Comments on: An Office Lunch…

By: GenerSumilang

GenerSumilang — Wed, 11 Feb 2009 14:33:44 +0000

That lechon really kills me! I may tasted and eat all types of food in the world but this lechon is far superior to anyone. Unfortunately i deprived myself on eating it thought i liked it very much! can i blame myself of marrying an arab muslim lady?? thats the barrier, im crying everytime i went home and just looking on my family and friends munching on that slabs of meat, it kills me…..

By: Maki

Maki — Thu, 20 Nov 2008 07:50:26 +0000

Wow…. I like all the servings including the dinugoan… (tho im not allowed to eat one, since im an INC)

lol… still I like the cowboy styled lunch

By: leticia

leticia — Mon, 09 Jun 2008 14:51:16 +0000

i like your reply to quiapo! and yes, you are a realist,definitely not a downer! it consoles me, being also away from home. you don’t only have a good palate but a good heart as well

By: peanut

peanut — Tue, 03 Jun 2008 07:20:08 +0000

No Candygirl,we marinate the inside of the pig the night before it is to be cooked.Just before cooking,pour hot water inside the belly.It makes the whole marinate go through all the meat as it is being turned in the spit.

By: Candygirl

Candygirl — Sun, 01 Jun 2008 10:35:20 +0000

MM, may I ask how the Visayans make their lechon? I have a theory that they brine it to make it so seasoned and juicy. I can’t imagine though a large vat where the pig would be brined in. Is it injected then?

By: Laura

Laura — Sat, 31 May 2008 19:44:44 +0000

You may find this website – spitjack.com – interesting for more tips for your lechon chronicles. They were featured in an article about roasting whole pig in the June 08 Food & Wine issue. I’ve been following your lechon making and loving it! Just want to share this info with you. Thanks for all the food ideas & features!

By: peanut

peanut — Fri, 30 May 2008 22:41:20 +0000

My husband (who is also a Bisdak)Bisayang dako has been attempting to cook the perfect lechon here in Canberra in our backyard.We bought the motor from Ebay(walay tig tuyok hehehhehe) and the big drums for the charcoals,he got his friends to make.
I think we have perfected the process 3 lechons ago.Our Tagalog friends loved the way the lechon is flavoured inside and yes we have succeded in having a yummy crunchy skin even in the cold Canberra weather.

By: maria

maria — Thu, 29 May 2008 12:47:01 +0000

mm, the lechon looks so crispy. You`re lucky to have a crispy lechon even though it was raining. How did you do it? It really looks so yummmmmmmmy!

By: eej

eej — Thu, 29 May 2008 00:03:54 +0000

I’ll trade 10 Big Macs plus a side of large fries for this lunch in a heart beat!

By: thelma

thelma — Wed, 28 May 2008 23:00:39 +0000

mm, you make me hungry all the time! crunchy lechon skin dipped with the pampanga sauce or the achara… yummy! whenever i crave for lechon, i just bake a pork shoulder or the pork belly part. it still comes out good but not as good as the real thing…..