I did not anticipate the incredible response (both initial and repeat page views and comments) that the previous post asking readers to guess what was in the posted photo and how it got that way. So to put the anxious out of their misery, here is a quick post that answers the second part of the question, that NOBODY mentioned or guessed right as of a few minutes ago… :)
So many of you figured out it was pork, more specifically pork skin of some sort. Some got the fact that it was lechon skin, though many were darned certain it was lechon kawali or bagnet. And even more were convinced that this was achieved by frying it in hot oil, maybe spritzed with water somewhere along the way. I was amused but not surprised by the several guesses related to caramelized sugar as it does smack of that. And I was rolling on the floor laughing at those who were certain I was primitive enough to post a photo with a lot of charred pig hair, it was rosemary, as others figured out. Apicio’s cuchinta under a salamander gets special mention, as does budbud kabog deep fried and magnified 5x for those thinking out of the box. I appreciate Artisan Chocolatier and family keeping mum, as they were witness to the final product.
So it is “lechon” skin, not of the smooth variety, but of a Marketman experimental attempt, Lechon #4 in fact, and the key to getting it just so was pricking the skin with several large needles before it was roasted. Full post on the how’s, why’s and results coming up as soon as I manage to write it. So for now, what do you think I should call it? I loved Lee’s suggestion of “Slitchon” for the last attempt, so along that same vein, I am thinking:
Acuchon (Accupunctured Lechon)
Pinchon (Pin Lechon)
Prickchon (Pin Pricked Lechon)
Voochon (Voodoo Lechon)
But I am still open to suggestions, so let those creative minds rip!!! :)