springer

Recipes 

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simps984

Recipes 

Hmm, I've never done it myself, so I can't vouch for any particular recipe. In digging around, I found a guy who basically took lechon preparation to the next level, with some experimental techniques. He's actually the guy that served lechon and other filipino foods to Bourdain and his crew, so I'm sure he must be good!

Full Menu of The No Reservations Philippines Lechon Lunch, Cebu - Market Manila

Three Little Piggies… - Market Manila

From these links you can probably deduce the stuffings and method for cooking lechon.

Some other resources:
Best Taste Cebu Lechon Recipe
Dissecting a Cebu Lechon… - Market Manila

Kronin

Recipes 

from a culinary perspective,
what is the point of wrapping it in the soaked leaves?

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Cape Brewing

Recipes 

yeah... it looks like a simple spit method of cooking... not to say they aren't absolutely amazing... Like I've said on this thread and others when the topic comes up, it is all what you prefer personally.

Personally... I don't care for the spit method because I think burying the pig in a pit like I do provides for a much more moist and tender meat. The GREAT thing about a spit is the skin... it is nice and crunchy and really tasty. For the pit method, the skin doesn't crisp up any where near like it does on the spit because again... the pit is keeping everything super moist instead of crispy. With the pit method you can't eat the skin unless you take some and toss it on the grill afterwards and even then, it's no where near the same thing.

The stuffing also makes a big difference and the stuffing they use sounds fantastic. I am really going to step up the stuffing this year. I've tossed a few onions and some garlic in there before but nothing like they do on those links. I've also tossed a few ducks in the chest cavity which was really good... but I think this year I'll go with something a lot closer to what they're showing.

Also... the one thing I don't like about the spit method is the work. Even if you get a motorized spit (and I have a motor because I was going to do it) you have to feed hot coals to the thing all night. I host about 100 people the next day and it is a marathon of good beer-drinking, the LAST thing I want to do is stay up for 24 hours straight the day/night before.

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Cape Brewing

Recipes 

It just adds a small amount of protection from scorching from the flame and it cuts down a bit on grease dripping and flaring up (think cheap burgers on closed grill for a few minutes too long). Plus it helps keep the "steam" in the meat... which isn't really steam from water but juices from the fat.

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jgln

Recipes 

That looks great but a fire that close to what looks like woods would make me uncomfortable the whole time, but that is just me.

GilaMinumBeer

Recipes 

I don't do pork but, if I did. Finding the pig is the easy part.

It's finding the polynesian with a palm tree that make this difficult.

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Yeah, I am a Muslim and I like beer.

No doubt you've heard of the Jihadist Muslims. Well, just think of me as a Jiahu'ist Muslim.

I may be wrong on this one but, I doubt Allah has as big an issue with me strapping on a sixer of Chateau Jiahu as he does with the other "good muslims" that prefer to strap on a sixer of C4.

travestyofnature

Recipes 

Wow, this is awesome.

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Cape Brewing

Recipes 

It's not as close as it looks and the fires aren't bonfires... I've had about 1,000 fires for the last five years and it has never been close to a problem.

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gratus fermentatio

Recipes 

Cape Brewing: I'd like to know where you got your spit motor & what brand it is, I'd like to spit roast a lamb/goat on the cheap & the motor is the only thing I can't DIY. Regards, GF.