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Lechón

Lechón by Rod Carbajal

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The Skinny: Went to a Filipino birthday out in Hemet, California.  When I arrived, on the dining table was Lechón which is a whole roasted pig that was cooked over an open fire.  Like a Rotisserie Chicken, the Pig is roasted on all sides for several hours until finish. The process involves basting it while it cooks so the skin crisps up and the color becomes a reddish golden brown.

Rod Carbajal, the Lechón man of mystery, roasted the pig for us and from the comfort of his own home.

The Good: The skin was crispy on one side and fatty on the other, it was pretty much like eating hard meat candy.   I was actually surprised that the crispness of the skin survived 30 minutes in a car as the pig steamed itself up in a closed up box.  I guess that’s a testament to Rod Carbajal’s handiwork.    I’ve had Lechón at least twice beforehand and Rod’s version was the best so far.  He really captured the essence of the pork and maintained the integrity of the skin and fat.

The Bad: The Lechón went from piping hot to cold and then lukewarm throughout the day.  Because of that, the meat became really dry as the dinner progressed.  Despite that, most of the skin was still crispy by the end of day.

Would you eat it again? Sure!  You buying?

More Info: Rod Carbajal is the man that made the Lechón & his house is 30 minutes away from Hemet, which is pretty much in the middle of no where.  Other than that, I have no idea who he is and how anyone can contact him for his services, but I’ll find out sooner or later.

MJ