LECHON DE LECHE
FIESTA SPECIALS
LECHON DE LECHE
Ingredients:
1 small pig
Tamarind leaves for stuffing
Melted lard
Procedure:
Clean well a small pig, drain and stuff with tamarind leaves. Truss it with skewers or with string. Put stuffed pig on rack in dripping pan, brush entire surface with melted lard and pour 2 cups of boiling water over pig. Cover the skin with greased paper and roast in a moderate heat oven about 4 hours, basting every 15 minutes with liquor from the pan or thrust bamboo pole through the pig and roast turning slowly over charcoal fire. Serve with liver sauce.
LIVER SAUCE FOR LECHON
Ingredients:
1-small can liver paté
1/3-cup vinegar
1 and ¼-cups water
6 cloves onions, chopped fine
8 cloves garlic, pounded
2 tablespoons lard
1/3-cup breadcrumbs
1/3-cup sugar
¾-teaspoon black pepper
Salt to taste
Procedure:
Mix liver pâté, vinegar, water, breadcrumbs, sugar, salt, pepper, and blend well.
Sauté garlic in lard. When brown, set aside; leaving only about a teaspoon of garlic in lard. Add onions and fry until tender. Add liver mixture. Cook over low heat, stirring constantly. Serve topped with the rest of the browned garlic.
LECHON DE LECHE
Ingredients:
1 small pig
Tamarind leaves for stuffing
Melted lard
Procedure:
Clean well a small pig, drain and stuff with tamarind leaves. Truss it with skewers or with string. Put stuffed pig on rack in dripping pan, brush entire surface with melted lard and pour 2 cups of boiling water over pig. Cover the skin with greased paper and roast in a moderate heat oven about 4 hours, basting every 15 minutes with liquor from the pan or thrust bamboo pole through the pig and roast turning slowly over charcoal fire. Serve with liver sauce.
LIVER SAUCE FOR LECHON
Ingredients:
1-small can liver paté
1/3-cup vinegar
1 and ¼-cups water
6 cloves onions, chopped fine
8 cloves garlic, pounded
2 tablespoons lard
1/3-cup breadcrumbs
1/3-cup sugar
¾-teaspoon black pepper
Salt to taste
Procedure:
Mix liver pâté, vinegar, water, breadcrumbs, sugar, salt, pepper, and blend well.
Sauté garlic in lard. When brown, set aside; leaving only about a teaspoon of garlic in lard. Add onions and fry until tender. Add liver mixture. Cook over low heat, stirring constantly. Serve topped with the rest of the browned garlic.
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