YIELD 6 SERVINGS
1 salt to taste
1 lettuce leave for garnish
1 h lechon sauce
1 can liver pate (4 oz)
1 small onion, finely chopped
1 each tb vegetable oil
1 cup water
3 each tb vinegar
3 each tb sugar
1/2 cup bread crumbs
1 salt and pepper to taste
Directions
Salt pork lightly. Place pork on a rack in a pan. Roast in a
preheated oven at 350~F. Allow 25 to 30 minutes cooking time for
each pound of pork. In the meantime, prepare the lechon sauce. In a
small pan over medium heat, saue onion in oil until cooked. Add
liver pate, water, vinegar, sugar, bread crumbs and salt and pepper
to taste. Stir and let simmer for 8-10 minutes or until sauce has
thickened. Correct seasonings. Set aside. Cut roast pork into small
serving pieces and arrange on a plater with lettuce leaves as
garnish. Sere with the lechon sauce. Yield. 4-6 servings.
Servings: 1 servings
Lechon Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce; Sauce And Dip; Vegetable
The History of Recipes
We can read the history of meal recipes way back into antiquity, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, in the main part, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius compiled a number of documents which described recipes prepared by the Romans. In his publication, he tells us how the meals were divided into appetizers, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the ancient Romans were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. For the next few years, the rich and powerful families of Wesstern Europe tried to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 19th century that cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing popular recipes of the day. The introduction of the TV brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Lechon recipe.
