Roasted Lechon with Buttered Saffron Rice with Asparagus

Nothing says party like lechon!


December 2007 | By Gino Gonzalez of CACS
Roasted Lechon with Buttered Saffron Rice with Asparagus
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at a glance

Main Ingredient

Pork

Type

Main Dishes

Preparation Time

00:00:00


Date Published

December 2007

Knowing how to prepare this party staple will be useful for any special celebration. During the holiday season, order lechon de leche early from your suki in the wet market.

Serves 8 to 10 
Prep Time 12 minutes  
Roasting Time 60 to 75 minutes

8 kilos whole lechon de leche

For the rub
2 teaspoons sage
1 tablespoon oregano
cracked black pepper
1 1/4 cups olive oil
onions, leeks, and lemongrass for stuffing

For the Buttered Saffron Rice with Asparagus
3 cups uncooked rice
1/2 cup butter
1/4 teaspoon saffron,
      grind in salt and sugar
6 cups chicken stock
salt and pepper
buttered asparagus

(See demonstration of these procedures in the gallery below)

1  Sauté rice in butter. Add saffron.

Pour in chicken stock, and season with salt and pepper.

3  Cook rice. Serve hot with buttered asparagus.

Bend both legs of the piglet and secure with a kitchen twine to keep both legs up.

5  In a bowl, mix sage, oregano and black pepper. Rub mixture all over the meat.

6  Pour olive oil on the piglet and massage all over.

Stuff the cavity with onions, leeks, and lemongrass.8  Brush a large piece of foil with olive oil then use this to cover the lechon. Roast in the oven until done, about 1 hour or so.




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