• How to make the pig skin for lechon, crispy and consistently.

    From berneldagohoy@gmail.com@21:1/5 to All on Fri Dec 27 21:44:36 2019
    On Monday, August 14, 2000 at 2:00:00 AM UTC-5, soc.culture.filipino wrote:
    Looking for aid....help....

    We are 1 for 9 on the scoreboard of how to make the skin on
    the pig crispy when making lechon. Once, only once were we
    able to make the skin crispy...and it did not look very
    appetizing either.

    All the other eight times were complete success,
    esthetically speaking, for the first four hours of cooking
    on an automatic rotisserie, that we have designed
    ourselves - that is until four hours...then hell broke
    loose each time. The skin burst and we ended up with a
    denuded lechon that has rubbery skin.

    We have been using 35 to 40 lb suckling pig. We have tried
    slow fire, to quick, brisk rapid fire, from slow turn to
    medium fast turn...put the charcoals closer, move them
    farther...brush the skin with water, water and salt, milk,
    oil, olive oil, but with virtually no success.

    What are we doing wrong? What is the recipe for making a
    suckling lechon, crispy?

    Thanks.

    PusongPinoye2

    P.S. This is part of a friendly, gentlemen's bet. No
    commercial agenda here. It is simply mind-boggling.
    Appreciate any tips or guidelines.

    Ppe2


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    This is what I learn from our town old timer lechon expert, mix 1 part baking soda and six ten part milk and brush on the pig while its roasting it really make the skin crunchy....

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