Sunday, April 19, 2009

How to Avoid your Lechon Skin from Getting Leathery

Part of the fun in eating lechon Cebu is its crisp skin. However, no matter how hard you try to prevent its skin from softening, certain reasons make this happen. You may hire the best lechonero but if you choose the wrong pig and commit the following mistakes written below, be ready to eat lechon skin with texture that will really frustrate you.

1. Wrong choice of pig. If you are planning to order small sized lechon, it is really advisable to get native pigs as their skin is thicker which allows to stand longer shelf life once grilled. Remember that the smaller the pig, the greater chances that the skin isn't perfect. It is easy to spot a good pig suited for grilling. Just check the pig's butt area if it's round, and the spinal bone should not be visible. The pig's body hair should also be thick and longer--this is how you will know if the pig's skin is thick or not.

2. Constant brushing of the lechon body while grilling. Cebu lechon normally has several herbs and spices added to the pig's belly to achieve that elusive Cebu lechon taste. However, while grilling, these ingredients will naturally spill over the pig's body. It is a must that the one in charge of grilling should brush the said drippings from time to time using his own kind of brush (most lechonero uses only a typical floor mop which is used solely for lechon). The saltier the solution or ingredients, the higher the chances of a soggy skin once brushing is not done.

3. Undercooked lechon. A lechon de leche with a live weight of 10-12 kilos is normally grilled for 1hr and 15mins, while small sized lechon with 16-18 kilos live weight is done for 1.5 hours on the average. Grilling lechon below the minimum humber of hours may also result to a leathery lechon skin.

4. Trapped steam. During peak season, most lechon companies get humongous orders and to keep up, they tend to pack the newly grilled lechon right away even if it is still steaming hot. All precautions stated above are useless if you commit this horrible mistake. It is advisable that once the bamboo is removed from the lechon's body, allow the steam to cool down for 10-15mins before you ask the sales person to wrap it. If you don't have the luxury of time, just make sure that even if you pack the lechon right away, the lechon's butt area is open and free from any packaging wrapper, as steam normally comes out from that side. And make sure that the car's back compartment is semi open if you decide to put your lechon there.

5. Aircon vent. Once the lechon is already in your house, make sure that the aircon vent or even electric fan is not in direct position to your lechon. Aircon's cool tempreture makes any lechon oily and its skin soggy. More so if you place the vents directly to your lechon.

Basically, all reasons above constitute the factors why people still get soft lechon skin despite the necessary precautions. However, if you experience this, you can do 3 things: eat it still, cut and fry the skin under low fire, or convert it into lechon paksiw. Which ever, you are guaranteed of a tasty lechon meat that is good enough even without the skin--that is if your lechon is MANONG'S LECHON CEBU.

Tuesday, February 24, 2009

Native Pig vs. White Pig

I always get inquiries regarding the BIG difference between ordering native pigs or white pigs for their lechon. People have this pre occupied notion that native pigs are better than white ones. Not necessarily.

One thing good about native pigs is that if you order small sized lechon, say de leche, it is always advisable to order native pigs since its skin would still be crispy even after five hours. However, native pigs are hard to find sometimes and may cost you more also. Another downside of using native pig is that it tends to be very oily most specially if you use the large sizes.

For white pigs however, so long as you eat your small sized lechon within the next 3 hours, you will be assured that the skin is still crispy. If not, around 40% of its skin would start to sag. If this happens, I suggest that you cut the skin and fry it using slow fire--no need to put any additional seasonings--this procedure would give you the same crispiness of a newly grilled lechon.

Basically, the difference between native and white pigs all boil down to one thing---skin. The meat however, tastes the same whether you choose any of the two.

During our first Christmas season (2008) when prices of pigs sky rocketed, we tried our best not to increase our prices. We only made a separate price list for native pig orders.

It's your choice. Native pigs: crispy skin for an additional cost (but could be too fatty for big sized orders) or, white pigs for more affordable price but should be eaten right away. The point is, as long as it is Cebu lechon--and Manong's Tasty Lechon Cebu at that--you will be treated to a gastronomical fair that is really worth experiencing. Treat yourself, call us at 7032133 NOW!!