How to make the skin of skewered whole pig (lechon) crunchy?!
Season the meat side of the belly and roast at 350F for about an hour to 90 minutes.
Turn up the heat to 425F roast for about 20 to 30 minutes.
The skin will become crispy and blister.
You need to keep an eye on the skin so it doesn't burn.
Edit... I missed the part about whole pig.
Deep frying is impractical.
Generally, you want to cook at a moderate heat and blasting the heat near the end of the cooking process.
Also, what I'm familiar with is Chinese roast pork and Cajun cochon de lait. Typically, I've seen those roasted vertically where the oil from below the skin sort of self-baste the skin and produces a nice crackling skin.
If you're cooking in the oven, I would recommend that you cook it skin up the entire time so the skin has time to dry and crisp up.
Answers: I recommend you use a pork belly about 2 lbs.
Season the meat side of the belly and roast at 350F for about an hour to 90 minutes.
Turn up the heat to 425F roast for about 20 to 30 minutes.
The skin will become crispy and blister.
You need to keep an eye on the skin so it doesn't burn.
Edit... I missed the part about whole pig.
Deep frying is impractical.
Generally, you want to cook at a moderate heat and blasting the heat near the end of the cooking process.
Also, what I'm familiar with is Chinese roast pork and Cajun cochon de lait. Typically, I've seen those roasted vertically where the oil from below the skin sort of self-baste the skin and produces a nice crackling skin.
If you're cooking in the oven, I would recommend that you cook it skin up the entire time so the skin has time to dry and crisp up.
Deep fry it is my favorite way but you can bake it as well.
I like to marinate mine overnight with lemon juice and some herbs to give it extra flavor.
You can cook the whole pig skin down and at the last hour of cooking you turn it up and let it get crispy. Oh, are you cooking it in the over or roast in a open fire. Have fun and be care you can get burn.
If you mean while cooking the whole pig, it is done by brushing the skin often with banana leaves dipped in water.
If you mean leftover lechon skin, it should be deep fried in very hot oil.
batter fry it! there is no other way.. baking wont work as good!
I dont know how to help you there but..
Damn it! i'm craving for some lechon right now.. no matter how unhealthy this seems, but the skin is the best part!