Comments on: The Lechon Chronicles, Chapter III : “The Fat Run”

By: madspartan

madspartan — Sun, 22 Jun 2008 22:18:56 +0000

Teehee — you ended up with a hip-hop lechon! The buco juice bath/baste sounds divine (and makes a lot of sense). This rocks!

By: biba

biba — Sun, 01 Jun 2008 10:49:25 +0000

my uncle has a farm in negros and they usually cook lechon for any and all occassions. his lechons are quite famous among friends and family. my cousin (his daughter) says the secret is to cook it verrry slowly, or as we say in Cebuano “langay-langay”. it takes them half a day to roast a pig. but the wait is worth it. the result is a lechon that has super tender meat and crispy skin. i don’t know about the ingredients though. i guess it’s the usual tanglad, etc.

By: Marketman

Marketman — Sun, 01 Jun 2008 05:08:05 +0000

apple, thanks for that tip. Yes, mallorca is what they apparently use for the lechons in talisay, Cebu among other places… may have to try that one…

By: apple

apple — Sun, 01 Jun 2008 05:01:04 +0000

hi MM,

i grew up with having lechon in our fiestas and in any other special occasion, i’ll share 1 special ingredient that is commonly used by manlelechons in the visayas and mindanao..malorca, its a cheap local wine that gives the skin the perfect red color, makes the meat tender and adds flavor..and there’s the lemon grass of course..

beer can substitute for malorca but i think its the wine that brings out the taste best.

my friend orders a lechon from iligan city and most of the manlelechon’s there will do the shipping through PAL for a little extra cost ( around 5k on average).

By: presentacion

presentacion — Fri, 30 May 2008 15:52:00 +0000

i like lechon, too, and love to serve it to my friends
during gatherings. i will follow up your quest for a perfect lechon and hope you suceed. thank you so much for sharing your food experiences, you are making a lot of people happy.