Mama’s roast rolled pork lechon before being sliced
Holy Week’s supposed to be a time of self-denial and intensive spiritual exercises and prayer. To begin Holy Week, we had a sumptuous but actually simple lunch after Palm Sunday Mass.
Mama tried to make lechon roll by rolling a rack of pork liempo with aromatics stuffed in the cavity in the middle. She’s new to tying up meats so it wasn’t perfectly rolled. It was, however, perfect! It had very very crispy skin, tender, milky milk and a very savory taste. The stuffing was also very simple: salt, pepper, lots of garlic and onions, a hefty amount of tanglad (lemongrass), some sili (red chili) and three calamansis (native lime).
Another view of the rolled roast pork lechon: crispy, tender, milky
The other dishes were tahong with sili leaves, onions and ginger, camote tops with shrimps and tomatoes and lato seaweed salad.
Accompanying the lechon were tahong in ginger with sili leaves, chayote tops with shrimps and tomatoes and lato seaweed salad in vinegar
Simple but really filling. No use for cuchara tenedor here ’cause we used our hands. hehe =)
Cuchara Tenedor 