Pritchon de Leche
by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
The secret to Pritchon de Leche is, after boiling the piglet, you assault its skin with a fork to ensure its crispness and crunchiness. And of course, when you boil it, do so with mirepoix.
- 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
1. Boil the piglet with the water, mirepoix, bay leaves and black peppercorn until tender.
2. Take off from pot and cool for a while. Then skewer with fork as long as you can and scrub with rock salt.
3. 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.
4. Reduce the remaining stock, strain. Add bread crumbs, liver spread, vinegar and sugar until thickened.
5. Serve together with crispy Pritchon de Leche.
Tip:
Mirepoix is a mixture of chopped 50% white onions, 25% celery (stalk), and 25% carrots.
e.g. 50gm onion, 25gm celery, 25gm carrots.
2. Take off from pot and cool for a while. Then skewer with fork as long as you can and scrub with rock salt.
3. 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.
4. Reduce the remaining stock, strain. Add bread crumbs, liver spread, vinegar and sugar until thickened.
5. Serve together with crispy Pritchon de Leche.
Tip:
Mirepoix is a mixture of chopped 50% white onions, 25% celery (stalk), and 25% carrots.
e.g. 50gm onion, 25gm celery, 25gm carrots.
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