Crispy Ulo is slow-cooked pig head broiled until crackling, served with thick homemade lechon sauce.
3 hours 15 minutes · Serves 4
Ingredients for Crispy Ulo and Lechon Sauce
1/2 pig head
2 bunches lemongrass
5 bay leaves
1 medium onion
3 quarts water
2 tsp salt
2 tbsp cooking oil
7 oz pork liver
5 tbsp white vinegar
7 tbsp dark brown sugar
1 tsp whole peppercorns
1 bay leaf
1 large onion, chopped
1/4 cup minced garlic
1 3/4 cups water
1 tbsp soy sauce
1/4 cup breadcrumbs
3 tbsp cooking oil
Salt, to taste
How to cook Crispy Ulo and Lechon Sauce
1.Boil pig head in water for 10 minutes, covered; discard the water. Add fresh water, lemongrass, medium onion, and 5 bay leaves.
2.Cover and boil 60 to 90 minutes, turning halfway through, until tender. Cool, score the skin in crosshatches, salt, and air-dry at least 3 hours.
3.Rub with 2 tablespoons oil and broil in a turbo broiler at 400°F for 1 hour, until the skin is crisp.
4.For sauce, sauté liver in 3 tablespoons oil for 3 minutes; blend with 1 3/4 cups water until smooth.
5.Sauté garlic, large onion, remaining bay leaf, and peppercorns for 1 minute. Add liver purée, bring to a boil, then add vinegar and soy sauce.
6.After it reboils, stir in sugar. Blend for 1 minute, return to the pot, boil, season with salt, and thicken with breadcrumbs. Serve alongside the ulo.
