What are the basics in Lechon cooking?

[chowchow]

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


http://my_sarisari_store.typepad.com/photos/uncategorized/dsc_0271ccc.jpg

[CatsMeow]

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

[Clusterbomb]

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.

[isuzu]

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

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.

[snipy_fox]

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. :)

[jawel]

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

[isuzu]

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

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.

[s0nny_g17]

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

[Clusterbomb]

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

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!

[jojo_G19]

tsk tsk tsk .....



this thread makes me so hungry..





jojo

[atmarcella]

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

[9MX]

moderator,

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

[cebuboy]

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. :)

[horge]

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.

[gen1]

^^ 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.

[isuzu]

^^ 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.


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.

[Clusterbomb]

God, I love this country!

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

[atmarcella]

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


true. ang sarap kainin. ang hirap gawin.

[chowchow]

Part, okey kaayo ning imong recipe.



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. :)

[horge]

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.

[Allegra]

Anybody else here love Sr Pedro Lechong manok?
I could the whole chicken by myself

[horge]

Never tried it. Baliwag Lechon Manok lang kami.
Sa'an ba merong San Pedro?

[Allegra]

ay ganun?
It's all over here in Laguna , I thought it's everywhere
Couldnt find one sa visayas , monopolized ng andoks

[Clusterbomb]

@horge

The closest thing to that maybe is the fiesta in Balayan, Batangas- lechon galore! But yeah, a National Lechon Day would be fun! Itapat na natin sa "local" Oktoberfest para may beer! ("Local" kasi we hold them dead-on sa October- literal.)

Imagine one time each year, sales of Pritor, Calcibloc, Dalat, etc. would always skyrocket, ha-ha.

@allegra

Same here! In fact, I just brought home one last nite for the kids to massacre. One thing I can suggest to the master franchise owner, sana mag-impose naman nila ng minimum standards sa presentation, cleanliness & decor ng premises ng mga franchises nila. They have a good, delicious product whose sales can be greatly enhanced by proper presentation.

[glock26ph]

This thread just made me very hungry

[Allegra]

@horge

The closest thing to that maybe is the fiesta in Balayan, Batangas- lechon galore! But yeah, a National Lechon Day would be fun! Itapat na natin sa "local" Oktoberfest para may beer! ("Local" kasi we hold them dead-on sa October- literal.)

Imagine one time each year, sales of Pritor, Calcibloc, Dalat, etc. would always skyrocket, ha-ha.

@allegra

Same here! In fact, I just brought home one last nite for the kids to massacre. One thing I can suggest to the master franchise owner, sana mag-impose naman nila ng minimum standards sa presentation, cleanliness & decor ng premises ng mga franchises nila. They have a good, delicious product whose sales can be greatly enhanced by proper presentation.


Di kaya magbago yug lasa if malinis sila haha
The guy inside the booth was a little sweaty, baka kasama sa ingredients un

[atmarcella]

Anybody else here love Sr Pedro Lechong manok?


we have one here in san pablo also. the whole family prefers it over andoks!

[chowchow]

We got this love for lechon from the Spaniards. Fiestas , siestas, good food, love of pork etc. Yum yum.

Spaniards also love ham. Here are some photos.

http://www.tienda.com/food/jamon.html


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.

[New_comer]

Meron kayang lechon na good cholesterol ang taglay?

Ang sarap papakin, especially those meats at the ribs and cheeks

Beri teysti!

[s0nny_g17]

^^ 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.

but the owners are from quezon
they also own a prawn hatchery here in quezon

try to order some batok ng baboy (pigs neck) at milas lechon. masarap adobohin

[Clusterbomb]

Di kaya magbago yug lasa if malinis sila haha
The guy inside the booth was a little sweaty, baka kasama sa ingredients un

They are always sweaty, naka tsinelas, sleeveless, etc.. So you notice it too, eh? My wife always makes a big deal out of it because she's maselan but sa akin pinalalampas ko na lang kasi nga masarap eh, ha-ha.

[Allegra]

They are always sweaty, naka tsinelas, sleeveless, etc.. So you notice it too, eh? My wife always makes a big deal out of it because she's maselan but sa akin pinalalampas ko na lang kasi nga masarap eh, ha-ha.


that's the secret ingredient , sweat mixed w/ alikabok :)
anyway , extreme heat kills all the typhus and hepa bacteria :)

[dbiggershot]

good thread ito ahh..hehe! nakaka gutom, but knowledge input ito sa cooking.. what about lechon manok mga bro, do you have any input what's the best preparation to make the recipe chickenlicious?hehe!

[Allegra]

good thread ito ahh..hehe! nakaka gutom, but knowledge input ito sa cooking.. what about lechon manok mga bro, do you have any input what's the best preparation to make the recipe chickenlicious?hehe!


2 of my faves stuff the other w/ lemongrass ( Sr. Pedro) , the other w/ sampaloc

[stglock]

Brads,

I am coming home for a visit next month, saan ba makabili ng masarap na lechon sa bandang GMA, Cavite! Nagutom tuloy ako. Thank you! Tagal na akong hindi nakakain ng masarap na lechon..

[batangueno]

Try mo sa elars lechon. :drool: Kaya lang sa QC yun.

[stglock]

Brad,

Thank you sa response mo, d ka pa natutulog ah? Saan ba sa QC yun Elars..

Salamat!!

[batangueno]

Nandito pa ako sa CA. :)


I got this from clickthecity:

Elar's Lechon

151 Quezon Ave. cor. Speaker Perez St,
Quezon City

Phone Number: 732-4116

[stglock]

Kaya pala...Thanks brod! Asan ka sa CA?

[batangueno]

Kaya pala...Thanks brod! Asan ka sa CA?

Dito sa may concord. :)