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What are the basics in Lechon cooking?

Discussion in 'Band of Glockers' started by chowchow, May 25, 2008.

  1. chowchow

    chowchow

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    Anyone knows? All i heard was wiping the outside and inside of the dressed pig cooking oil flavored with lemon grass (like in this video), and what else? anyone care to share?

    http://youtube.com/watch?v=8x62239Wdx8


    [​IMG]
     
  2. CatsMeow

    CatsMeow

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    I prefer sibuyas bombay (spring onion) cooked inside the lechon instead of tanlad (lemon grass). A bit salty, but delicious.:supergrin:
     

  3. Clusterbomb

    Clusterbomb

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    The one thing I've always heard from the old folks is that it is a very slow process. Hindi daw pwede madaliin kasi maluluto yung labas pero hilaw yung loob. And since they serve it at lunch time, the roasting starts very early in the morning (madaling araw).

    In the many fiestas I've been to, the coals are not as abundant as in the picture above. But I guess the picture shows one of the those commercial lechon establishments kaya dapat mass production. They must have somehow figured the right cooking time & volume specs.
     
  4. isuzu

    isuzu

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    Catsmeow,

    I tried that type of lechon in Dumaguete. It tastes different from the lechon with tanglad, but it's good to have variety.

    South of Bacolod until the Manapla - Caduha-an area, people use liver sauce. When you reach Cadiz and go farther north, ketchup is used as lechon sauce.
     
  5. snipy_fox

    snipy_fox

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    different places prefer different techniques. in my place we just wipe the clean pig carcass with a mixture of salt and msg no grass or whatever, then it will be roasted over a charcoal fire for around 4 hours or more. and we only use the tamarind coal for this purpose, cos it emits a higher degree of heat for longer period of time. taste great and sells well too. :)
     
  6. jawel

    jawel

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    in cagayan de oro they use native pigs. less fat. also make sure that the pigs are not fed with coconuts which they say makes the meat tougher
     
  7. isuzu

    isuzu

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    Pigs fed with coconut also have a thicker fat under the skin. The best pigs for lechon are the native ones that are still available in the mountain villages. I hope the people who still own these breeds won't breed them with commercially-produced pigs. Sayang.
     
  8. s0nny_g17

    s0nny_g17

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    medyo OT pero mas masarap lechon de leche (baby lechon)
    malambot ang laman
    halos walang taba
    manipis ang balat
    yum yum yum
     
  9. Clusterbomb

    Clusterbomb

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    Oooh yeah! And lechon de leches command a heftier price for all that. Yum yum! Is it true that the RUNT ("bansot") among the piglets that's automatically doomed to be the lechon de leche? Poor critter!
     
  10. jojo_G19

    jojo_G19

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    tsk tsk tsk .....



    this thread makes me so hungry..





    jojo
     
  11. atmarcella

    atmarcella

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    its a slow process. you start high at the start cos the coals are hotter then you go lower when the coals are cooler.
     
  12. 9MX

    9MX Rei!

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    moderator,

    please lock this thread, very unhealthy because it makes me hungry. and that would lead to an increase in bad cholesterol:supergrin:
     
  13. cebuboy

    cebuboy toy soldier

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    Try lechon Cebu (the homemade ones), no need for sauces.

    The secret to good lechon is using just the right amount of heat, not too high as it will burn the skin and not too low. The age and size of the pig also matters, native pigs are best. Roasting time is around 5-6 hours average. The preparation of the pig before slaughter is also important, some feed them pinapple a week before. Most common stuffing used here is garlic, leeks, spring onions, and some salt and pepper. Some like tanglad, others stuff native chickens in the pigs belly. To make the skin crisp, you rub salt on the skin, the roasting process makes the fat drip from the lechon so no need to apply oils. When done properly the lechon will have a tender and flavorful meat and a crisp golden skin with almost no more fat. :)
     
  14. horge

    horge -=-=-=-=- Lifetime Member

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    Lechon, cooked Cebuano style, is probably the best out there,
    but not having sauce to go with it drives me insane.

    Regarding the thread topic:

    Q. What are the basics in Lechon cooking?
    A. Show up only after some other poor slob has done it.
     
  15. gen1

    gen1

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    ^^ suka is what the bisaya use. though I think pinakurat is the best lechon sauce

    BTW the lechon mongers at mila's lechon at la loma are bisaya. bisaya-in mo para bigyan ka ng discount, bukod pa sa dinuguan.
     
  16. isuzu

    isuzu

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    My brother-in-law introduced me to Pinakurat when we went home last year. It has a very unique taste. True, it perks up the taste of lechon.

    Others baste lechon with evaporated milk. The lechon makers say that it makes the skin crispy and prevents it from being burned.

    The six-hour roasting that Cebuboy mentioned makes the meat very tender.

    A former co-worker who owns a bakery cooked lechon in their huge brick oven. Although the lechon was crispy and tender, it tasted different from the coal-roasted lechon.
     
  17. Clusterbomb

    Clusterbomb

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    God, I love this country!

    So many regions, so many recipes! I'll defintely try that pinakurat sometime.
     
  18. atmarcella

    atmarcella

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    true. ang sarap kainin. ang hirap gawin.
     
  19. chowchow

    chowchow

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    Part, okey kaayo ning imong recipe.



     
  20. horge

    horge -=-=-=-=- Lifetime Member

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    If it was up to me, there would be a National Lechon Day
    with major, major prizes in pig-roasting competitions nationwide,
    Can you imagine a competition for biggest yet tenderest, most perfectly roasted pig?
    (Dapat nga lang, merong handicap ang mga Cebuano. Sobrang dejado naman kaming mga iba, heheh).

    The technical challenge in breeding a 1,200 lb hog, AND roasting it whole....
    Lechonzilla, baby!


    Sorry na lang sa mga ayaw kumain ng baboy, e Pilipinas naman 'to, 'no?
    :)



    h.