Comments on: Zubuleche (Roasted Suckling Pig) a la Marketman

By: www.triportreats.com

www.triportreats.com — Sun, 01 Aug 2010 02:51:35 +0000

Hmm… I was thinking of putting the pig on the grill rack and putting a pan underneath to catch the drippings. But I’ll try that version of yours. Let you know how it goes!

Thanks!
Trip or Treats

By: Marketman

Marketman — Sat, 31 Jul 2010 23:08:43 +0000

trip to eats, you may want to cover the ears and tail. Put some water liquid at the bottom of the pan at the start of cooking to keep the pig moist, but the water should evaporate by about an hour of cooking, at say maybe 350-375F. Then maybe increase the heat to crisp it all up when it is almost finished. I would baste with olive oil/butter. But I have NEVER done this in an oven so maybe its best to check out other on-line recipes for lechon de leche or cochinillo asado.

By: www.triportreats.com

www.triportreats.com — Sat, 31 Jul 2010 18:23:20 +0000

Hey Market Man! I’m going to roast my own lechon de leche tomorrow in my Oven! Any tips? Such as, what temperature should I set it, and for how long?

I like your stripped down version, but I wanna stuff it with onion leeks and lemongrass and tamarind leaves, any suggestions?

Good Luck to Me!

By: KUMAGCOW

KUMAGCOW — Tue, 20 Jul 2010 22:24:00 +0000

You had me at ZUBULECHE LOL

By: ifoodtrip.com

ifoodtrip.com — Fri, 16 Jul 2010 09:53:15 +0000

Iodized salt has that lingering after taste that stays in the tongue. It does not have a clean taste. I always use quality sea salt (flamingo brand from sicily). Sea salt is more expensive than commercial iodized salt so it is not for mass consumption unlike iodized salt.

Speaking of salt, this Philippine sea salt (https://www.philippineseasalts.com) is offered at Thomas Keller’s French Laundry and its not available for the Philippine local market. tsk tsk,

By: Vicky Go

Vicky Go — Fri, 16 Jul 2010 00:31:23 +0000

Congrats! Another successful “yummy” experiment!

By: Marketman

Marketman — Wed, 14 Jul 2010 23:55:22 +0000

pia, you aren’t hijacking at all. It’s great to bring issues like this to the forefront. And yes, I like the three-pronged approach you describe. Don’t get me wrong, I don’t think supplementation is bad at all, in fact it works for most of the target population, but I don’t think it should apply to ALL locally produced salt.

By: pia l.

pia l. — Wed, 14 Jul 2010 23:39:11 +0000

Well, actually, the government’s plan here is three pronged: diet diversification, food fortification, and micronutrient supplementation. If I remember the right, the plan is to continue micronutrient supplementation as long as both diet diversification and food fortification has not been fully realized. In other words, we’re not actually planning to have micronutrient supplementation forever, but sort of to bridge the gap until there comes a time that everyone’s eating healthy enough that we won’t need it anymore. In any case, I think a variety of instant noodles are already fortified with vitamins and minerals. Sorry for hijacking your post, it’s just that I worked in public health once for a short time, and micronutrient supplementation was a project that we were working on :)

By: quiapo

quiapo — Wed, 14 Jul 2010 23:36:31 +0000

May I suggest that the small pigs may fit in a Weber? You can use indirect heat with the charcoal not under the pig. The smoked taste may be a revelation!
A great article, classic Marketman!!!

By: Marketman

Marketman — Wed, 14 Jul 2010 23:09:02 +0000

pia, I don’t mind iodized salt for those who need it in their diets, i.e., those with less food variety, and ultimately, less food period. But from a NON-ESSENTIAL perspective, and for those with normal diets with a variety of foods, salt with iodine is superfluous. I understand a huge proportion of the Philippine population is undernourished or malnourished and does not get essential vitamins and minerals…but I could argue that is mostly due to too many people having kids when they can’t afford to feed them proper diets, as well as too little variety in their diets. A person would have sufficient natural iodine if they ate fish or a bit of seaweed ONCE a week. And since some 80-90% of our population probably lives on the coastlines or within an hour of the coastlines, having fish once a week should not be an issue at all. Iodine naturally occurs in some vegetables as well. If we were to carry this discussion further, then the Philippine government should perhaps mandate ONLY breastfed milk for the first year of a baby’s life and ban powdered milk, as such a mandate would probably be even better than requiring iodized salt. And it would probably slow overall national population growth. Give consumers a choice is all I am saying. Insisting that all locally produced salt is iodized is just silly and merely a band aid (albeit a useful band aid) to a much bigger problem. We could also insist that a cocktail of vitamins and minerals be added to each packet of instant noodles, why not… People need to eat real food, and a variety of it. Then they wouldn’t need supplements of anything. :)