Around GMA

Article Inside Page

Have you heard of the Bringhechon? It's a combination of the mouthwatering lechon and the Kapampangan's version of the Spanish dish paella, the bringhe.

Bringhe is a rice dish usually prepared with glutinous rice, chicken, coconut milk, curry powder, and other ingredients.

The savory and festive Kapampangan dish is the star of most of their celebrations since the one-pot meal is certainly tasty and filling.

Lechon, on the other hand, is the traditional centerpiece for Noche Buena, Media Noche, and other Filipino celebrations.

Filipinos just love the irresistible crispiness of its skin and also its tasty meat. That's why it's almost impossible not to have some lechon, even if many people need to watch their consumption of meat for health reasons.

Many Pinoys even save up just so they can serve lechon to their loved ones and guests during the holidays or during special occasions.

So, in terms of taste and popularity, the bringhe and the lechon are on par with each other.

But what if you put the two together, what do you get? Certainly, a party inside your mouth and your belly that's unlike any other! And it's called the Bringhechon.

In 'Pinas Sarap's most recent Kapampangan food trip, Esting's Bellychon owner Rolly Antonio shared how to make the lip-smacking Bringhechon.

If you want to recreate their recipe at home, see the ingredients and procedure below.

Ingredients:
bellychon (belly lechon)
garlic
onions
ginger
coconut milk (gata)
glutinous rice
salt
pandan leaves
carrots
red bell pepper
egg

Procedure:
1. Sauté the garlic, onions, ginger, and coconut milk.
2. Add the glutinous rice.
3. Add salt.
4. Add more coconut milk.
5. Add pandan leaves.
6. Transfer it to a pot.
7. Add coconut milk again and slow cook in low heat for 20 to 30 minutes.
8. Once cooked, let it cool down for a few minutes.
9. Then add carrots and red bell pepper and mix well.
10. Stuff the deboned and marinated bellychon (belly lechon) with the bringhe.
11. Insert a hard-boiled egg then tie a string around the bellychon.
12. Bake in the oven for 4 hours.

According to Rolly, they marinade their bellychon for two to three days.

So, if you want to serve this dish for Noche Buena, make sure to marinade your bellychon days ahead and be as creative as you want to be when preparing your marinade.

Find out if Kara David will give the Bringhechon a thumbs up or not in this episode of 'Pinas Sarap.'

To learn more recipes like this, watch 'Pinas Sarap' every Tuesday, 9:15 P.M. on GMA News TV.

And for more lifestyle content, head out to GMA's Lifestyle page.

You might also want to check out this Lechon Bread recipe.