07 Aug2008


Care to take a guess what this is, and how it got that way? :) Please formulate your answer before clicking on the jump and reading other comments and guesses…

That’s what is known as a teaser. And I am curious how many of you will figure out the answer. And the details of your answer are important to really nail this on the head. A post on the subject will be up in a few days. I suspect a majority of you will love it.



  1. lyna says:

    Crackling pork skin seasoned with rosemary???

    Aug 7, 2008 | 9:45 am


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  3. Lei says:

    Your nth attempt to perfect the lechon recipe yielded a beautiful brown lechon skin that was very crispy; As to how you came about the perfectly looking crunchy skin, then I really have to wait for that post. =)

    Aug 7, 2008 | 9:56 am

  4. Danny says:

    Lyna is right. Its Lechon skin close up with Rosemary.

    Aug 7, 2008 | 9:57 am

  5. meng says:

    is that letchon kawali or crispy pata

    Aug 7, 2008 | 10:07 am

  6. itsmeb says:

    itlooks like peanut brittle from good shepherd but is it crackling???pork skin sprayed(?) with water as it is frying to get those bubbles on the surface???…juice mio!masarap na naman ito!!!

    Aug 7, 2008 | 10:07 am

  7. yang says:

    Lechon skin. :)

    Aug 7, 2008 | 10:08 am

  8. viva says:

    Ground pili nut with caramelized sugar?

    Aug 7, 2008 | 10:10 am

  9. connie says:

    That is a yummy looking pork skin! However it’s cooked, I’ll have my favorite sawsawan ready. ;)

    Aug 7, 2008 | 10:12 am

  10. joyce says:

    lechon skin!!! no idea on how it got that way, though. :D

    Aug 7, 2008 | 10:16 am

  11. sylvia says:

    lechon skin!

    Aug 7, 2008 | 10:17 am

  12. Jude says:

    Lechon is my first thought, but something tells me it’s sweet or something.

    Aug 7, 2008 | 10:20 am

  13. GayeN says:

    my guess is also lechon skin =D

    Aug 7, 2008 | 10:23 am

  14. Rico says:

    I know! I know! A crispy lechon skin!

    Aug 7, 2008 | 10:24 am

  15. Rico says:

    You perfected the recipe didn’t you!?

    Aug 7, 2008 | 10:24 am

  16. natie says:

    BALAT ng LECHON!!!!!!!!! perfection!!!!!

    Aug 7, 2008 | 10:28 am

  17. Yuan says:

    …ready to fry “chicharon baboy”…yummy!

    Aug 7, 2008 | 10:29 am

  18. Cumin says:

    Undeniably panit sa lechon with bits of rosemary.

    Aug 7, 2008 | 10:38 am

  19. Tessa says:

    pork skin with a result only attained by DEEP FRYING (or a very hot oven), deep frying sounds so much better!

    Aug 7, 2008 | 10:41 am

  20. katring says:

    Lechon Kawali skin!

    Aug 7, 2008 | 10:46 am

  21. AleXena says:

    My wild guess is that it is PRITCHON for the Market Man’s LECHON SERIES!!=D certainly looks like one, especially the charred pig’s hair hehehe!=P

    Hope I got it right!=D

    Aug 7, 2008 | 10:48 am

  22. Apicio says:

    Boiled pork rind, partially dried in an oven and then deep-fried.

    Aug 7, 2008 | 10:49 am

  23. Vance says:

    Indeed, pork skin! :D

    Aug 7, 2008 | 10:52 am

  24. navyGOLF says:

    My guess is Lechon Kawali marinated in herbs…ding ding ding.. MM, do we get a prize?

    Aug 7, 2008 | 10:55 am

  25. NYCMama says:

    pig skin, boiled then dried then fried a la lechon kawali, and that’s the pig hair that did not get shaved.

    Aug 7, 2008 | 10:56 am

  26. Topster says:

    Either Lechon Kawali or MM’s version of hornong/baked liempo! Crispy skin but the inside is soft and still juicy!

    Aug 7, 2008 | 11:00 am

  27. sonny sj says:

    Pig skin (whole lechon or liempo?) pricked with fork and sun/air dried before deep frying. oil bath sprinkled with cold water while pork is being cooked.

    Aug 7, 2008 | 11:06 am

  28. Frau says:

    I am, guesing lechon skin as well, for the same reason as there appears to be hair. And because you have been trying to perfect the perfect lechon recipe. :)

    Aug 7, 2008 | 11:06 am

  29. rocoi says:

    my favorite part of the lechon – crispy lechon skin! :)

    Aug 7, 2008 | 11:18 am

  30. chrisb says:

    You went sunbathing and got sunburn?

    Aug 7, 2008 | 11:20 am

  31. chrisb says:

    Ok, seriously now. You went to Bohol so you must have dropped by your office in Cebu. There, you took another jab at your Lechon experiment. It seems most commenters are guessing lechon skin as well… How it got all the blisters? Hmmm, maybe you used a small suckling pig and blanched the whole carcass in hot water first and air dried it before roasting? And you religiously basted the skin with the drippings while roasting? And the skin must have been salted generously with rock salt? ???

    Aug 7, 2008 | 11:28 am

  32. carina says:

    lechon! lechon! oh crispy, lechon :D

    Aug 7, 2008 | 11:32 am

  33. Paul says:

    bagnet :)

    Aug 7, 2008 | 11:42 am

  34. skyemermaid says:

    cancer on a fruit?

    Aug 7, 2008 | 11:46 am

  35. Beth says:

    At first glance I’d say crackling lechon kawali skin but on the other hand it does resemble some kind of peanut brittle/pilinut brittle or just plain bubbly caramelized sugar!What is it MM?

    Aug 7, 2008 | 11:48 am

  36. RIANNE REFUGIA says:

    lechon skin din…

    Aug 7, 2008 | 11:48 am

  37. Epi says:

    pork crackling the hairs are a dead giveaway….or is it???

    Aug 7, 2008 | 11:50 am

  38. TINA says:

    fried lechon skin?

    Aug 7, 2008 | 11:52 am

  39. wysgal says:

    Peanut brittle with some herbs thrown in?

    Aug 7, 2008 | 11:52 am

  40. Boj says:

    that looks like a piece of bagnet: first boiled down until almost-off-the-bone tender, and with a little less of the fat; then dried under low heat in an oven; then given an initial frying to remove some of the moisture; a second drying in a low heat oven to remove moisture and render more of the fat; then a second frying to attain ultimate crunchiness, and the aesthetics of blistered skin — just like lola used to make. :)

    Aug 7, 2008 | 12:12 pm

  41. MarketFan says:

    lizard eggs (you know, like caviar) in caramel sauce LOL

    Aug 7, 2008 | 12:26 pm

  42. eej says:

    Herb baste with sugar water lathered on lechon skin.

    Aug 7, 2008 | 12:27 pm

  43. mike says:

    parang lechong kawali.

    Aug 7, 2008 | 12:31 pm

  44. lee says:

    i know what it is but i cannot tell.

    Aug 7, 2008 | 12:32 pm

  45. MrsKookie says:

    I feel this is part of your lechon series! Don’t know how this was done but definitely with herbs (rosemary included). In any case, it looks YUMMY. and SINFUL. :)

    Aug 7, 2008 | 12:41 pm

  46. JOY HUGHES says:

    its lechon skin!!!!! I wanna go back there now and munch it!!!! YUM………….

    Aug 7, 2008 | 12:43 pm

  47. bagito says:

    super crispy lechon skin w/ lots of rock salt?!?! yum!

    Aug 7, 2008 | 12:54 pm

  48. Cecile J says:

    Lechon kawali skin! Got that way cos water was sprinkled on it while it was frying in super-hot oil!….or cooked sago that was left out in the sun too long and dried out. nahulugan pa ng seeds ng flowering cosmos plant. Hehe

    Aug 7, 2008 | 12:54 pm

  49. lety says:

    it’s pork skin either lechon (regular) or kawali and are those pig hair jutting out from the skin?

    Aug 7, 2008 | 12:59 pm

  50. Cecile J says:

    Lee, why can’t you tell? Pig got your tongue? ;)

    Aug 7, 2008 | 1:02 pm

  51. fried-neurons says:

    Extreme close-up of lechon kawali skin. Meron pang straggler strands of hair. :)

    Aug 7, 2008 | 1:14 pm

  52. kasseopeia says:

    I think it’s lechon kawali skin… boiled until soft. Spinkled with herbs (rosemary? thyme?) and deep-fried.

    Whatever it is, I’d certainly put THAT in my mouth! =)

    Aug 7, 2008 | 1:19 pm

  53. isagarch says:

    carmelized puffed rice?

    Aug 7, 2008 | 1:26 pm

  54. Lani says:

    lechon kawali

    Aug 7, 2008 | 1:32 pm

  55. Marose says:

    Chicharon or lechon kawali with some kind of sauce poured on it before frying/re-frying?

    Aug 7, 2008 | 1:47 pm

  56. sometime_lurker says:

    Going for fried lechon, too. But ick, someone mentioned hairs? I also thought they were rosemary…. I’m sticking with that to keep my lunch in! :p

    Aug 7, 2008 | 1:59 pm

  57. miles says:

    looks like the skin on lechon kawali…..getting hungry here

    Aug 7, 2008 | 2:00 pm

  58. T19 says:

    Extremely crisp lechon skin.

    Aug 7, 2008 | 2:07 pm

  59. abi says:

    it looks to me it is the skin of a lechon kawali..and yeah, at first look it was pig’s hair.

    Aug 7, 2008 | 2:10 pm

  60. bon igot says:

    lechon skin

    Aug 7, 2008 | 2:15 pm

  61. Beth says:

    Blistered pork skin. I’m sorry but I don’t agree with anyone who would call this “Lechon skin” (but calling it Lechon kawali or al horno skin gets a pass). It’s blistered pork skin. It’s easy to get extremely crispy pork skin while blistering it. You can get those results using an oven. The holy grail has always been a smooth, shiny skin that is caramelized, thin, and crispy. That’s what I consider a true Lechon.

    Aug 7, 2008 | 2:16 pm

  62. Marketman says:

    HI EVERYONE, GEEZ, 59 COMMENTS IN LESS THAN 3 HOURS! :) AND SO FAR, NONE OF YOU HAS NAILED IT ON THE HEAD, SO KEEP AT IT… Remember, you need to say what it is and how it got that way…. heeheehee.

    Aug 7, 2008 | 2:23 pm

  63. Ee Lin says:

    Its not animal. Definitely something sweet, sticky and chewy.COmmon MarketMan, out with the answer!

    Aug 7, 2008 | 2:51 pm

  64. jdawgg says:

    Yey Marketman,

    It’s your next episode of my favorite food. It’s the recipe/episode of the triple by-pass surgery dish. Folks start to take your cholesterol pill and take a dip on the deep in because this is going to be good. Yum, yum w/the liver sauce, ay naku patay.

    Aug 7, 2008 | 2:52 pm

  65. Homebuddy says:

    Looks like lechon skin but I would like to make a wild guess if you say everyone hasn’t nailed it yet. It’s peanut brittle with the sugar just starting to caramelize.

    Aug 7, 2008 | 2:58 pm

  66. jdawgg says:


    know what i take that back, on the second look, seems like the same lechon they have over here in chinatown deli shop in chinatown SF/BAY AREA or it’s just plain lechon kawali from a deep fried side pork. this difinitely not the regular filipino lechon. 1st, the animal where this piece of meat came from an older animal judging from the thickness of the skin. 2nd,if this is from a young animal the skin won’t blister that much. also problem from an older animal is the skin is so thick that you have fried it in high temp. thus making it blister and the fat and the meat on the other side get’s cook medium well.

    Aug 7, 2008 | 3:01 pm

  67. jdawgg says:

    or could it be a giant size chicharon w/meat on the other side?

    Aug 7, 2008 | 3:04 pm

  68. ihid says:

    caramel with rice pinipig ;0)

    Aug 7, 2008 | 3:22 pm

  69. macpower says:

    A bald guy who suffered from (an extremely) hot oil session with an inexperienced barber attendant! Ouch…

    Aug 7, 2008 | 3:22 pm

  70. betty q. says:

    …could it be salted caramel?

    Aug 7, 2008 | 3:24 pm

  71. chad says:

    This is your next Lechon attempt MM, and I wager you kind of used Sprite or cola of some kind hence the bubbles. Hey, do we get a prize for correctly guessing?

    Aug 7, 2008 | 3:35 pm

  72. HD says:

    I know exactly what it is! It is torture! Torture for someone who suffers from high blood pressure hehe.

    Lechon Kawali? Bagnet? Chicharon? With thyme?

    Aug 7, 2008 | 3:42 pm

  73. thelma says:

    peanut brittle? no, it does look like lechon skin to me…

    Aug 7, 2008 | 4:04 pm

  74. Ellen says:

    too easy MM..pork crackling…most likely deep fried…yum!

    Aug 7, 2008 | 4:09 pm

  75. annette says:

    Hi Mr. MM. Halos lahat naman lechon oh… hula ko minatamis ng chicharon! Puede bang dalawa sagot? Caramelized sago.

    Aug 7, 2008 | 4:14 pm

  76. mariel says:

    Raw honey?

    Aug 7, 2008 | 4:20 pm

  77. angela says:

    Pork skin-lechon or deep fried liempo!

    Aug 7, 2008 | 4:23 pm

  78. linda says:

    Is it some kind of caramel with bashed up rice bubbles with thyme? MM,you’re torturing us!

    My dh says it looks like some kind of sauce with skinny tadpoles,hehehe(:

    Aug 7, 2008 | 4:25 pm

  79. Lee says:

    Cecile J: i honestly have no idea what it is… Sinigang??? hehehe

    Aug 7, 2008 | 4:28 pm

  80. Socky says:

    That is deep fried pork rind. The reason it got those wonderful “blisters” was you sprinkled the rind with water as you were deep-frying it. The moment the cool water touches the very hot skin, the skin “cracks” or “blisters”. It’s a trick I learned from my mom.

    Aug 7, 2008 | 4:29 pm

  81. Rowi says:

    It’s freshly fried pork skin, with some short strands of hair sticking out!!! Is this part of a lechon? I would so dearly love to eat one, now after seeing this photo. Cheers!

    Aug 7, 2008 | 4:34 pm

  82. Rowi says:

    Sorry, i forgot to add the alternative to the “hair” could possibly be some herbs like rosemary, but not sure. Do you know that you by adding little bit of rosemary to roast beef, this could taste like it was lamb steak?

    Aug 7, 2008 | 4:37 pm

  83. Socky says:

    You can achieve the same effect with a lechon, btw. As long as the skin is superhot when you pisik-pisik with water :-)

    Aug 7, 2008 | 4:46 pm

  84. Lex says:

    Crispy skin of lechon kawali is my guess. Had to be deep fried for the blisters. it is probably some obscure animal because pork rind might be too obvious, or is ?

    Aug 7, 2008 | 4:48 pm

  85. tulip says:

    lechon smoothered with salt and rosemary then maybe some sparkling water, and oven cooked

    Aug 7, 2008 | 4:50 pm

  86. sonny sj says:

    could it be bibingkang malagkit with caramelized latik topping sprinkled with some anise?

    Aug 7, 2008 | 5:07 pm

  87. Vanessa says:

    Lechon skin! And magic!

    Aug 7, 2008 | 5:09 pm

  88. fely says:

    your perfect lechon

    Aug 7, 2008 | 5:23 pm

  89. Noel says:

    Pork skin from a deep fried liempo

    Aug 7, 2008 | 5:37 pm

  90. Susan says:

    It is the crisped skin part of a lechon kawali. I can see some hairs still attached!

    Aug 7, 2008 | 5:55 pm

  91. Vyan says:

    I think this is either peanut brittle or crispy lechon :)

    Aug 7, 2008 | 6:17 pm

  92. marisa says:

    i think its the skin of pork.. chicharon or your crunchy lechon skin…

    Aug 7, 2008 | 7:31 pm

  93. Apicio says:

    Kutchinta heated under a salamander?

    Aug 7, 2008 | 7:36 pm

  94. charmaine says:

    pork skin – deep fried. yummy!

    Aug 7, 2008 | 7:39 pm

  95. briteline says:

    honey right from the beehive and not yet cleaned?

    Aug 7, 2008 | 7:58 pm

  96. ECC says:

    Oh MM, if you really want to tease us …. why not send more pictures?

    Aug 7, 2008 | 8:32 pm

  97. maria says:


    Aug 7, 2008 | 8:47 pm

  98. Joey says:

    Ay naku- ATIS yan. Oo- atis! :-)

    Aug 7, 2008 | 8:50 pm

  99. Marketman says:

    Come on guys, nearly 100 comments and no one has nailed it on the head yet… :) Some are close, but in a spelling be, you would still get the buzzer. i was actually going to wait several days before doing the post but I think I have to write it soon or I will feel the collective bad vibes from a few thousand readers… :)

    Aug 7, 2008 | 9:02 pm

  100. Nenette says:

    I didn’t peek into other’s comment and just went straight to the comment portion.

    My guess is, pig skin like lechon kawali or pata. And you got it by deep frying.

    Aug 7, 2008 | 9:06 pm

  101. EbbaMyra says:

    As I clicked the site, even without knowing I said, wow, lechon kawali.. and found this is a teaser posting. So I studied it closely and realized its not pig skin but rather a seafood of some sort. Maybe a deef fried shrimp (that is how I cooked mine), or a sea urchin? cooked with some herbs? Walang pagyayabang, I seen it before in Quezon province, but I don’t know the name.

    Aug 7, 2008 | 9:09 pm

  102. kongwi says:

    pritchon with herbs

    Aug 7, 2008 | 9:14 pm

  103. Maria Oras says:

    Is it honey? Pulut Pukyutan?

    Aug 7, 2008 | 9:14 pm

  104. Teresa says:

    It looks like lechon kawali, reminiscent of the the skin of the famous Ilokano chitcharon, commonly known as bagnet.

    Aug 7, 2008 | 9:26 pm

  105. Hazel says:

    Crackling. roasted in the oven 250 deg celsius for about 20 mins then 220 deg towards the last 40 mins…. what got it looking like that is having rubbed the pork skin with olive oil and sprinkled with sea salt before putting in the oven… meat part was marinated in balsamic vinegar, salt and rosemary… i wish the picture was from one of those “scratch and sniff” books : )

    Aug 7, 2008 | 9:27 pm

  106. Avic says:

    Ampao from Bohol . . . puffed with sugar / caramel :)

    Aug 7, 2008 | 9:30 pm

  107. fame says:

    Lechon skin or caramelized sugar (like in peanut brittle)

    Aug 7, 2008 | 9:41 pm

  108. Swimgreen says:

    Pork skin rubbed with salt and herbs (or those black specs could be burnt hair), grilled for bubble-ly and crispy skin

    Aug 7, 2008 | 10:11 pm

  109. sam of kuwait says:

    Lechon skin or lechong kawali!!!
    natakam naman ako—bawal yan dito sa KUWAIT!!
    waaaaaaaaaaaaaaahhh :(

    Aug 7, 2008 | 10:17 pm

  110. Cathee says:

    I didn’t peek! This is lechon kawali skin fried crisp! Yum especially with soy-vinegar-garlic dipping sauce.

    Aug 7, 2008 | 10:24 pm

  111. The Steak Lady says:

    Crispy Lechon skin!! Did you finally get the lechon you like this time, MM? :D

    Aug 7, 2008 | 10:42 pm

  112. Lou says:

    Bagnet. I bet you, you were experimenting how to cook bagnet.

    Aug 7, 2008 | 10:44 pm

  113. The Steak Lady says:

    Oh boy, i wasn’t reading the comments above and apparently it’s not Lechon. I know na… it’s Brown Ampao! hahahaha :D

    Aug 7, 2008 | 10:47 pm

  114. tessa says:

    raw honey on honey comb

    Aug 7, 2008 | 11:13 pm

  115. Gina says:

    My knee-jerk response upon seeing the photo was, like majority of the commenters, crisped-up, blistered lechon skin or lechon kawali. I do not know how to make either so I will not venture to guess how this state of cholesterol-laden yumminess was achieved. But now your latest comment gives me pause. Perhaps, as Avic wrote, it is indeed ampao, with 80% caramelized sugar and just 10% puffed up rice. Those bits that look like rosemary could be anise seeds (they do look like dark rice husks). Strange combination but I used to eat torta with anise all the time so I can imagine the exotic aroma of anise in ampao.

    Aug 7, 2008 | 11:27 pm

  116. Gina says:

    Or it could be chichacorn dunked in caramelized sugar haha. With anise seeds. Bizarre but tasty I bet.

    Aug 7, 2008 | 11:38 pm

  117. itsmeb says:

    Or candied citrus peel with lavander(meron ba ganon)???Skin of a warty toad brushed w achiote oil then fried til crisp??? Cant sleep til i know what it is!!! Pls pls tell us now!!!

    Aug 7, 2008 | 11:42 pm

  118. Gina says:

    Pinipig in caramelized sugar or honey?

    Aug 7, 2008 | 11:53 pm

  119. lunchpoint says:

    bagnet from vigan.

    Aug 7, 2008 | 11:54 pm

  120. betty q. says:

    Now I remember! My mom and I used to make CHICHARON at home…I would help her cut the skin to size and then season it, and then oven dried (in the winter) and sun-dried in the summer. Then after it is nice and hard, we would render the fat on low heat until most of the fat comes out (CHOLESTEROL to the MAX…as my friend MRS.DADD-F would say!!!). Once it turns to like “kutchinta” color, we would heat the oil and drop the chiccharon. That picture looks like the initial stages of the chicharon on its way to be made into PULUTAN!!!

    Aug 7, 2008 | 11:57 pm

  121. rianne says:

    oven roasted pork skin sprinkled with water

    Aug 8, 2008 | 12:42 am

  122. Apicio says:

    Thickly cooked minute tapioca with brown sugar syrup? Lumpy fresh lumpia sauce? I quit.

    Aug 8, 2008 | 1:32 am

  123. alilay says:

    balat ng lechon

    Aug 8, 2008 | 1:32 am

  124. Artisan Chocolatier says:

    ☺ ☺ ☺ ☺……..That’s me and my tribe keeping our mouths shut.

    Aug 8, 2008 | 1:45 am

  125. EbbaMyra says:

    Alam ko na, parang Flaky Dough ito . something like they have in Tuna Pie .sold or serve in Pinas… di ko lang sure kung ano yung herbal toppings.

    Aug 8, 2008 | 1:50 am

  126. EbbaMyra says:

    Lumpia or Turon?

    Aug 8, 2008 | 1:53 am

  127. mardie c",) says:

    im just gonna wait for the post re above picture…..

    Aug 8, 2008 | 2:44 am

  128. zena says:

    pork skin! looks fried and terribly crispy

    Aug 8, 2008 | 2:45 am

  129. Ejit says:

    At first I tought it’s a peanut brittle… but after reading the first comment I’m convinced I thought wrong.

    Aug 8, 2008 | 2:56 am

  130. Jescel says:

    this is pork skin, with some kind of herb…(chicaron, lechon kawali and the likes)

    Aug 8, 2008 | 4:15 am

  131. Marilyn says:

    My guess without reading the comments would be skin of lechon with dried herbs.. probably rosemary.

    Aug 8, 2008 | 4:40 am

  132. witsandnuts says:

    lechon skin =)

    Aug 8, 2008 | 4:48 am

  133. navyGOLF says:

    Fried fuit my second guess… what fruit skin could this be? Rambutan! That’s the effect when the hair gets crisp : )

    Aug 8, 2008 | 5:01 am

  134. jenny says:

    that’s lechon skin!!!

    Aug 8, 2008 | 5:06 am

  135. tessa says:

    crispy fried chicken skin

    Aug 8, 2008 | 5:51 am

  136. Nina says:

    lechong kawali

    Aug 8, 2008 | 6:22 am

  137. madspartan says:

    deep fried pork knuckles sprayed with brine?
    lechon kawali/crispy pata sprayed with buco juice?

    Aug 8, 2008 | 6:29 am

  138. Swimgreen says:

    Okay its morning and this is killing me! Still for me it’s oven roasted pork then grilled extra. Its a dead look alike for sunday roast! If its honey, ill be blown away, even raw manuka isnt this wild in texture.

    Also the herb/spice could be caraway… i just noticed then in my toast!

    Aug 8, 2008 | 6:42 am

  139. natie says:

    ..we’ll find out soon….:-)

    Aug 8, 2008 | 6:53 am

  140. pulutan says:

    MM,if this is not a close-up shot of balat ng litson sa kawali, then my next guess is: bubbling sweet pili pie!!

    Aug 8, 2008 | 7:08 am

  141. jdawgg says:


    I think i got it. It’s a re-fried vegetable lumpia or a turon glaze with plenty of brown sugar!!!

    Aug 8, 2008 | 7:12 am

  142. lucadong says:

    deep fried na Budbud Kabog. pinirito kasama dahon.
    photo magnified 5X.

    Aug 8, 2008 | 7:24 am

  143. maria says:

    mm, plsssss i haven`t had work done all day at home coz i was staring at this picture and refreshing this link to see if you had any new post for the answer. Have pity on us. I know it`s something cholesterolicious!!!

    Aug 8, 2008 | 7:29 am

  144. marygrace says:

    is it torched lechon skin? or torched chicken skin?

    Aug 8, 2008 | 8:05 am

  145. linda says:

    is it a lechon leg of lamb with herbs?

    Aug 8, 2008 | 8:09 am

  146. marygrace says:

    is it pickled fish roe?

    Aug 8, 2008 | 8:11 am

  147. teny says:

    lechon kawali = pork skin with pimples :)

    Aug 8, 2008 | 8:23 am

  148. banana says:

    hi! lurker here but i just have to guess: lechon skin. i remember you did the ‘slitchon’ before so i’m guessing this one is something like it but instead of slits you painstakingly ‘acupunctured’ the pig’s skin thus the fat blisters. glaze is something sweet plus rosemary. no way are those pig hairs. :s but then again, i do not cook so what do i know? :P

    Aug 8, 2008 | 8:23 am

  149. millet says:

    lechon kawali with rosemary, done in the turbo broiler: boil, drain/air dry, season,broil in the turbo (convection) oven.

    Aug 8, 2008 | 8:26 am

  150. Marketman says:

    Banana, good one… you got the answer just as I was posting it… But no sweet glaze…. For a non-cook, you nailed it pretty good! :)

    Aug 8, 2008 | 8:29 am

  151. AleXena says:

    Wow Banana got it right!=) congratulations!!!=) I just knew it to be pig’s skin because of the blisters and what I thought was pig’s hair hehehe!=P

    You’re pretty patient MarketMan for punching “holes” in the pig’s skin before roasting it… Can’t wait to see your post on this one.=)

    Aug 8, 2008 | 9:02 am

  152. natie says:

    MM–you have wild imagination, and you have the audacity to take those bungang-isip a few steps further. ”Others dream things that never were and ask why not.” r.f.k. i could sense the joy behind your posts.. more power to you, and thanks!!

    Aug 8, 2008 | 9:30 am

  153. banana says:

    wow, i got it?! i am sooo thrilled as that was my first post after lurking for years. :P aside from having zero cooking skills, i am not even a lechon fan but this one might make me a convert.
    in round 3 (slitchon), a commenter named Tommy (yeah, i had to go back to that post to get his name) suggested puncturing the skin with a needle for ‘finer, less visible cuts’. so i thought maybe MM followed his advice. i used to have a chicken rosemary phase so immediately knew it was rosemary.
    AleXena, thanks! :)

    Aug 8, 2008 | 9:40 am

  154. nonymous says:

    It looks disgusting!

    Aug 9, 2008 | 3:21 am

  155. Marketman says:

    nonymous, it may look disgusting to you, but it sure tasted terrific!

    Aug 9, 2008 | 6:42 am

  156. Apicio says:

    Looks disgusting but a troll just fed on it.

    Aug 9, 2008 | 7:29 am

  157. T says:

    without checking responses, I think it’s lechon! I have been on a lechon kick these days, so maybe I am just imagining- haha.

    Aug 9, 2008 | 10:37 pm

  158. MerryJazz says:

    Lechon Kawali?

    Aug 25, 2008 | 4:55 pm


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