes and Chorizo de Bilbao. Cook for 3 mins. Add the crab fat then cook for 3 mins. Season with salt and pepper
Deglaze the pan with the white wine and simmer for five minutes.
Add the rice and pork stock then boil for another 5 minutes.
Cover the paellanera with foil then simmer for about 40-45 mins or until the rice is cooked. Add stock or water if needed.
Add the red bell pepper, green bell, parsley and green peas. Cover the paella again and let it cook for 5 minutes. Season with salt and pepper. Mix well to incorporate all ingredients.
Topped the Lechon Kawali and hard boiled on the paella. Garish with chopped parsley, boiled egg and lemon wedge then serve!
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