On the last weekend, before going back to the mother land, our Spanish manager suggested a lunch party with a special cuisine in mind... Lechon de leche!The plan was to have a lunch party at a private park with a very nice lagoon which quickly dissolved by unforecasted rain. Good thing that we had a plan b and went to Alfredo's very cozy house.
The initial plan was we will prepare the little pig (cerdito?) from start (live pig) to end (full stomach). :)) Thankfully this was not the case. A non squilling pig was already found in Jaime's car trunk, thanks to the Mesa de los rancho!
Unfortunately though, we did not have time to create the actual pit roast but fortunately we have the next best alternative, La Parilla!
A fun fact: In Uruguay and Argentina, you will almost always find the parilla, or grill en ingles, in every restaurant. You can't blame them though as they have very good (cow) meat here.
The pig was then marinated with chimichurri. A mixture of several herbs and spices that is even used as a sauce/dip to parillad(?) cuisines.
Since the pig would take a few hours (took around 3-4hrs) to cook, several other dish was cooked on the same parilla and served.
Everythings was que rico! The provolone (a type of chewy cheese), chinchulin (semi-crunchy cow isaw), chorizzo and morron (bell pepper)!
We also did a bit of taste testing of Uruguay's number one drink of choice, Mate (ma-te)!
The addiction for mate in this country is phenomenal, as seen on Daryl (center) imitating a typical Uruugayan on the street. I'm not sure if it is because of it looking like weed, but it sure looks healthy since it is purely organic.
Since the downpour subsided, we decide to have some fun shots in Alfredo's garden.
After a few hours of eating and mingling! Finally the main course! And there is no better accompaniment to a lechon than Mang Tomas sarsa (pork liver sauce).
As for the verdict, the lechon meat was really tender and tasty. Kudos to the chef!
The only thing missing really is the crispy skin that we have grown accustomed to. Maybe next time we will try to create a roast pit create an even grilling of the pig. But all is well and good and everyone enjoyed a very fine meal! ^__^
After several servings, I was so full i wasn't able to take anymore pictures.... the end :))
para mas fotos, puede clic aqui: Flickr: Lechon @ Alfredos
para mas fotos, puede clic aqui: Flickr: Lechon @ Alfredos
Hangkyut ng bunny! :)
ReplyDeleteYung bunny lang napansin ni Au haha! Nice pics dude!
ReplyDeleteNasa-shy 'yung mga bote ng Mang Tomas. Hehehe.
ReplyDeleteFilipinos are accustomed to the crispy skin, but this can still pass as a lechon.
ReplyDeleteIt takes skill and a meticulous eye to perfect the cooking of lechon.The crispy orange-brown skin indicates that it's at its best.
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