HOLIDAY LECHON PAELLA DE LECHE
Are you planning to have a house party? Like wedding, baptismal, fiesta, birthday etc. Don’t forget to prepare Lechon Paella de leche. Your guest will surely be delighted to comeback to your house anytime you have a party. This is one classic menu everyone will absolutely love. Go ahead and plan this menu and save more money than ordering it in stores. And who knows you might become the next entrepreneur for Lechon Paella de leche.
For Lechon Paella Belly Version:
You may also cook this recipe in smaller version using just the pork belly instead of the whole piglet and use kitchen strings or twines to seal the belly. Bake it in the preheated oven at 180°C for 2 hours.
In the Philippines, you can buy the twines at any art & craft, stitches and yarn stores like DMC in Megamall.
LECHON PAELLA DE LECHE RECIPE
1 whole piglet (4 ½ months old)
1 cup milk
½ cup olive oil
2 cups rice
5 cups fish broth
200g taba ng talangka
300g shrimps, peeled and cleaned
300g chorizo, sliced
300g mussels or clams
1 green bell pepper, strips
1 red bell pepper, strips
1 small can of peas
1 red onion, diced
2 tomatoes, diced
2 pinch of Saffron (for yellow color or turmeric powder)
1 clove garlic, minced
1 tsp parsley, minced
Salt and pepper to taste
For the Paella: In large wok, heat oil over medium-low heat. Add and saute onion, garlic and chorizo. Toss in seafood, tomatoes and bell peppers.
Toss in rice and saute for 1-2 minutes. Add stock and saffron and cook until almost done.
Wash the pigs cavity with hot water and pat it dry after. Season the pig’s cavity with salt and pepper, then brush with milk and a little oil.
Then stuff the paella inside the cavity of the pig and seal. Start roasting the pig until it turns golden brown and skin is very crunchy.
Serve and Enjoy Eating!
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