INGREDIENTS:
- 1 whole piglet
- 500 grms. mirepoix
- 5 lit. water
- 200 grms. rock salt
- 4 pcs. bay leaf
- 2 grms. peppercorn
- 300 grms. bread crumbs
- 1 big can liver spread
- 1 cup vinegar
- 200 grams. sugar
INSTRUCTIONS:
- Boil the piglet with the water, mirepoix, bay leaves and black peppercorn until tender.
- Take off from pot and cool for a while. Then skewer with fork as long as you can and scrub with rock salt.
- Put steel pot holder in big wok and place the piglet on it until done and turn once. Sprinkle with water to become crunchy and crispy.
- Reduce the remaining stock, strain. Add bread crumbs, liver spread, vinegar and sugar until thickened.
- Serve together with crispy Pritchon de Leche.
Source: Kusina 101
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