3 Tasty Pork Recipes by Erwan Heussaff

Pork is a diverse ingredient that can be cooked in so many ways and Erwan Heussaff is sharing his easy recipes with you today! Holiday season is now upon us, and we are always on the lookout for meal ideas that will make Noche Buena a night to remember. On this video we are cooking three dishes: pork burnt ends, braised pork, and the most popular lechon kawali that will impress your guests and leave them wanting more!

This video was brought to you by Maggi Magic Sarap. Make Christmas magical by sprucing up your dishes with a dash of Maggi Magic Sarap!


Pork Burnt Ends


½ kg pork belly, skin removed then cut into chunks

Dry Rub

3 tbsp smoked paprika

½ tbsp cayenne

1 tbsp garlic powder

½ tbsp ginger powder

1 tbsp onion powder

½ cup brown sugar

2 tbsp Maggi Magic Sarap

3 tbsp honey

3 tbsp maple syrup

¼ cup butter

1 tbsp chopped flat leaf parsley



1. Combine all dry rub ingredients and toss pork into the bowl to coat.

2. Roast in a preheated oven at 125 C for 2-3 hours.

3. Coat pork with honey, maple syrup, and butter then place back in the oven for 10 minutes.

4. Garnish with chopped parsley. Makes 3-4 servings.


Lechon Kawali


1 kg pork belly, whole and deboned

1 pc ginger, sliced

1 head garlic

1 tbsp whole black peppercorns

2 pcs bay leaves

2 tbsp soy sauce

3 tbsp Maggi Magic Sarap

Oil for deep-frying


1 tbsp brown sugar

½ cup vinegar

2 tbsp soy sauce

2-3 pcs birds eye chillies, chopped

2 tbsp chopped spring onions

¼ tsp pepper

1 clove garlic, minced



1. In a pot with boiling water, add your ginger, garlic, peppercorns, soy sauce, magic sarap, and pork belly. Simmer for 1 hour then cool down.

2. Pat skin dry and poke the skin with holes and cover with salt for 1 hour. Scrape off salt and excess moisture. Place in the fridge to dry for a few hours.

3. Fry in hot oil (175 C) or roast for 1 hour at 125 C for a dryer pork before frying.

4. Make the dipping sauce by combining the ingredients. Makes 3-4 servings.


Braised Pork Belly


1 kg pork belly, cut into 1-½ inch chunks

¼ cup rock salt

¼ cup soy sauce

¼ cup water

Enough water to cover the pork

2 tbsp Maggi Magic Sarap

3 tbsp dark soy sauce

2 tbsp black vinegar

3 tbsp shaoxing wine

3 tbsp mirin

1-½ tbsp soy sauce



1. In a wok, combine rock sugar, soy sauce, and water. Cook until sugar has melted then add the pork to coat.

2. Add water, magic sarap, dark soy sauce, black vinegar, shaoxing wine, mirin, and soy sauce.

3. Bring to a boil and simmer for at least three hours. Top with chopped spring onions. Makes 6 servings.

Join the FEATR newsletter

Sign up to receive exclusive discounts and special offers