07 Dec2009

A Lechon Wrap…

by Marketman


I’m not sure if it was “jetlag hunger” or not, but these impromptu lechon wraps were wickedly good. While at the BTC Sunday market in Cebu, and famished at 10 am, I headed over to Artisan’s table and bought some white tortillas, then over to the Mandaue delicacies table and got some papaya acharra and a small package of chicharon. Then back at the Zubuchon stall where I had several lechon cheeks chopped up and added some chopped lechon meat as well. Meanwhile, I ran down to the grocery and bought some bottled lechon sauce (would have been better if home made) and bottled chili sauce…


Onto the center of a tortilla (nothing to toast or heat it up with around), I added roughly 60-70 grams of chopped lechon meat, fat and skin. Then a bit of papaya pickles or acharra, some lechon and hot sauce, and finally, a sprinkling of smashed chicharon. Roll this all up and enjoy. OMG, it was surprisingly good. The substantial tortilla held in an explosive mix of salty crunchy skin and chicharon, the rich fatty meat, hints of sourness from the pickles, and spice as well. Yum. I ended up making 15 wraps for the crew and all the neighboring vendors and stalls!




  1. emsy says:

    looks good!

    Dec 7, 2009 | 3:31 pm


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  3. Betchay says:

    I guess everything will be good when it’s done with Zubuchon!kailan ko kaya matitikman ang Zubuchon?Ang layo kasi ng Cebu! :(

    Dec 7, 2009 | 4:18 pm

  4. Joyce says:

    the tortilla wraps look particularly good. havent been able to try your pan de sisig yet, will add this to growing list of lechon permutations. mm, you could write a definitive guide on lechon ;P that would be a great idea for a foodie book yes? kinda like what they did for the adobo book but probably more varied.

    Dec 7, 2009 | 5:01 pm

  5. peachkins says:

    I think this is perfect for the holiday season…

    Dec 7, 2009 | 5:42 pm

  6. joan says:

    Darn MM, Jojo and I missed this! :( we were selling at the Sacred Heart Jesuit Christmas fair and skipped this Sunday’s BTC market. Have the crew sell this please??

    Dec 7, 2009 | 5:58 pm

  7. shasha says:


    Dec 7, 2009 | 6:06 pm

  8. evel says:

    will definitely try this! thanks for sharing, MM.

    Dec 7, 2009 | 9:49 pm

  9. junb says:

    Hahaha must be a foodlag from your travel !!! Just came back also from a 3 weeks US trip and my first breakfast pagbalik ko ng Singapore is a bottled tinapa from Blue Kitchen with matching tomato and a garlic fried rice. Yummy !!!!

    Dec 7, 2009 | 10:03 pm

  10. leigh says:

    oooohhhh – I love the thought of this wrap though am thinking that I would just put a smidgeon of lechon sauce or none at all … but I am sure that if I were to do this wrap, it will overflow with filling, like bursting at the sides and all … we tend to overdo these kinds of things like large dollops of spreads over small bits of bread or crackers and we even do a homemade temaki that just has a very thin layer of sushi rice but loaded with everything else that it seems to resemble a wrap rather than temaki … i’m sure purists will groan at this, but what can I say – makes us happy to eat them … ;-)

    Dec 8, 2009 | 12:55 am

  11. Connie C says:

    MM, you may have to add another stall or table in your zubochon operation to vend a new addition, your Zubochon wraps, fixins or chicharon on the side to keep the crunch for the takee outees. Ideas, ideas…..

    Dec 8, 2009 | 3:55 am

  12. kurzhaar says:

    Totally curious about the tortillas…I know there was abundant Mexican and Spanish (via Mexico) influence on Filipino food, but I have not seen the use of tortillas outside of Latin America before. Are these common?

    Artisan (is this Artisan Chocolatier?), these are wheat flour tortillas…do you use lard? Are corn tortillas at all common?

    Being from southern CA with many close friends from Mexico and a HUGE love for Mexican food, I am positively mad for freshly made tortillas. Having move to the east coast, really good, freshly hand-made tortillas are something I miss terribly.

    Dec 8, 2009 | 10:06 am

  13. kurzhaar says:

    Marketman, these remind me somewhat of tamales made with chicharrones and a tomatillo/chile sauce. Earthy corn masa paired with the fatty luxury of chicharrones and cut with the heat and tang of a green salsa. Mmm…

    Dec 8, 2009 | 10:11 am

  14. Artisan Chocolatier says:

    Kurzhaar, I make both white and wheat flour tortilla using 4% lard. Have not come across anyone asking for soft corn tortilla yet, so I have not started making them as well.

    Dec 8, 2009 | 10:29 am

  15. Artisan Chocolatier says:

    MM, my kids (after trying your impromptu lechon wrap last Sunday) have been bugging me to make this for them to bring to school for their snacks! Hahahaha

    Dec 8, 2009 | 10:31 am

  16. annb says:

    soft corn tortillas please.. =)

    i have not been able to find them anywhere in the philippines.. i heard they taste waaaaay better than the flour ones.. please make them..=)

    Dec 8, 2009 | 10:53 am

  17. kurzhaar says:

    I have a slight preference for corn tortillas…at least on the right day. Good wheat flour (by that I don’t mean whole wheat, just regular wheat flour) tortillas are absolutely delicious on their own, freshly made (yes with good lard!) and hot off a comal or griddle. On the other hand, corn tortillas are made sans added fat…just the corn masa (corn, lye) and a bit of salt, and they have a different savory quality.

    In Mexico there is nothing like standing in line outside a good tortilleria and picking up a bagful of hot tortillas…like so many simple things, they are SO good!

    Artisan, if you embark on the corn tortillas, you should try other masa-based items like gorditas or sopes. Lovely with simple toppings and a good hoppy beer (one of the few things for which I do prefer beer over wine).

    Dec 8, 2009 | 12:45 pm

  18. Artisan Chocolatier says:

    annb, are you in Cebu? If so, I’ll set aside some corn tortilla this Sunday for you.

    kurzhaar, thanks for the info. Will get some Masa corn for this weekend.

    Dec 8, 2009 | 5:51 pm

  19. kurzhaar says:

    annb, you might try making your own also…corn tortillas are easy if you can buy the ground corn for the masa:


    If you don’t have a tortilla press (prensa para hacer tortillas) you can use your hands or just squash the dough between 2 flat objects like chopping boards. Serve hot off the griddle.

    Small and extra thick “tortillas” are called sopes and are usually cooked on a greased griddle or very lightly fried. Delicious with toppings like cotijo or goat’s milk cheese, or picadillo, or fried beans and such.

    And if you have never tried chilaquiles for breakfast, try this–cut up leftover corn tortillas into sixths or eights, fry them up until crisp, then mix them into heated salsa, leftover meats (chorizo is especially nice), cheese, avocado, chiles, etc…You can scramble in a few eggs as well. Don’t forget a good helping of fresh cilantro leaves. Total comfort food!

    Artisan, man…you have got me seriously craving good Mexican food! Guess I will just have to make some this week! :)

    Dec 9, 2009 | 2:46 am

  20. Alicia says:

    Oh yum! Looks like you’ve got a new product there for Zubuchon!

    Dec 9, 2009 | 7:18 am

  21. diday says:

    kuzharr, i was also thinking of fresh coriander on top.

    Dec 9, 2009 | 1:06 pm

  22. kurzhaar says:

    Marketman, Artisan and all, I ended up making chilaquiles for dinner. Many thanks for the inspiration! :)

    And then realized especially after reading diday’s comment that it totally escaped me at first that Marketman’s original creation reminds me (should’ve immediately reminded me!) of carnitas tacos. Duh…had to go on a tangent about sopes and chilaquiles before thinking of carnitas, which is something I can cook on short notice (unlike, say, roasting a suckling pig!).

    Dec 9, 2009 | 2:46 pm

  23. betty q. says:

    Artisan…get out your panini press or a single heating element and a frying pan…make ZUBUQUITOS…(taquitos with zubuchon) …MM’s filling and roll up like lumpia but only fingersize …then pan fry to crisp up the wrapper….yummy appy! But you have to make a loooooot of these…eating just one wouldn’t be enough!

    Dec 10, 2009 | 12:24 am

  24. kurzhaar says:

    betty q, you’re on to something! crunchy zubuquitos with fresh chile or tomatillo sauce and cilantro…that sounds deadly addictive! :)

    Dec 10, 2009 | 12:45 am

  25. Raneli says:

    Yummy MM..am craving for a bite right this minute. What a novel snack,indeed!

    Dec 10, 2009 | 1:14 am

  26. xkwzt says:

    OMG, someone should seriously start delivering Zubuchon to Manila!

    Dec 10, 2009 | 2:20 pm

  27. Cecilia says:

    Oh, MM, I have to stop reading your blog in the middle of the night … Now where the hell to find lechon or chicharon in the middle of the night?! I guess I’ll wake-up tomorrow, again, with a mission. :D

    Dec 10, 2009 | 4:35 pm

  28. Artisan Chocolatier says:

    BettyQ….OH WOW, ZUBUQUITOS!!!!!

    I’m glad my kids don’t read this blog or they would be pestering me to make one….hehehehe.

    Seriously, I’ll try this out for their school snack.

    Dec 10, 2009 | 6:36 pm

  29. Rona Y says:

    Next time, just for fun, try making paoping for your wraps instead. I bet it would taste soooo much better!

    Dec 10, 2009 | 7:12 pm

  30. betty q. says:

    Artisan…are you sure they don’t read MM’s blog? My boys and hubby do read MM’s blog!

    Dec 10, 2009 | 11:27 pm

  31. Beng says:

    MM, do you own Zubuchon, just curious?

    Dec 11, 2009 | 5:26 am

  32. Marketman says:

    Beng, yes, I have shares, but staff are the majority of the board and all share in profits, if any, next year. For this year, staff split 100% of profits among themselves.

    Dec 12, 2009 | 5:53 am

  33. ponchit says:

    perfecto….I’m hungry na!!!!!!!!!!!!!!!! got to go to the lechon store

    Dec 19, 2009 | 3:04 pm


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