The Accidental Smallholder Forum

Livestock => Pigs => Topic started by: Abdnpete on May 31, 2016, 05:12:13 am

Title: Sweeten the meat
Post by: Abdnpete on May 31, 2016, 05:12:13 am: Hello everyone,
Thank you for letting us join the forum. We am planning to start a small pig farm in the Philippines from land that my wife has inherited, We will be using this forum a lot to get us started. Our first question is In the Philippines pigs from Cebu are more expensive because of there sweet meat, we would like to replicate them in Manila but the Cebu farmers are all tight lipped how they do this. Does anyone know how they do it, I though may be sweetcorn butwould it work?

Thanks
Pete & Marissa
Title: Re: Sweeten the meat
Post by: landroverroy on May 31, 2016, 01:50:58 pm: It's not the way the pig is raised - it's the way it's cooked.
The philippino speciality pork dish is "lechon" which means suckling pig. The lechon produced in Cebu is the very best flavoured of all and is sent all over the world. :yum: But the closely guarded secret is in the herbs and spices that the meat is cooked in.

I find it highly unlikely that this secret, guarded for years in the Philippines, has been exclusively divulged to the members of this forum. :sunshine:
Title: Re: Sweeten the meat
Post by: waterbuffalofarmer on May 31, 2016, 03:12:18 pm: Quote from: landroverroy on May 31, 2016, 01:50:58 pm
It's not the way the pig is raised - it's the way it's cooked.
The philippino speciality pork dish is "lechon" which means suckling pig. The lechon produced in Cebu is the very best flavoured of all and is sent all over the world. :yum: But the closely guarded secret is in the herbs and spices that the meat is cooked in.

I find it highly unlikely that this secret, guarded for years in the Philippines, has been exclusively divulged to the members of this forum. :sunshine:
If only..... if only..... :roflanim: I would try some chefs which deal with pork philipino cooked style and they might know variations of it which is similar to the origional.
Title: Re: Sweeten the meat
Post by: shygirl on May 31, 2016, 03:50:59 pm: what is grown in phillipines? maybe its a by-product,ie sugar or something.
food does affect meat, look at veal or heather honey etc
Title: Re: Sweeten the meat
Post by: Marches Farmer on May 31, 2016, 07:32:58 pm: Cooked with some pineapple ....?
Title: Re: Sweeten the meat
Post by: landroverroy on May 31, 2016, 07:48:59 pm: I rather think that such a closely guarded secret, that no one else has been able to even get close to, is likely to be something a bit more subtle than sugar, honey, or pineapple. :thinking:
Title: Re: Sweeten the meat
Post by: silkwoodzwartbles on May 31, 2016, 08:07:47 pm: I've found a lechon recipe - worth a go? http://www.filipinofoodrecipes.org/lechon-belly-ala-lechon-cebu-recipe (http://www.filipinofoodrecipes.org/lechon-belly-ala-lechon-cebu-recipe) Looks like evaporated milk is the secret...? :fc:
Title: Re: Sweeten the meat
Post by: Abdnpete on June 06, 2016, 02:25:08 am: That could be it my mother in law cooks a whole pig on a spit roast on a special event, the bit about stuffing the bellycould be the give a away, well no cebu pigs for me thanks for the input
Title: Re: Sweeten the meat
Post by: fsmnutter on June 06, 2016, 08:17:19 am: Some of the flavour must be down to breed as well, I have noticed our kune kune pork has a sweet taste that I have never known in other pork.