Boneless Lechon is one of the urban crowd’s favorite simply because these are made healthier (ows?) and more hip. Below is a wonderful experience I had when it comes to having boneless lechon, cooked with young sampaloc leaves. Who would have thought it is possible.
I tried this recipe at home using pork liempo or country style pork strips. I asked the staff at Monterey Cherry Foodarama to cut the strips thinly for me which he did. It was not the same with the recipe posted below but it was good enough. The slices should have been thinner though.
Boneless Lechon with Grilled Liver and Red Wine Sauce was prepared by Chef Myra Segismundo at The Maya Kitchen Culinary Center last April 2013.
BONELESS LECHON
With Grilled Liver and Red Wine Sauce
Stewed Native Fruits
(Serves 8 – 10 pax)
1 pc. 14-21 days suckling pig, head and legs removed, deboned, trimmed and
halved lengthwise (yield 2 – 3 kls)
½ cup Olive oil
pinch Salt and pepper
Fresh sampalok leaves
2 tbs. Garlic, minced
Butcher’s thread for tying
PROCEDURE:
1. Preheat oven to 300ºF.
2. Brush both sides of the slabs of the deboned suckling pig with olive oil and season with salt and pepper.
3. Lay the half portion of the suckling pig with the flesh side up on a tray and line the center of each slab with sampalok leaves and garlic. Roll each of the pork slabs with both ends of the skin slightly overlapping each other to form a cylinder. Bind with butcher’s thread.
4. Roast the suckling pig in the preheated oven for 1 hour and baste with olive oil. Raise the temperature to 350º F and continue basting occasionally for another hour or until the lechon skin is golden brown. Remove from oven and rest on a tray. As the lechon cools down, it will start to get crisp. Remove the thread binding.
Grilled Liver and Red Wine Sauce
½ kl Pork liver
2 tbs. Unsalted butter
1 tsp Garlic, minced
2 tbs. Onion, minced
1 ½ cups Red wine
½ cup White vinegar
½ cup Water
½ cup White sugar
Salt and pepper, to taste
PROCEDURE:
1. Grill the pork liver until medium doneness. Coarsely chop liver and saute in butter, garlic and onion.
2. Add the red wine and simmer for 3 minutes
3. Add vinegar, water and sugar and continue simmering another minute. Season with salt and pepper.
4. Pour into blender and process until smooth. Strain. Keep warm.
To serve the Lechon
1. Slice the lechon into 1 inch slices with a serrated bread knife and allot about 2 – 3 slices of lechon per person.
2. Place in the center of a plate and drizzle the liver sauce around it.
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STEWED NATIVE FRUITS
¾ cup White sugar
¼ cup Pickled santol, coarsely chopped
¼ cup Dried kamias, coarsely chopped
¼ cup Dried pineapple
¼ cup Dried mango
¼ cup Ripe green mango
Juice of one lime or lemon
2 tbsp Brandy
½ cup Water
1. In a heated sauté pan, add sugar to caramelize. Then add butter.
2. Add fruits, juice and brandy
3. Simmer for 2 minutes.
4. Add water and allow to simmer for another 10 minutes or until fruits are soft and mushy.
