Results of my Lechon Roasted Pig Experiments
I tried pure roasted pig / lechon from several restaurants over the few weeks to see if this was a suitable paleolithic meal.
I found that the taste was good. The fats were indeed filling. The only problem and very big problem with lechon these days is MSG! Mono Sodium Glutamate, Vetsin, Aji No Moto… unacceptable!
I am sensitive with my body symptoms since I went fruitarian, then raw paleolithic and I noticed itchy symptoms and inflammation symptoms with eating lechon. Now I know the culprit. MSG.
Of course I asked the attendants who sold the lechon and they admit when MSG is used. MSG is used in all the dishes, even in lechon.
I surfed around for some information regarding lechon stuffings and this post came up from Pinoy Exchange:
What makes one lechon taste better than the other?
The STUFFINGS!
Originally and long time ago the only stuffing placed in the stomach cavity of the lechon are heated banana leaves! That’s it, and you taste just pure lechon.
Now the original taste of a well roaste pig is disguised with the used of various herbs and spices as stuffing. And the price opf the lechon increases with the kind and amount of stuffings used.
Nowadays the stuffings will consists of any or all of the following:
sliced onions, green onions, sliced onions, whole cloves of
garlic, lemongrass, sometimes rubbed extensively with MSG (vetsin),
black pepper, cracked or ground and lots of salt.So unless, one knows what is put in as a stuffing some who partake of the lechon could suffer migraine headache if they are allergic or have some reactions to vetsin.
So sad. If you want safer pork, find an organically raised pig and cook the meat yourself.
Unless you know the cooks and actually know there is no MSG added to the pig, then lechon may be a good paleolithic meal that supplies a lot of fats. But in the absence of actual knowledge, you must assume that the lechon has MSG. And that makes it unacceptable.