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Sunday, July 24, 2011

LECHON (SUCKLING PIG)

                Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term leche (milk); thus lechón refers to a suckling pig that is roasted. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Spanish, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig.
In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.


































            Since it is already explained on how to cook Lechon, the one thing that is missing is the sauce.Unlike other lechon it is only being serve with Soy sauce, Lemon, and Chili. However if you are going to make your lechon very special, you need to make a Sauce. and that is I'm going to teach you how to prepare. 

Ingredients:

1  ¼ cup pig liver paste (use a food processor to liquefy slices of liver)
2/ 3 cup bread crumbs
3/4 cup apple cider vinegar or white vinegar
2   ½ cups water
2/3 cups brown sugar
2 tablespoons garlic, minced
½ cup onion, minced
2 tablespoons bacon fat or cooking oil
Salt and pepper to taste

 Procedure:

Procedure:
Lechon Sauce Step 1

1. Heat a pan and put-in the bacon fat or cooking oil.
Lechon Sauce Step 2
2. When the oil is hot enough, sauté the garlic and onions until the texture becomes soft.
Lechon Sauce Step 3
3. Put-in the liver paste and cook for about 5 minutes in medium heat while stirring.
Lechon Sauce Step 4
4. Add the vinegar and bring to a boil. Stir for a minute.
Lechon Sauce Step 5
5. Pour-in water and bring to a boil.
Lechon Sauce Step 6
6. Stir-in the brown sugar and cook for 2 minutes.
Lechon Sauce Step 7
7. Add the bread crumbs and cook for another 2 minutes while stirring constantly.
Lechon Sauce Step 8
8. Add salt and pepper to taste.
Lechon Sauce Step 9
9. Turn off the heat and allow the sauce to cool down.
Lechon Sauce Step 10
10. Place the sauce in a blender then blend for a minute.
11. Transfer the sauce in a serving bowl.
12. Serve along with Lechon. Share and enjoy!


        The crisp and redness of this dish makes your tummy bounce for excitement. However, it doesn't mean that all lechon taste the same because it depends on the ingredients that was being put to it.  As far as I know, the most delicious lechon in Philippines can be found in Cebu and their secret is " LEMON GRASS"

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