Friday, November 01, 2013

Stewed native fruits

Wow your guests with this perfect accompaniment for lechon. Recipe by Chef Myrna Segismundo of Restaurant 9501 in Quezon City and courtesy of The Maya Kitchen:



¾ cup White sugar
¼ cup Pickled santol, coarsely chopped
¼ cup Dried kamias, coarsely chopped
¼ cup Dried pineapple
¼ cup Dried mango
¼ cup Ripe green mango
Juice of one lime or lemon
2 tbsp Brandy
½ cup Water


In a heated sauté pan, add sugar to caramelize. Then add butter.

Add fruits, juice and brandy

Simmer for 2 minutes.

Add water and allow to simmer for another 10 minutes or until fruits are soft and mushy.

Grilled Liver & Red Wine Sauce for Lechon

½ kl Pork liver
2 tbsp. Unsalted butter
1 tsp Garlic, minced
2 tbsp. Onion, minced
1 ½ c. Red wine
½ cup White vinegar
½ cup      Water
½ cup White sugar
Salt and pepper, to taste


Grill the pork liver until medium doneness.  Coarsely chop liver and saute in butter, garlic and onion.

Add the red wine and simmer for 3 minutes

Add vinegar, water and sugar and continue simmering another minute.  Season with salt and pepper.

Pour into blender and process until smooth.  Strain.  Keep warm.

Serve this sauce with Lechon

To prepare:

Slice the lechon into 1 inch slices with a serrated bread knife and allot about 2 – 3 slices of lechon per person.

Place in the center of a plate and drizzle the liver sauce around it.