Lechon de Leche with Black Truffles a la Marketman!
Superb! An experiment with wonderful results! The finest and thinnest crispy lechon skin with the aroma and crunch of truffled salt. The ribs redolent with flavor and so incredibly juicy. Sweetness and pungency from slowly roasted garlic; truffle puree coating all of the stuffing items and walls of the pig's cavity. The meat was well-seasoned and aromatic. An unusual variation on lechon that is probably going to become a MM household favorite. The idea started when I found a bag of fresh cranberries at the newly opened S&R Cebu in the reclamation area. I bought it and some oranges with the intention of making cranberry sauce/compote. Then I thought, why not do a version of Thanksgiving dinner where the main course was lechon, but served with cranberry sauce and potatoes...
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