Ingredients
- 1.8 kg Boneless Pork Lechon
- 1 cup Lechon sauce
- 2 tbsp White Vinegar
- 2 tbsp Salt
- Caramba Habanero
- 1/2 cup Filtered Water
- 1 Red Onion, sliced
- 6 Garlic cloves, sliced
- 2 pcs Laurel Leaves
- Pepper
Directions
- Separate the skin from the meat and fry in cooking oil until crispy.
- In another saucepan, mix the lechon sauce, vinegar, salt, Caramba Habanero (add enough to your liking,) and water.
- Add the meat, onion, garlic, laurel leaves and some pepper to the sauce mixture.
- Cover and let it cook for 20-30 minutes.
- Serve with the fried pork skin.
