Search the Community
Showing results for tags 'lechon'.
Most foreigners probably get tired of the same old lechon baboy (I know I do!). So for today's holiday pig roast I decided to make a Korean meat dipping sauce: ssamjang. It's the stuff you put on your bbq at a Korean grill resto and wrap it and some rice up in a romaine lettuce wrapper. First time I used it with lechon and it went perfectly and was a huge hit with the family. It's sweet and spicy with deep toasted sesame notes; the doenjang adds a strong umami hit. It's a no-cook sauce and takes five minutes to prepare. Recipe from Maangchi: Ssamjang ¼ cup doenja