Lechon – aka roast pig

I am so fascinated by blogger MarketMan’s Lechon Chronicles . His obsession for this particular roasted fare wins the Test Kitchen award of excellence. I am so inspired, I am determined to roast a lechon – although in the confines of my oven – before the end of this year!

9 thoughts on “Lechon – aka roast pig

  1. 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.

  2. 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!

  3. 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!

  4. I've been following Marketman's lechon chronicles as well πŸ™‚ Well, I am a big fan of lechon, hehe πŸ™‚

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

  5. 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!!!

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