Thank you for purchasing a Zubuchon Lechon. Our lechons are generously stuffed with the finest spices and ingredients, and roasted on a fresh bamboo pole over natural charcoal flames. Our lechons have no MSG or any artificial flavors/flavor enhancers nor preservatives. While we wish you could taste our lechons when they are fresh off the flames, allow us to suggest a few tips for enjoying your lechon…
We strongly recommend that you consume this lechon within 4 hours from the time the packaged whole lechon is delivered to you for transport by check-in baggage or from the original scheduled departure time of the flight on which your lechon will be traveling. Please do not leave the lechon in a warm vehicle or location to prevent possible spoilage; it is best to transport the lechon in cool conditions. The cargo hold of most planes is a very cool 40-45F, so they travel in ideal conditions while in flight.
As soon as your lechon gets home, open the box and carefully lift the lechon out onto a large serving platter/tray, discarding the grease-proof paper it was wrapped in. Test the skin and if it is sufficiently crispy, the whole lechon may be brought to the table and served. It is likely that the underbelly will soften up due to the natural juices and all the stuffing ingredients in the stomach cavity.
If you would like to heat up your lechon before serving, we do NOT recommend heating up the entire lechon in an oven or even over a charcoal fire, as you are likely to inadvertently soften the skin while achieving lukewarm results with the meat. Instead we suggest the following steps which we find yields good results:
1. First, pre-heat your oven to 375F. Prepare some baking pans and cookie racks. Cut into the lechon skin starting at the top spine of the lechon, and carefully peel away the skin with minimal fat attached to it, and place it on a cookie rack on top of a baking pan. Do not overlap the skin. Place the pans aside while the oven is heating up and you chop up some of the meat.
2. Cut up some of the meat, including ribs, thighs, etc. and place this on a baking pan along with some of the stuffing. Place this in the oven at 375F for approximately 10-12 minutes to heat up the meat.
3. Next, place the pans with the lechon skin in the oven and watch it carefully. You will notice that the skin will first soften up and render some fat, and then it will crisp up rather quickly after that. Immediately remove the skin and allow it to cool for a minute or two before using a knife or scissors to cut it into bite sized pieces. Do not leave the skin in the oven for too long, it will burn and get bitter. Alternatively, for truly over-the-top treatment, the skin can also be deep fried for a few seconds to crisp it up.
4. Serve the crisped skin and re-heated lechon meat as soon as they are ready.
We hope you enjoy your Zubuchon. Please do not hesitate to call us if you have any questions or comments. Thank you.
Zubuchon 032.254.7342 and 09158222066