Comments on: The Lechon Chronicles, Chapter I : The Lechonan

By: Ken

Ken — Sat, 05 Sep 2009 12:37:48 +0000

How long is your bamboo pole, how wide, and what is the weight of your pig on this bamboo pole?

By: Marketman

Marketman — Tue, 16 Sep 2008 07:54:01 +0000

terrey, yes there is an eyeball on November 15, check the archives for details… and thank you for that tip on the piggies in Cebu… we have found a supplier, but I have been meaning to hit the Dalaguite market one day soon anyway!

By: terrey

terrey — Tue, 16 Sep 2008 05:32:40 +0000

MM, if you still dont know where to get little piggies in Cebu, try the “tabo” in Dalaguete. our lechon supplier from Talisay gets their stock there. just make sure though that the piggies are not fed with papaya coz i heard the meat would taste bitter.

so, is there an EB in Cebu? im from Cebu and will be home for the holidays…will i have an invitation then? :)

By: Yaros

Yaros — Mon, 02 Jun 2008 17:26:14 +0000

I’ve had experience in cooking lechon while I was still in Asia but I do not know how to do it here in the US. First off, there are no bamboo poles here that I can use. Can you tell me what’s the alternative to bamboo poles? And how would you secure the pig to the pole?

thanks,
Yaros

By: Steph

Steph — Thu, 29 May 2008 14:17:53 +0000

Nope. My aunt is from Bohol :) I knew it, he seems to be popular in Cebu.

By: Marketman

Marketman — Thu, 29 May 2008 05:52:23 +0000

Steph, would your aunt’s oven happen to be at Tali beach? :) And yes, we have heard of Giuseppe…

By: Steph

Steph — Thu, 29 May 2008 05:49:44 +0000

Hi Marketman! have you ever tried lechon thats been cooked in a brick oven? I have an aunt who had an authentic brick oven made at her house by a popular Italian guy in Cebu (Guiseppe?). Have you heard of him? I suggest that you have one made too. You can do a lot with it. My aunt makes the best pizzas, lechon, pork belly etc. that i’ve tasted. :)

By: leeconferido

leeconferido — Wed, 28 May 2008 07:02:57 +0000

We use to live in La Loma, but I never get to see how it is being prepared. all I see is the roasting part na. But I know that there is huge vat where the pigs are marinated with the spices (the tanglad is the only one I recognize), but I never got to learn what’s in it.

By: drunkenlily

drunkenlily — Tue, 27 May 2008 08:11:53 +0000

wow MM, you really are a passionate to whatever you put your heart into..experiments for 6months, your very own lechonan and high-cholesterol but oh-so-yummy lechon? cool!

By: Marketman

Marketman — Mon, 26 May 2008 09:36:14 +0000

nunosapunso and betty q, I understand that some of thos lechon manok purveyors INJECT a marinade into their chickens and it is the contents of the marinade that is the trade secret. They have franchises and they provide the franchisees with the liquid for injection and basting. Even the franchisees may not know the exact formulation. My guess is that it includes a lot of MSG, garlic, vinegar, soy, sugar, salt, and other powdered flavorings…