Lechon de Leche Recipe

Madonna's Cuisine Lechon de Leche -SunstarPH
Festivals is incomplete without Lechon served. It is the most popular dish in the Philippines, most commonly found in Cebu. Cebu proudly offers the most tastiest and crispiest lechon. Lechon de leche is the meat from the suckling pig.

How to Prepare and Cook Lechon de Leche: Clean well a small pig, drain and stuff with tamarind leaves. Truss it with skewers or with string. Put stuffed pig on rack in spread dripping pan, brush entire surface with melted lard and pour 2 cups sausage 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 liquor from the pan or thrust bamboo pole through pig and roast turning slowly, over charcoal fire. Serve with liver sauce.

Liver Sauces for Lechon: For the Lechon sauce, there are two ways how to prepare it, just choose from any sets of ingredients you are most comfortable of: First Ingredients: 1 whole pig’s liver, roasted 1 cup or more water 1 head garlic, minced and browned in 4 tablespoons lard 1/4 cup vinegar 1/4 cup sugar 1/4 cup bread crumbs 1 tsp. black pepper Salt to taste 1 tbsp. chopped onion Second Ingredients: 1 small can liver pate 1/3 cup vinegar 1-1/4 cups water 6 cloves Tagalog onions, chopped fine 8 cloves garlic, pounded 2 tbsps. lard 1/3 cup powdered biscocho 1,’3 cup sugar 3/4 teaspoon black pepper Salt to taste How to Cook: Mix liver pate, vinegar, water, biscocho, sugar, salt and pepper and blend well. Saute garlic in lard. When brown set aside, leaving only about 1 teaspoon (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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