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“Mr. Cochinillo has the right idea in mind then, by creating a version that is just as homey, with a new touch that break the archaic mold the dish has often been left in. ”
— Pepper.phREAD MORE
“Pinching further down, past the skin, we discovered meat that was between slightly firm and almost falling apart. And like the aroma and the skin, the meat was all we expected it to be and so much more — softer, more flavorful, lean yet moist and melting in the mouth.” — Inquirer.netREAD MORE
“There’s a marinade that he himself mixes, including olive oil... All this talk whets our appetite even more. The smoky flavor is irresistible. With a bit of nervousness we chew on the first few slices of the meat. It is so soft it almost melts in the mouth.” — Inquirer.netREAD MORE
“Mr. Cochinillo was an idea that had been stewing at the back of his mind for years, along with fabada, lengua, fideo, callos” — thediarist.phREAD MORE
“Food photographer Tinee de Guzman’s absolute love of food led him to go where no one in his family went—the backyard, where he installed his own brick oven so he can slow-roast herb-stuffed suckling pigs to crisp perfection. Tinee chooses the babes in the city himself, breastfed for barely a month, making for the juiciest and tenderest cochinillo that you can cut with a plate like they do in Spain.
“Craving lechon but can’t finish the whole pig? Get the next best thing. This bronzed cochinillo promises fall-off-the-bone lean meat, made moist by hours of cooking inside a brick oven. The Babi Guling on the other hand, borrows the flavors of Bali, stuffing the suckling pig with a mix of ginger, turmeric, coriander, and chili, thus turning this spectacle into a spicy slice of bliss.”