1 kilo cooked lechon
1 cup ready-mixed sauce
or 1 can liver spread 1 cup vinegar
1/2 cup brown sugar (pack) 1 tbsp. salt
1 tbsp. peppercorn (whole) 4 cloves garlic, crushed 1 teaspoon vetsin 1/2 cup dried oregano 1 cup water
Chop lechon into small serving pieces. Put in pan and add all ingredients. Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens.
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