How To Cook Lechon Sinigang Recipe
Lechon Sinigang Recipe - Lechon is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term lechón, referring to a suckling pig that is roasted. Lechon is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Additionally, it is a national dish of the Philippines with Cebu being acknowledged by American chef Anthony Bourdain as having the best pig, and also being the national dish of Puerto Rico.Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig.
In most regions, lechon is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.
Lechon Sinigang Recipe Ingredients:
- 1/2 kilo roasted suckling pig, cut into cubes
- 1 liter water
- 1/2 cup sliced gabi
- 1 pack 20 grams AJINOMOTO SINIGANG SA SAMPALOK
- 1/4 cup quartered onions
- 1/2 cup sliced tomatoes
- 1 piece siling-haba
- 1/2 cup sliced labanos
- 1/2 cup sitaw, cut in 1-inch length
- 2 cups kangkong leves, separated
Procedure:
- Boil lechon in water. Add gabi and cook until tender.
- Simmer. Add AJINOMOTO SINIGANG SA SAMPALOK and mix. Add vegetables, cover and simmer until cooked.
- SERVE HOT.Makes 4 servings
Recipe Source Lechon Sinigang
Image Source: Lechon Sinigang
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