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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