WELCOME TO CHATEAU DU MER BEACH RESORT

If this is your first time in my site, welcome! Chateau Du Mer is a beach resort with a beach house and conference Hall. The beach house could now accommodate 10 guests, six in the main floor and four in the first floor( air conditioned room). In addition, you can now reserve your vacation dates ahead and pay the rental fees via PayPal. I hope to see you soon in Marinduque- Home of the Morions and Heart of the Philippines. The photo above was taken during our first Garden Wedding ceremony at The Chateau Du Mer Gardens. You can now read the national and international news in this blog at the right side bar. I have also posted my favorite Filipino and American dishes and recipes in this site. Some of the photos and videos on this site, I do not own, but I have no intention on the infringement of your copyrights!

Marinduque Mainland from Tres Reyes Islands

Marinduque Mainland from Tres Reyes Islands
View of Marinduque Mainland from Tres Reyes Islands-Click on photo to link to Marinduque Awaits You

Saturday, February 28, 2015

Oven Roasted Suckling Pig-Lechon Sa Kawali

The other day during our weekly outing of dining and slot machine playing, my wife and I decided to eat in the Buffet Restaurant of TVC, Lincoln, CA-our favorite Indian Casino. Of the hundreds of dishes ( Chinese, Mexican, Italian, traditional American), the highlight of the buffet that day was an oven roasted suckling pig. It was delicious and the skin was crispy and meat juicy. The problem was we can not find any liver sauce. This reminded me of our Pinoy, Lechon sa Kawali ( Roast Pig in a Pan). I searched for recipes in the Internet. There were several but the following published in the Food Lab I found very simple and easy to follow. Try it and let me know.


Whole Roasted Suckling Pig

Yield: Serves 12 to 16
Active time: 1 hour
Total time: 5 to 6 hours
This recipe appears in: The Food Lab Redux: 7 Pork Dishes for the Holidays The Food Lab: How to Roast a Whole Suckling Pig
Ingredients

1 whole suckling pig, about 20 pounds (see note)
Kosher salt and freshly ground black pepper
20 whole cloves garlic
1 six-inch piece of fresh ginger, cut into 1/2-inch slivers

Procedures

1 Preheat oven to 300°F. Season pig inside and out with plenty of salt and pepper. Fill cavity with garlic and ginger. If pig fits on a single rimmed baking sheet or roasting pan, place him on the baking sheet back-up and transfer to the oven. If pig is too large, remove a rack from the oven and place on your range. Overlap two rimmed backin sheets so that they fit on the oven rack and line the whole thing with foil. Transfer the pig to the overlapped baking sheets then lift the whole oven rack and return to the oven so that the pig is in the center.

2 Roast until an instand read thermometer inserted into the deepest part of the shoulder blade registers at least 160°F, about 4 hours. If ears or tail begin to burn, cover with foil and continue roasting.

3 Increase oven temperature to 500°F and cook until skin is crisp all over, about 30 minutes longer. Remove pig from oven, tent with foil, and allow to rest for 30 minutes. Serve by tearing skin into serving-sized pieces and removing flesh with your fingers and piling it onto a serving platter.

Note: You can order suckling pigs from your local butcher, or from online resources such as McReynolds Farms. Plan on a pound and a half of weight per person. You can feel free to substitute the garlic and ginger with any aromatics of your choice such as herbs, other vegetables, or fruit. Your pig can be removed from the oven and left at room temperature tented with foil for up to two hours after step two and before proceeding with step three if you need to do so for timing purposes.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
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