Sunday, February 10, 2013

Lechon Buwaya (Roasted Crocodile)

About two years ago when the City of Davao has caught much the attention of the public, and of course, the Philippine media, because of a different kind of lechón - the notoriously talked-about Lechón Buwaya (Roasted Crocodile). The Crocodile park says all the crocodiles they serve are cultured ones.



Last October 2011, the Davao Crocodile Park launched its "Croctoberfest 2011" in Davao City where saltwater crocodiles were roasted in the traditional way of cooking lechon. These were farm-bred saltwater crocodiles whose skins are usually sold commercially for leather and their meat for food consumption. The Davao Crocodile Park secures special permits from the Philippine Department of Environment and Natural Resources (DENR) before these farm-bred crocodiles are slaughtered for commercial or food purposes. 

Saltwater crocodile

How to cook Lechon Buwaya

The whole crocodile was marinated overnight in beer, pineapple and calamansi juice, coco syrup, chillies, pepper corns, and various spices. Roasted over hot charcoal fire for well three hours, the croc's edible meat emits a distinctive pungent smell, strong, and penetrating.

Newly hatched Saltwater crocodile 

Saltwater crocodile (Crocodylus porosus) is the largest of all living reptiles. It also known as the estuarine or Indo-Pacific crocodile, and is found in suitable habitats from Northern Australia through Southeast Asia to the eastern coast of India.



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