This recipe is my version of the Andoks Lechon..hhhmmm..really brings back memories. I will try the lechon manok sometime soon.
Bring this slab of meat to a boil with lots of onions and garlic. About a 1/2 tablespoon of salt and peppercorns. Boil until meat turns white or about 30 minutes.
Preheat oven at 375 degrees F. Arrange the boiled meat on a rack on top of a tray for the oil drippings. Put the meat into the oven and at this point i check the meat from time to time. Probably check every 15 minutes until the skin turns golden brown and crispy.
Chop meat to chunks or bite size pieces. There are two different dipping sauce for this lechon liempo. If you come from the Northern part of the Philippines (Luzon) you'll be dipping this w/ "Mang Tomas" lechon sauce w/c is a liver sauce. If you are from the Visayas like me, we prefer dipping this w/ vinegar and soy sauce with minced onions and garlic.
So, are you ready to dig in? HHmmm i love to hear the crunch of the skin on the first bite. Yum!!
NOTE: YOU MUST CLEAN YOUR OVEN ASAP BELIEVE ME, IT'S NOT EASY TO CLEAN IT AFTER A COUPLE OF DAYS=:)
ENJOY!! LAMI KAAYO NI!!!