Hola gente, como están? En esta ocasión quería mostrarles un lechón asado que hice para compartir en familia.
En este caso era medio lechón y pesaba aproximadamente 5 kilos. Antes de que vaya al fuego del lado del cuero se le pasa aceite o manteca para que no se queme y lo salamos de los dos lados. También se puede preparar una salmuera en una botella o un bol y con un ramo de hierbas, un pincel o directamente del recipiente se le va echando durante la cocción.
En casa acostumbramos a hacerlo como se ve en la foto, con mucho fuego arriba y poca brasa abajo, se le pone una chapa adelante, entonces se hace un efecto tipo "horno".
Así se va cocinando, bien despacito.
Ya va tomando color el cuero. Fueron más o menos 3 horas y media de cocción pero el resultado vale la pena.
Una vez listo lo acompañamos con un poco de jugo de limón.
Espero que les haya gustado, un abrazo grande y felices fiestas!
English Post
Hey guys, how are you? I hope you are doing great! This time I wanted to show you a roast suckling pig that I made to share with the family.
In this case it was half a piglet and weighed approximately 5 kilos. Before it goes to the fire on the pork rind, oil or butter is added so that it does not burn and we salt it on both sides. You can also prepare a brine in a bottle or a bowl and with a bouquet of herbs, a brush or directly from the container it is added during cooking.
At home we usually do it, as you can see in the photo, with a lot of fire on the top and little embers below, a plate is put in front of it, then an "oven" type effect is made.
So it cooks, very slowly.
The pork rind is already taking color. It was more or less 3 and a half hours of cooking but the result is worth it.
Once ready we accompany it with a little lemon juice.
I hope you liked it, a big hug and happy holidays!
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