Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make the lechon pig crispy.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make the lechon pig crispy.?),it will help you,my kids.
Answer:
what is that?
Fire roasting should do the trick, but also a glaze or sauce that has a higher sugar content will aid in making the skin crispier.
Lechon Kawali
The Westernized Kusina
My husband loves Lechon (the traditional whole roasted pig) more than anything on our planet. He has happy dreams of it at night. For my daughter's 1st birthday, he wanted a lechon, as it is his family's tradition to take a 1st birthday picture in front of the lechon with the birthday kid. However, as we all know, it's much cheaper to buy an entire pig in the Philippines than it is in the US! I had a dreadful time finding someone locally who would even do a lechon, because even a Filipina friend of mine with her own catering business says it's just too much work. Locally, it requires a fire permit to make lechon, in addition to the cost of the whole pig, etc. We ended up finding someone who would make it, finally, but it cost us $300! And for that, you just get this little pig that is supposed to feed 50 people, but only fed about 25. Plus they needed two weeks notice and they were late getting it done so the party was postponed over an hour. They also forgot to put the shiney red apple in his mouth so I had to go buy that separately. It was neat to have this beautiful picture of my tiny daughter sitting behind an enormous, very ugly, crispy pig with a shiney red apple in his mouth, because I have the same of her father when he was 1 year old. But we paid quite a price all in all for this prize!
Anyway, since then, my husband has continued to talk about lechon. We have a local Filipino market which proports to sell it, but everytime I go there and ask if they have lechon, they tell me, "Not right now, sorry, come back after 2 p.m." or whatever time much later in the afternoon. If I go late in the afternoon, they tell me, "No, sorry, it's all gone for the day." Since I've never come back at the time they tell me because it's too much work and effort, I guess it's unfair of me to believe that they really don't have lechon and just use it to attract business! *laugh* But I am seriously beginning to think that's the case!
What I did for this Xmas was decide to find something my husband could enjoy that wasn't exactly the "real" lechon, but would make him feel like he was half way there! I talked to some friends who said they make "oven lechon" with the pig's head and they like the cheek meat. Or they buy pork shoulder roasts and make lechon in the oven. I also found a recipe from Sam Choy's cookbook for Kahlua Pig, which is a pork roast put in the oven, wrapped with banana leaves and roasted with liquid BBQ. I thought I might try that and see if it turns out like Lechon. But then I came across this recipe for Lechon Kawali and I thought it sounded easy to make and more like the best parts of lechon my husband enjoys (the crispy, crackly skin and crunchy meat). So this is the recipe I invented based on the ones I read on several websites (I had to make it my own, of course!).
Lechon Kawali na Puti *laugh*
Find a nice pork shoulder roast with as much thick skin around it as you can find. The roasts I use range from three to six pounds, depending on how much my husband feels like eating and if we are having company. Most pork shoulder roasts I find have the bones still in it, which is all right.
Put the entire pork roast in a large stew pot. Cover this roast completely with water.
Add:
6 bay leaves
8 cloves of garlic, cracked
2 T. sea salt
1 T. black pepper
2 thin slices of fresh ginger root
2 cups lemon juice or 1 entire cut up calamansi, peel and all
Boil this on the stove top for 2 hours, or until fork-tender. Add water as necessary. When the roast is tender, remove it from the pot and put it on a platter. Cover it loosely with foil and place it in the fridge for 3 to 4 hours, or overnight. Cut the cold roast into large pieces about the size of a medium orange. Try to make sure each piece you cut has skin on it. Heat a deep fryer (or a deep pan full of oil) to 375 degrees. Slowly drop the pork pieces into the hot oil. Remember that the skin is going to pop and splatter, so you want to be VERY careful how you add this to avoid getting burned. I put the pork into my fryer basket and slowly lower it into the oil with the lid closed, because otherwise I would be badly splattered. If you are using a pot on the stovetop, make sure you have the lid right there so you can quickly put it on the pan as you lower the pork into the pan.
Fry the lechon for 5 to 8 minutes, or until the meat is very dark brown and the skin is dark gold. Remove and drain on paper towel. Serve with Mama Sitas Sauce for Roasts and plenty of steamed rice. I can hear the crisp crunch every time my husband bites into a piece. The outside is crispy but the inside is also nice and tender and moist. I've made this several times since Xmas and it turns out the same every time. It almost makes me want to eat it, but I don't eat pork.
WHAT DA FREAKIN HELL YOU SMOKIN BlTCH
The type of charcoal and temperature that is used while cooking. but if you are asking about lechon kawali then this is different, what we do is boil the piece of pork first, then drain or dry the pork inside the oven for low a very low temp. Once dry, deef fry the pork. ENJOY
you brush it with oil while you roast it on an open fire.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make the lechon pig crispy.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make the lechon pig crispy.?),it will help you,my kids.
Answer:
what is that?
Fire roasting should do the trick, but also a glaze or sauce that has a higher sugar content will aid in making the skin crispier.
Lechon Kawali
The Westernized Kusina
My husband loves Lechon (the traditional whole roasted pig) more than anything on our planet. He has happy dreams of it at night. For my daughter's 1st birthday, he wanted a lechon, as it is his family's tradition to take a 1st birthday picture in front of the lechon with the birthday kid. However, as we all know, it's much cheaper to buy an entire pig in the Philippines than it is in the US! I had a dreadful time finding someone locally who would even do a lechon, because even a Filipina friend of mine with her own catering business says it's just too much work. Locally, it requires a fire permit to make lechon, in addition to the cost of the whole pig, etc. We ended up finding someone who would make it, finally, but it cost us $300! And for that, you just get this little pig that is supposed to feed 50 people, but only fed about 25. Plus they needed two weeks notice and they were late getting it done so the party was postponed over an hour. They also forgot to put the shiney red apple in his mouth so I had to go buy that separately. It was neat to have this beautiful picture of my tiny daughter sitting behind an enormous, very ugly, crispy pig with a shiney red apple in his mouth, because I have the same of her father when he was 1 year old. But we paid quite a price all in all for this prize!
Anyway, since then, my husband has continued to talk about lechon. We have a local Filipino market which proports to sell it, but everytime I go there and ask if they have lechon, they tell me, "Not right now, sorry, come back after 2 p.m." or whatever time much later in the afternoon. If I go late in the afternoon, they tell me, "No, sorry, it's all gone for the day." Since I've never come back at the time they tell me because it's too much work and effort, I guess it's unfair of me to believe that they really don't have lechon and just use it to attract business! *laugh* But I am seriously beginning to think that's the case!
What I did for this Xmas was decide to find something my husband could enjoy that wasn't exactly the "real" lechon, but would make him feel like he was half way there! I talked to some friends who said they make "oven lechon" with the pig's head and they like the cheek meat. Or they buy pork shoulder roasts and make lechon in the oven. I also found a recipe from Sam Choy's cookbook for Kahlua Pig, which is a pork roast put in the oven, wrapped with banana leaves and roasted with liquid BBQ. I thought I might try that and see if it turns out like Lechon. But then I came across this recipe for Lechon Kawali and I thought it sounded easy to make and more like the best parts of lechon my husband enjoys (the crispy, crackly skin and crunchy meat). So this is the recipe I invented based on the ones I read on several websites (I had to make it my own, of course!).
Lechon Kawali na Puti *laugh*
Find a nice pork shoulder roast with as much thick skin around it as you can find. The roasts I use range from three to six pounds, depending on how much my husband feels like eating and if we are having company. Most pork shoulder roasts I find have the bones still in it, which is all right.
Put the entire pork roast in a large stew pot. Cover this roast completely with water.
Add:
6 bay leaves
8 cloves of garlic, cracked
2 T. sea salt
1 T. black pepper
2 thin slices of fresh ginger root
2 cups lemon juice or 1 entire cut up calamansi, peel and all
Boil this on the stove top for 2 hours, or until fork-tender. Add water as necessary. When the roast is tender, remove it from the pot and put it on a platter. Cover it loosely with foil and place it in the fridge for 3 to 4 hours, or overnight. Cut the cold roast into large pieces about the size of a medium orange. Try to make sure each piece you cut has skin on it. Heat a deep fryer (or a deep pan full of oil) to 375 degrees. Slowly drop the pork pieces into the hot oil. Remember that the skin is going to pop and splatter, so you want to be VERY careful how you add this to avoid getting burned. I put the pork into my fryer basket and slowly lower it into the oil with the lid closed, because otherwise I would be badly splattered. If you are using a pot on the stovetop, make sure you have the lid right there so you can quickly put it on the pan as you lower the pork into the pan.
Fry the lechon for 5 to 8 minutes, or until the meat is very dark brown and the skin is dark gold. Remove and drain on paper towel. Serve with Mama Sitas Sauce for Roasts and plenty of steamed rice. I can hear the crisp crunch every time my husband bites into a piece. The outside is crispy but the inside is also nice and tender and moist. I've made this several times since Xmas and it turns out the same every time. It almost makes me want to eat it, but I don't eat pork.
WHAT DA FREAKIN HELL YOU SMOKIN BlTCH
The type of charcoal and temperature that is used while cooking. but if you are asking about lechon kawali then this is different, what we do is boil the piece of pork first, then drain or dry the pork inside the oven for low a very low temp. Once dry, deef fry the pork. ENJOY
you brush it with oil while you roast it on an open fire.
correctness,It's Non-profit and only for informational purposes.
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