Pritchon de Leche Recipe
by Chef Boy Logro
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:
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.
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