You Can Hold the Sauce on This Porchetta

Should there be a national meat to represent the Philippines, pork would be it. It is the most widely used and most beloved of its consumed brethren in the country. Lechon is its most recognized form, and while there are many delicious sorts, the boneless belly has become the relatively new way to dice a pig up. A local rendition of the traditional Italian porchetta, Philippine lechon belly logs have a good thing going for them. 

FI Belly
The original belly is stuffed with the commonly used lechon stuffing of lemongrass and garlic. Except here, the stuffing components are blended almost into a paste.

Manila Belly is a fairly recent addition to the market, but they are already one-upping veterans with their expert take on the burgeoning trend. Brined for at least a day, these succulent babies require absolutely zero sauce, with flavors permeating skin-to-meat deep. The original channels traditional lechon flavors, with the familiar flavors of lemongrass, garlic and onion, but the folks pulverize the stuffing to make for an herbaceous, salty center. The skin is puffed up and crisp, and the pork slightly—and consistently!—rosy at every slice. Apart from the original, it also comes in Spicy  and Truffle Mushroom Truffle, which make for serious party options.

CI1 Belly
Slices of the belly can be eaten alone or stuffed between two slices of bread to make a porchetta sandwich.

Eat it alone or create a luscious porchetta sandwich filled with caramelized onions, peppery arugula, and generous splashes of sweet balsamic. There are many versions out there that result in dry pork, but these guys have got their method down pat. Soon they’ll be imparting this knowledge onto chicken and other things at a place in BF Resort. Be on the lookout! Till then, gorge on these bellies. 

Manila Belly

Number: (+63) 977 680 7519
Email: manilabelly@gmail.com
Damage: Original: P1560 / Spicy: P1650 / Truffle Mushroom: P2880
Note: All orders come in slabs weighing between 2.3–2.5 kilograms.

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