Comments on: Accuchon a la Marketman (Lechon # 4)

By: mary jo ferrer

mary jo ferrer — Fri, 20 Mar 2009 07:30:53 +0000

i would definitely try this. but i would use disposable syringes(5-10pesos a piece) coz i think my fingers would ache by just using needles.
i think it will turn up great.
thanks.

By: jess

jess — Fri, 23 Jan 2009 07:04:04 +0000

aarrggghh! makapunta na nga muna sa La Loma.
hey! watchamacallit? lechon bagnet
(a lechon in disguised as vigan bagnet)

By: chickenman

chickenman — Wed, 12 Nov 2008 06:44:25 +0000

PRICK-chon? :-)

By: Jun Castro

Jun Castro — Sun, 21 Sep 2008 02:40:35 +0000

The lechon looks good, and though a lot of people seem to think that the skin didn’t look as yummy as it should, I’d like to share that your Accuchon actually looks like a brick-oven cooked lechon you’d see in a store window in Portugal, particularly Lisbon. I haven’t seen anything like it here in the Philippines – skin all puffed up and looking like chicharon. But it is a special dish there which they eat on Christmas, thus a Portugese would definitely salivate at your chicharon-covered roast pig. (I unfortunately didn’t try that one in Lisbon, thinking that nothing beats our own lechon here and i was better off trying other Portugese dishes though like their fish cooked inside bread dough, barnacles, pasteis de belem etc.)

By: RoBStaR

RoBStaR — Tue, 09 Sep 2008 00:42:31 +0000

Hey MM,

Question for you… how did you get the skin very crispy in terms of heat wise.. did you start with high temp. and end slow or vice versa..i did another lechon but once again, my motor failed to turn and lo’ behold.. i had to butcher my lovely swine.. this time i had to removed the extremities.. atleast i have the head.. hahaha slowly but surely, i will roast a whole one. hahaha already buying a 50lb motor.
i was able to roast it and still had some problems crisping the whole skin, i had portions but not overall. i pricked the pig using the meat tenderizer with a wooden jig to set the teeth to go in only about 3/16 inch into the skin.. bec. they were not needles but rather sharp thin lil blades… the prick method didnt come out as well.. if at all. i think i still have one more roast before it starts to get colder..and hope to resolve the skin crispy problems..

attach is the setup… please excuse the mess…under strict limitations this is all i could muster.. but atleast it taste really well seasoned with portions of crispy skin. same method as before… coals parted on either side with drip pan… should i be bringin the coals underneath at the beginnning of the cooking process? then parting it after?
ive attach a link to the new massacre..
hope you can share some tips…thanks in advance.

https://s234.photobucket.com/albums/ee233/Robsta12/Food%20for%20thought/?action=view&current=0907081525a.jpg

By: Marketman

Marketman — Tue, 19 Aug 2008 01:10:46 +0000

RoBStaR, HEY CONGRATS! A lechon on a NYC balcony… I am totally impressed! Amazing…

By: RoBStaR

RoBStaR — Tue, 19 Aug 2008 00:58:07 +0000

https://s234.photobucket.com/albums/ee233/Robsta12/Food%20for%20thought/

By: RoBStaR

RoBStaR — Tue, 19 Aug 2008 00:56:43 +0000

here’s a link to my lechon

https://i234.photobucket.com/albums/ee233/Robsta12/Food%20for%20thought/0802081133.jpg

By: RoBStaR

RoBStaR — Mon, 18 Aug 2008 23:56:55 +0000

I’ve been inspired by your lechon chronicles and found your blog while searching for cooking techniques for lechon. Albeit, am far and distant
and space is very valuable… I made do with what i have. Yes, Cooking lechon in new york city. I do not have a backyard, so i had to make do with cooking the swine in my grill in my balcony. Am lucky enough to have found a specialized butcher shop to have provided me with a 20lbs. suckling pig.Am fortunate enough to have a fairly large grill and was able to have a rotisserie installed.Like you, I parted the charcoals and provided a drip pan. The pig was slightly heavy and bigger than my grill and turn motor would allow, so I ended up chopping the hooves and upper torso, I understand its a sin but, I had no choice. Like you, I had troubled getting the skin to crisp all around and only portions, but cavity flavorwise, I was able to replicate the lechon cebu, having rubbed soy, salt and pepper, tamarind leaves and lemon grass.
i live vicariously through your experiments and will definitely try the pin pricked lechon. I’ll use the below tenderizer to prick the holes since am lacking in the manpower department. Maybe a slight modification to bending every other pins to achieve optimal distance between each pins.
I will definitely do another lechon before ny summer is over. Thanks for all the tips.

https://www.amazon.com/Mr-Bar-B-Q-90010P-Meat-Tenderizer/dp/B00021FHNW/ref=sr_1_1?ie=UTF8&s=garden&qid=1219102893&sr=1-1

By: greasemonkey

greasemonkey — Mon, 18 Aug 2008 17:52:42 +0000

wow! you make me want to construct a lechon pit of my own! haha! best of luck on the fifth! ingat!