Crispy Ulo and Lechon Sauce
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Crispy Ulo and Lechon Sauce
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Broiled crispy pig head with pebre sauce.
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Ingredients
- 1/2 piece Pig head
- 2 bunches lemongrass
- 5 pieces laurel leaves
- 1 piece medium onion
- 3 quarts water
- 2 teaspoons salt
- 2 tablespoons cooking oil
Lechon sauce:
- 7 ounces pork liver
- 5 tablespoons white vinegar
- 7 tablespoons dark brown sugar
- 1 teaspoon whole peppercorn
- 1 piece laurel leaves
- 1 piece large onion
- ¼ cup minced garlic
- 1 ¾ cups water
- 1 tablespoon soy sauce
- ¼ cup bread crumbs
- 3 tablespoons cooking oil
- salt to taste
Instructions
- Pour 3 to 5 cups of water in a large cooking pot and add the pig head. Let the liquid boil. Cook covered for 10 minutes. Discard the water afterwards.
- Pour around the same amount of water in the pot and add lemongrass, onion, and laurel leaves. Cover and boil the pig head with all the newly added ingredients for 60 to 90 minutes. You can turn the head over in the middle of the cooking process.
- Discard everything except the pig head. Let it cool down. Create cross-hatch incisions on the face of the pig using a sharp knife. Rub salt all over the head and let it air dry for at least 3 hours (the longer the air drying process, the better the result).
- Rub oil all over the pig head and arrange it inside a turbo broiler. Broil for 1 hour at 400F.
- Meanwhile, make the lechon sauce by heating 3 tablespoons of oil in a cooking pot. Add the sliced liver and saute for 3 minutes.
- Remove the liver from the pot and place inside the blender. Add water and then puree. Set aside.
- Heat the remaining oil (add more if needed). Saute garlic and onion until the onion softens. Add laurel leaves and whole peppercorn. Continue sauteeing for 1 minute.
- Pour the liver puree into the pot. Stir and let boil.
- Pour vinegar and soy sauce. Allow the liquid to reboil before stirring.
- Add brown sugar and stir. Turn the heat off and pour the entire mixture back into the blender. Puree for 1 minute.
- Pour the puree back into the cooking pot. Let it boil.
- Season with salt and add breadcrumbs to thicken the sauce.
- Arrange the crispy pig head on a serving plate and serve with lechon sauce on the side. Share and enjoy!
Nutrition Information
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Calories
450kcal
(23%)
Carbohydrates
37g
(12%)
Protein
24g
(48%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
183mg
(61%)
Sodium
1594mg
(66%)
Potassium
517mg
(15%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
10828IU
(217%)
Vitamin C
20mg
(22%)
Calcium
113mg
(11%)
Iron
14mg
(78%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 24g | 48% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 1594mg | 66% |
| Potassium | 517mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 10828IU | 217% |
| Vitamin C | 20mg | 22% |
| Calcium | 113mg | 11% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
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