Sunday, March 18, 2012

Pritchon de Leche

  • 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. Take off from pot and cool for a while. Then skewer with fork as long as you can and scrub with rock salt.
  2. 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.
  3. Reduce the remaining stock, strain. Add bread crumbs, liver spread, vinegar and sugar until thickened. Serve together with crispy Pritchon de Leche.

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