Crisp, flaky butter pastry is filled with lechon-roasted Western Plains Pork simmered in aromats, vinegar, fresh local bay leaves, onions and peppercorns.
A crispy pork crackling crumble coats the outside of the pie, which is wrapped and served in banana leaf.
"This pie filling is a vibrant, tangy stew made by taking yesterday’s lechon (or roast pig) – often the crispy, golden centrepiece of every Filipino event, from birthdays to baptisms – and giving it a delicious second life," chef Jigs Liwanag said.
"The meat, skin and fat is simmered low and slow in a sauce of vinegar, soy sauce, garlic, onions and lechon sauce. Bay leaves and peppercorns join the party for extra depth and a touch of home."
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"Celebrations are frequent in Filipino culture and every fiesta calls for suckling pig"
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