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Old 05-25-2008, 12:20   #1
chowchow
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What are the basics in Lechon cooking?

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


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Old 05-25-2008, 21:08   #2
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I prefer sibuyas bombay (spring onion) cooked inside the lechon instead of tanlad (lemon grass). A bit salty, but delicious.
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Old 05-25-2008, 21:18   #3
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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.
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Old 05-25-2008, 22:22   #4
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Quote:
Originally Posted by CatsMeow View Post
I prefer sibuyas bombay (spring onion) cooked inside the lechon instead of tanlad (lemon grass). A bit salty, but delicious.
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.
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Old 05-26-2008, 02:55   #5
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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.
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Old 05-26-2008, 05:39   #6
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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
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Old 05-26-2008, 19:53   #7
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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
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.
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Old 05-26-2008, 20:06   #8
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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
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Old 05-27-2008, 03:48   #9
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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
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!
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Old 05-27-2008, 07:47   #10
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tsk tsk tsk .....



this thread makes me so hungry..





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Old 05-30-2008, 22:59   #11
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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.
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Old 05-30-2008, 23:20   #12
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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
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Old 05-31-2008, 20:18   #13
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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.
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Old 05-31-2008, 22:56   #14
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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.
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Old 06-01-2008, 04:36   #15
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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.
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Old 06-01-2008, 18:45   #16
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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.

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.
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Old 06-01-2008, 20:07   #17
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God, I love this country!

So many regions, so many recipes! I'll defintely try that pinakurat sometime.
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Old 06-02-2008, 02:39   #18
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Quote:
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.
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Old 06-02-2008, 10:44   #19
chowchow
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Part, okey kaayo ning imong recipe.



Quote:
Originally Posted by cebuboy View Post
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.
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Old 06-02-2008, 16:40   #20
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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?




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