Monday, June 22, 2009


Normally Lechon is a whole roast pig, which D recently sampled on a trip to the Phillipies for work. He was so impressed that he did a version for me.

First he got a (boneless) roast shoulder of pork from Woolies and baked it. Then once it is baked you take off the crackling and roughly chop the pork into large chunks and put it back into the oven at about 180 degrees for 15 minutes. You can snack on the crackling while you wait. Then you take a small bowl and fill it 3/4 full with white vinegar (just plain white vinegar, white wine vinegar isn't as good for this) and a finely julienned clove of garlic. Once the pork has finished its second cooking pile it onto a plate and put it on the table with the bowl of vingear and garlic beside it. Then grab a fork get a bit of pork and dip it in the vinegar. Then eat. D also made garlic rice to have with the pork. Which is cooked rice with garlic flakes mixed through. Really yummy subtle garlic flavour. If you were being good you could even have some steamed asian greens with it. Great way to use up left over roast pork, or a great reason to have a pork roast.

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