INGREDIENTS:
- 8 lbs pork shoulder (with skin on)
- salt and pepper
- cloves of garlic
Lechon Sauce:
- olive oil
- small onion, minced
- 4 garlic cloves, minced
- 2 cans of Liver pate
- 1/2 cup vinegar
- 5 tbs brown sugar
- 1/2 cup bread crumbs
- pepper
INSTRUCTIONS:
- Preheat oven to 425F.
- Wash meat with water and pat dry with paper towels.
- Sprinkle with salt and pepper (enough to coat the entire meat once).
- Make a few slits on the meat and insert garlic.
- Place in a roasting pan (I used a disposable foil pan) skin side up.
- Add 1 cup of water.
- Place pan in the oven.
- Bake uncovered for 1.5 hours.
- Turn heat down to 350F. Bake for another 3 hours or until internal meat temperature reaches between 160-175F.
- Remove pan from oven. Drain meat on a rack then transfer on top of paper towels. Slice meat using a non-serrated, sharp knife. Serve with lechon sauce or vinegar/soy sauce dipping sauce.
Lechon Sauce:
- Heat oil in a sauce pan.
- Saute garlic and onions.
- Add liver pate, vinegar, and sugar. Adjust taste (some vinegar can be more acidic than others so add a little bit of water and more sugar if needed). Simmer for 2 minutes.
- Add bread crumbs and simmer for 5 minutes.
- Transfer mixture to a blender and blend smooth.
Source: Philippine Country Guide
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