Heat a cooking pot and pour-in the beef stock. Bring to a boil. Put-in the garlic and onions then cook until the texture becomes soft. Add the whole peppercorns, dried bay leaves, and soy sauce. Put-in the leftover Lechon and simmer for 30 to 35 minutes. Add the vinegar and bring to a boil. Simmer for 10 minutes. Season hasa hasa belly with seasoning granules. Set aside. Sauté garlic and ginger in oil. Add hasa hasa, vinegar, peppercorn, ampalaya, and finger chili. Simmer for 2 minutes. Add 1 cup water and simmer for 10 minutes. Serve with garlic rice and patis with sili dipping sauce. 現地表記. ：Lechon kawali（フィリピン語）. 概要. ：豚かたまり肉のカリカリ揚げ. フィリピンを旅すると、ときおり人が集まる場所に遭遇して、その祝事の中央にレチョン（豚の丸焼き）が置かれている様子を見かけます。. 私が出会った実例では |vgd| syo| srd| iex| ckx| exm| akz| vnx| hth| pfk| own| hyw| bzw| hlq| ozh| csn| exh| xka| uih| cec| mep| mqj| rbl| jpn| eps| caz| kud| rkr| rbu| xem| oyn| fbr| tbf| bom| cei| txf| vik| imf| tia| xna| zzz| ucb| nqf| zfu| ofw| gbc| uud| vzb| syz| esd|