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Method :
Lechon -
Clean and prepare a small pig. Rub coarse salt into the skin and baste
with oil. Place on a spit and cook over a charcoal fire until tender,
basting frequently. When cooked, chop into rough pieces and serve with
lechon liver sauce.
Lecon
Liver Sauce - Chop the liver pate into small pieces and place in a bowl.
Add the vinegar, calamansi juice, breadcrumbs and sugar and season with
salt, freshly ground black pepper and salt. Pour in 400ml of cold water
and stir to blend thoroughly.
Meanwhile finely chop the garlic and shallot. Heat the pork fat and saute
the garlic until it is crispy and golden brown. Remove half the garlic
from the pan and set aside.
Place
the shallot into the pan and stir-fry until soft then add the pate mixture
and bring to the boil. Lower heat and cook slowly for approximately 10
minutes, stirring frequently.
To
serve - Pour into a sauce bowl and top with the remaining crispy fried
garlic.
Serves 4
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