Clean well a small pig, drain and stuff with tamarind leaves. Truss it with skewers or with string. Put stuffed pig of rack in dripping pan, brush entire surface with melted lard and pour 2 cups of boiling water over the pig. Cover the skin with greased paper and roast in a moderate oven about 4 hours, basting every 15 minutes with liquid from the pan, or thrust bamboo pole through pig and roast turning slolwy, over charcoal fire. Serve with liver sauce.
LIVER SAUCE FOR LECHON
1 small can liver pate
1/3 cup vinegar
1 1/4 cups water
1 medium onion, chopped
8 cloves garlic, pounded
2 tbsp lard
1/3 cup powdered biscocho ( or crackers)
3/4 tsp black pepper
salt to taste
Mix liver pate, vinegar, water, biscocho (or crackers), sugar, salt and pepper and blend. Saute garlic in lard. When brown set aside, leaving only 1 tsp. 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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