Comments on: Lechon de Leche with Black Truffles a la Marketman!

By: vz

vz — Mon, 21 Nov 2011 15:10:01 +0000

Hey marketman, been reading some of your posts here and there for a few years now and all i can say is: I WISH I COULD LIVE IN YOUR KITCHEN FOREVER AND EAT ALL THE YUMMY FOOD YOU COOK! but anyway…i guess ill just have to try cooking these recipes on my own. Thank you for being so generous (with your recipes)!

By: Yvette

Yvette — Sun, 26 Dec 2010 15:38:37 +0000

MM,

Yes i understand with the zubuchon, considering all the pin pricks, it bastes itself. But what about the regular lechon? How often should that be basted? and with what? Im amazed with the crispness and look (nie dark caramel ) of lechon family’s product, but the skin was bland and the meat was likewise not as tender as i would have liked…

By: ihid

ihid — Thu, 18 Nov 2010 07:13:11 +0000

@millet. its all at ABS-CBN online. pangka… https://www.abs-cbnnews.com/lifestyle/11/18/10/truffle-lechon-anyone

By: millet

millet — Thu, 18 Nov 2010 05:41:38 +0000

oh, artisan chocolatier, you were there? nagpa-ibog pa gyud! ;-)

By: mary

mary — Thu, 18 Nov 2010 04:53:46 +0000

My crew called me aling Mila the lechonera while we had a great time roasting our 20 pound piggy. I was the commander in chief while I guzzled down the bottle of Vacqueyras I purchased from the Gourmet corner. My only regret was that I gave in to my mother in law who insisted on stuffing piggy with too many potatoes. The lechon was still juicy and the skin much crispier than the first lechon we made last month. But I still wonder if the truffles were overpowered by the potatoes. Bottom line: lechon devoured in less than 2 hours.

By: kim E

kim E — Mon, 15 Nov 2010 12:38:56 +0000

INGGIT! i want LECHON!

By: jacq

jacq — Mon, 15 Nov 2010 10:31:15 +0000

please let me know how can i order your zubuchon?

By: Marketman

Marketman — Sun, 14 Nov 2010 06:50:18 +0000

ragamuffin girl, your internet service provider must use servers based in the U.S., hence you are appearing as coming from there…

By: Marketman

Marketman — Sun, 14 Nov 2010 06:49:24 +0000

mary, good luck with the roasted pig and please leave a comment to let us know how it turns out. Make sure your pig is fully defrosted. Wash inside and out. Dry carefully with paper towels to remove any lingering moisture on the skin. Season generously and add more aromatics than you think necessary. Be careful with truffle oil, it can overpower, and often it is made with no truffles at all. Happy cooking…

By: mary

mary — Sun, 14 Nov 2010 05:28:32 +0000

The Pacman vs. Margarito fight is currently on but all I could think of is my chance to replicate your recipe tomorrow. I found the baby pig at Half Moon Bay this afternoon. And the Gourmet corner store in San Mateo sold me the black truffle oil and salt. He had no pureed black truffles. Instead he had black truffle peelings he suggested I puree. I hope my result will be close to yours.