Push Admin

Because it's Noche Buena time: how to make your own lechon de leche

Article (news)

Angeli De Rivera

<p>Lechon is the centerpiece of many grand Filipino celebrations. But, for a twist on an old favorite, cochinillo or lechon de leche—a roast piglet—is something you may want to consider. Because young pigs are used, cochinillo is milkier and juicier. But their <em>balat</em> is no less burnished or crackling when roasted right.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2018/15/8pig.jpg"/><figcaption>Chef Tinee de Guzman</figcaption></figure></div><p>Tinee de Guzman, dubbed Mr. Cochinillo, has perfected his formula of roasting cochinillo del cielo, which he cooks in customized brick ovens in his pork shack. Because it&#x27;s highly seasoned, cochinillo needs no liver sauce. De Guzman&#x27;s prized piglets have earned him praise, including from TV host Bobby Chin of World Café.</p><div><strong>Click on the image below for slideshow</strong></div><div class="media-content"><div class="slider-for"><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2018/15/1pig.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2018/15/2pig.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2018/15/3pig.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2018/15/4pig.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2018/15/5pig.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2018/15/6pig.jpg"/></div><div><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2018/15/7pig.jpg"/></div></div><div class="media-content slider-desc"><div class="item-desc"><p>Marinating with a special mixture using de Guzman&#x27;s secret recipe. </p></div><div class="item-desc"><p>Massaging thoroughly every time a new ingredient is added on to the meat. </p></div><div class="item-desc"><p>A generous pour of olive oil before roasting. </p></div><div class="item-desc"><p>Salt is added last to retain juiciness. </p></div><div class="item-desc"><p>Basting the cochinillo with olive oil for a crispy finish. </p></div><div class="item-desc"><p>Aluminum foil should be wrapped on the ears and tail to avoid it from burning. </p></div><div class="item-desc"><p>A small plate can slice through a cochinillo. It also makes an impressive way of serving. </p></div></div></div><p>1. Thoroughly clean piglet, preferrably one that&#x27;s sourced locally. Scorch excess hair using a burner and trim hooves and the claws.</p><p>2. Marinate the pig and store in a freezer to allow the flavor to develop.</p><p>3. Before roasting, air dry pig to remove excess liquid. Rub with a mixture of olive oil and salt. Wrap foil around the ears and tail to avoid burning.</p><p>4. Baste with olive oil to keep skin crispy at intervals within the 5 to 6 hours it takes to roast the pig.</p><p>5. Rest the pig for 30 minutes to 1 hour before serving.</p><p>Notes: For leftovers (if there are any), freeze the meat. Reheat in the oven at 232°C for 20 to 3o minutes. Baste with olive oil to add moisture.</p><div> </div><address><em>Mr. Cochinillo </em></address><address><em>5 Parakeet St. cor Swallow Drive, Green Meadows Ave, Meycauayan, Bulacan</em></address><address><em>+632 633 0043, +63 999 881 0810 </em></address><address><a href="http://www.mrcochinillo.com/order-now/" target="_blank"><em>www.mrcochinillo.com</em></a></address><address><em>Order a week in advance. Mr. Cochinillo also offers spanferkel (German roast pig), babi guling (Indonesian roast pig), and fiduea (Spanish seafood pasta).</em></address><div><em>Photographs by Pat Mateo and Jar Concengco</em></div><div><em>This story first appeared in Vault Magazine Issue 18 2014.</em></div>