MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Litson Keng Pugun
 Categories: Filipino, Pork, Sausage, Offal, Sauces
      Yield: 10 Servings
 
      5 lb Fresh pork shoulder or butt
           -toast
      1 tb Salt
           Sarsa recipe:
           (LITSON LIVER SAUCE)
      2 tb Cooking oil
      8 cl Garlic; crushed
      2 tb Onions; finely chopped
      1 cn Liver paste or sausage
  1 1/2 c  Water
    1/4 c  Vinegar
      1 ts Salt
      1 ts Black pepper
    1/4 c  Sugar
    1/4 c  Fine bread crumbs
 
  Preheat oven to 350 F. Rub roast with salt and roast in oven or
  turbo (convection oven) for about 3 hours. Brush skin with fat
  drippings every 10 minutes during the last hour to make skin crisp.
  Increase heat to 450 F and roast 30 minutes. Skin should be crispy
  and golden brown. Cut into serving pieces. Serve with sarsa (liver
  sauce).
  
  SARSA RECIPE (LITSON LIVER SAUCE)
  
  Heat oil in saucepan, brown garlic. Add onions and cook 1 minute.
  Add liver paste to garlic and onions and combine well. Season with
  salt and pepper, gradually add water and stir well. Add vinegar
  and sugar and let come to a boil without stirring. Add fine bread
  crumbs and cook stirring until thick.

  Recipe by Armando at the Technical University of Nova Scotia

  Source: www.tuns.ca/armando

  From: Michael Loo
  Date: 04 Aug 98
 
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