So the lechon was carrying twin chickens, that were in turn surrounded by several dozen homemade chorizos. That was the experiment a few weeks back when a supplier sent us a “U.S. sourced pig that was frozen and sent across the Pacific” and is now in use by some local places that cook lechon… It was a sample, so we decided to do anything but the ordinary.
First we cooked up several dozen homemade chorizos which we don’t add food coloring to, hence their somewhat pallid hue…
…then we stuck two chickens into the lechon cavity, along with lots of aromatics and the chorizos, closed it up and roasted for some 2.5-3.0 hours over coal.
The results were a bit alien looking (imagine cutting into the side of a pig, to find two fragrant but almost poached looking chickens while little chorizos come tumbling out…) but the aroma was something seriously appetizing.
We have done chickens in pigs before and they turn out amazing. Salty and tender and melt-in-your-mouth goodness without the classic caramelization of skin that one tends to look for in a bland chicken. The crew were amazed. But what wasn’t amazing was the quality of the U.S. sourced pig. The meat turned out dry and way too lean, and while the skin was good, it wasn’t as good as a local pig’s skin. So no worries, we are strongly bound to local sourcing on our backyard raised pigs, and we are pretty sure any discerning diner can tell the difference between a local and imported lechon. Note, “discerning” diner. :)
And just in case you wanted a visual for the “Alien” quip…