Lechon: The Science Of Perfect Crispy Skin

カートのアイテムが多すぎます

ご購入は五十タイトルがカートに入っている場合のみです。

カートに追加できませんでした。

しばらく経ってから再度お試しください。

ウィッシュリストに追加できませんでした。

しばらく経ってから再度お試しください。

ほしい物リストの削除に失敗しました。

しばらく経ってから再度お試しください。

ポッドキャストのフォローに失敗しました

ポッドキャストのフォロー解除に失敗しました

Lechon: The Science Of Perfect Crispy Skin

無料で聴く

ポッドキャストの詳細を見る

🐷 What makes the skin of a perfectly roasted pig shatter like glass? In this episode of Umami, host Rafael Santos cracks open the science and soul of lechon, the iconic Filipino roast pig. We trace its roots from pre-colonial Visayan feasts through Spanish cochinillo influence, explain the Maillard reaction and collagen transformation behind the legendary crackle, and break down why Cebuano, Luzon, and Bacolod styles are all righteous in their own way. Then we head to diaspora kitchens in LA, New York, and Vancouver where the lechon tradition has gone brilliantly underground. Bring napkins.

00:00 — The sound of skin shattering at dawn in Mandaue
01:18 — Before Spain: pre-colonial pig roasting in the Visayas
04:02 — The word "lechon" and what the Spanish actually added
06:45 — Three things that have to happen for the perfect crackle
10:30 — The Maillard reaction: chemistry you can hear
13:12 — Collagen, gelatin, and the physics of pork fat
16:48 — How the lechonero actually roasts a pig for five hours
19:33 — Air fryer, pressure cooker, lechon manok: what each shortcut costs
22:10 — Cebu versus Luzon versus Bacolod: the great regional argument
26:47 — Why lechon is not really food, it is an event
30:15 — The diaspora: lechon black markets in LA, Queens, Vancouver
33:50 — The modern chef movement: heritage pigs and respect for fire
36:42 — Mang Inasal, mall food courts, and a cuisine that stays alive
39:00 — Coming back to the table: what lechon is actually for

adobo, Filipino food, sinigang, sinigang recipe, Filipino cooking, food history, food documentary, Maillard reaction, crispy pork skin, Cebu lechon, Bacolod lechon, Visayan cuisine, diaspora food, Anthony Bourdain, Mang Inasal, regional cooking

Become a supporter of this podcast: https://www.spreaker.com/podcast/umami--7248864/support.

Thank you for listening to Umami with Rafael Santos.

Follow the podcast for more deep dives into the science, history, culture, and hidden stories behind Filipino food—one dish at a time.

Support Umami financially and help us continue producing new episodes:

https://www.spreaker.com/podcast/umami--7248864/support

Disclaimer: This podcast is intended for educational, cultural, and entertainment purposes. Historical accounts, recipes, origins, and regional food traditions may vary across communities and sources.

Produced by HustleStudios Podcast Network.

まだレビューはありません