September 28, 2012
Thesis: Making the lechon is a long process, unpredictable, but it is worth it. Plan: Figure the number of attendees, the size of the pig, the weight, the cost, the equipment, the ingredients, and the time.
How To Make The Best Lechon
It has been a long time since I had “lechon”. I ate it at a Filipino gathering two years ago, and I am thinking of doing it next summer on my birthday. Lechon refers to a whole roasted pig, and it is the most popular dish in the Philippines, and the most sumptuous meal on every occasion. It is very popular that it became the national dish of the Filipinos, and attracts a lot of tourists from all around the world. It has been featured in several food network television shows in America by two well-known chefs, Andrew Zimmern of “Bizarre Food”, and Anthony Bourdain of “No Reservation”. Making the lechon is very time consuming. You must plan it ahead of time. The exact time will depend on a lot of inconsistencies that take experience to manage. Find a source or talk to your butcher. The breed of the pig doesn’t really matter, but find out the cost, and make sure you know how many guests are coming to your party. If you have ten to fifteen guests, then you will need at least a thirty pound pig, and when you are ordering a larger roasting pig, you will need to figure two pounds per person. According to my source, typically, a dressed pig that weighs less than a hundred pounds will cost two dollar and fifty cents per pound, and a live pig costs one dollar and fifty five cents per pound. The dressed pig costs more than the live pig, and for a good reason. If you are the type of person who can handle the job, and have an “iron gut”, you are more than welcome to choose the live pig. But, if you are like me, and don’t want to go through the disgusting process of slaughtering, dressing, and removing the organs and intestines, then I strongly suggest buying a pig that is already clean....