It bleeds by killing him and blood is saved for black pudding.
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| Ingredients to make Tolimas milky: |
| For 50 people :: una Virgin or millet lethath that does not pass from one year of age and that weighs two living arrobas. | Stew :: 4 cups of lard 1 tied (more or less pound and a half) of long onion without the very fine chopped green part 3 pounds and a half of dried armor soaked and cooked that is soft 2 pounds of rice Cooked white (the use of more or less rice is personal taste if you want not to put it is replaced by peas.) |
Ingredients to make Tolimas milky:
2. After removed the viscera are very careful to the leather leaving a layer of a centimeter stuck to the leather.
3. It is generously outward inside (this is important to have the leather and gold color.
4. Fill: All meat and bones are chopped together in small pieces with an ax, making sure not to separate the meat from the bones or ribs.
5. 1/2 pound of garlic, 2 tied of long onion, 1 cup of water are ground.
6. These ingredients are stirred and mixed with the meat.
7. 10 pounds of additional pork pulp are bought is thinned and seasoned with the same marinade.
8. The meat is allowed to rest so that they absorb the flavor of the marinade.
9. Fry the onion in the butter and stir with rice and peas.
10. The leather is on the back and begins to be filled with a thick layer of the flesh and the bone of the Lechon itself, another layer of stew, another of the additional meat and finally another of stew.
11. It sews with a thick thread in cross stitch, making sure that some stew is near the seam.
12. It turns and puts in a sufficiently large vessel or can with holes to facilitate the fat escape that falls into another container located below that receives it.
13. It is advisable to wear a mud and brick oven and keep it 8 hours in the maximum heat and then 2 hours in the medium heat.
14. If electric or gas oven is used, 400 ° C must be put for 3 hours and 200 ° C for 2 hours.
15. The leather is bathed with sour orange before putting it in the oven and repeats during cooking, or can be sprayed with cold water (bloom) to have better.
