Roasting inside a palayok...



This is just a small post to answer Joey regarding my entry on Lasang Pinoy Cooking for Heroes. I basically use a very thick sort of palayok (they call it terrine in France) to roast my chicken, pork or lambs. During the roasting I regularly moisten the meat with my marinade or some wine. thank you for the question.

1 comment:

Anna said...

wow this looks yummy, I love cooking too and I have a blog for it. I love your recipes here, I might try some of them. Thanks for sharing them....