Kitchen Musings

9 Comments so far ↓

• Gay Jul 17, 2008 at 7:13 am

  Love his Lechon Chronicles too and would like to try them out as well.

• MyKitchenInHalfCups Jul 17, 2008 at 8:58 am

  Good little piggy in heaven . . . and when would you be putting this little piggy in your oven, I'll need to know to make reservations ;0)
  40 years ago we ( 2 couples) roasted a pig over an open pit – the two husbands stood out in the rain for 8 hours – It was the most amazing pork I've ever eaten!! This pig looks fantastic.

• Marvin Jul 17, 2008 at 10:12 am

  Oh man! I can't wait to see this, Veron! It would definitely be helpful to see a recipe for Lechon that we can easily do here in the states!

• bb Jul 17, 2008 at 6:49 pm

  How big is the lechon you're roasting in the oven? More to the point how BIG is your oven?? Can't wait to hear about it. I've done whole pig on a spit over fire…simply awesome! Juicy meat, crackly skin…mmmmmm!

• joey Jul 22, 2008 at 1:13 am

  I've been following Marketman's lechon chronicles as well Well, I am a big fan of lechon, hehe

  I'll follow your's too! If you can make lechon in your oven I'll try it in mine as well!

• Aran Jul 23, 2008 at 4:48 pm

  we have a caja china which is a big wooden box that cubans use to roast whole pigs. We had a bbq last year and it was a success. Everyone loved it!!!

• Philippine Lechon Apr 4, 2009 at 12:39 am

  Can't imagine how big your oven,and how big the pig.The lechon is usually the highlight and the most popular dish of these events

• philippine lechon Oct 20, 2009 at 8:27 pm

  I love the Lechon Chronicles. I tell that to my mom so that she can try it. Thanks.

  -missey

• mahogany bedroom furniture Nov 6, 2009 at 9:07 am

  Cooking a big pig! WOW! I would like to see that.