These oven-roasted pork knuckles are one of my main dishes during my recent birthday celebration. Since the traditional Filipino lechon isn't available my husband still insisted to have at least a portion of pork to be roasted.
It is funny how my cousin came-up with the name "Pritchon" to this recipe. He said, since it was not cooked the same way as in the Philippines and because the taste and texture was like a blend of Fried (prito) and lechon, "Pritchon" would be appropriate. Well, I guess he really made his point obvious. Indeed it was a hit from that night's main dish and as the pulutan for beer drinking segment.
Ingredients:
Procedure:
It is funny how my cousin came-up with the name "Pritchon" to this recipe. He said, since it was not cooked the same way as in the Philippines and because the taste and texture was like a blend of Fried (prito) and lechon, "Pritchon" would be appropriate. Well, I guess he really made his point obvious. Indeed it was a hit from that night's main dish and as the pulutan for beer drinking segment.
Ingredients:
- 2 Clean Pork Knuckles
- salt
- pepper
- soy sauce
- water
Procedure:
- Let the knuckles boil in water with salt and pepper for about 40 minutes or 'til tender.
- Once cooked rub it with soy sauce and salt. Let it marinade for at least 30 minutes.
- Preheat the oven.
- Place the pork knuckles to the oven and set it in 200 deg. cel. for 40 minutes or until it is golden brown.
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