About 2 weeks ago, I made this sauce for the first time because we cannot buy Andok's Lechon Sauce here in India. Come to think of it, it's a good thing because this tastes so much better than the bottled ones! I got this from a recipe book (Filipino Cooking Here and Abroad) that my mother-in-law gave me ten years ago before we lived in the UK. Thanks Mommy Ester :-)
The original recipe called for liver paste or liver sausage but I didn't have it here so I just used chicken liver which worked well.
Ingredients:
2 tbsp cooking oil
8 cloves garlic (minced)
2 tbsp finely chopped onions
4 pcs or 1/3 cup finely chopped chicken liver
1 tsp salt
1 tsp ground black pepper
1/4 cup sugar
1/4 cup vinegar
1/4 cup fine fresh bread crumbs (about 2 slices white or milk bread)
1 1/2 cups water
Procedure:
Heat oil in saucepan. Over low heat, saute onion for about 2 minutes, then add garlic. Saute for about 1 more minute. Add chicken liver and stir well. Add some water (about 1/2 cup) so that the liver will not stick to the pan. Keep on stirring for about 3 minutes. Cool down. Put in a blender and make it finer.
Put the pureed liver back in the saucepan. Add salt and pepper. Gradually add the remaining water and sugar. Bring to a boil. Add vinegar and let it boil without stirring. Simmer for about 5 minutes. Add fine bread crumbs and simmer until desired consistency is achieved (about 5 minutes more).
Done!
When you taste this recipe on its own, you can really taste the sourness of the vinegar but once you dip the lechon in it, you'll know it's the perfect dip for that sinfully fatty delicious meat!
For roasted chicken or lechon manok, I would half the vinegar in the recipe.
Enjoy folks!
Saturday, January 19, 2013
Lechon Kawali or Oven-Baked Lechon :-)
This version is very easy to make and is inspired by different recipes I have searched on the internet. My good friend Annette gave me the idea of roasting it in the oven instead of frying it. Here's how to make it...
Ingredients:
1k fresh pork belly
2 tbsp salt
1 tsp whole black pepper
8 cloves crushed garlic (no need to peel)
1 bay leaf (optional)
1/2 tsp table salt and 1/8 tsp ground black pepper
water
Procedure:
Place the pork belly (skin side down) in a pressure cooker. This is an ideal pork belly to roast (with streaks of fat and meat).
Put enough water to cover the meat. Add salt, black pepper, garlic and bay leaf. Make sure it lays flat in the cooker for even cooking and also to make the meat retain its shape.
Pressure cook for 30 minutes. If you don't have a pressure cooker, you may boil the pork and then simmer over low fire from 1 up to 2 hours until it is tender.
When the water has cooled down, drain the water and place the boiled pork in a dish with cover or container big enough to keep it flat. Cover then refrigerate overnight. Based on experience, putting it in the fridge makes the skin crunchier and yet keep the inside moist and soft.
The next day, preheat oven to 220°C for ten minutes. My oven is fan-assisted so for others, you may need to use 240°C. Take out the pork from the fridge and season both sides with salt and pepper (approximately 1/8 tsp ground black pepper and 1/2 tsp salt). Place the pork skin side up on a roasting rack and bake for 30 minutes.
If you don't have an oven, you can use this recipe too and fry it in very hot oil but make sure to keep the softened meat in the fridge for at least a few hours before frying to make the skin crunchy.
Allow to rest for about 10 minutes before chopping to keep the juices in. Serve with lechon liver sauce. Aww! Serve monthly :-)
Ingredients:
1k fresh pork belly
2 tbsp salt
1 tsp whole black pepper
8 cloves crushed garlic (no need to peel)
1 bay leaf (optional)
1/2 tsp table salt and 1/8 tsp ground black pepper
water
Procedure:
Place the pork belly (skin side down) in a pressure cooker. This is an ideal pork belly to roast (with streaks of fat and meat).
Put enough water to cover the meat. Add salt, black pepper, garlic and bay leaf. Make sure it lays flat in the cooker for even cooking and also to make the meat retain its shape.
Pressure cook for 30 minutes. If you don't have a pressure cooker, you may boil the pork and then simmer over low fire from 1 up to 2 hours until it is tender.
When the water has cooled down, drain the water and place the boiled pork in a dish with cover or container big enough to keep it flat. Cover then refrigerate overnight. Based on experience, putting it in the fridge makes the skin crunchier and yet keep the inside moist and soft.
The next day, preheat oven to 220°C for ten minutes. My oven is fan-assisted so for others, you may need to use 240°C. Take out the pork from the fridge and season both sides with salt and pepper (approximately 1/8 tsp ground black pepper and 1/2 tsp salt). Place the pork skin side up on a roasting rack and bake for 30 minutes.
If you don't have an oven, you can use this recipe too and fry it in very hot oil but make sure to keep the softened meat in the fridge for at least a few hours before frying to make the skin crunchy.
Allow to rest for about 10 minutes before chopping to keep the juices in. Serve with lechon liver sauce. Aww! Serve monthly :-)
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