Re-experiencing the Philippine Lechon

by: Kate Cancio


Our very own Lechong Baboy is perhaps the most sinful food on the planet. It’s a rare mouthwatering delicacy that never loses its charm and gourmet appeal to natives and foreigners alike. While it originated in Spain and enjoys widespread fame in other countries like Cuba, Dominican Republic and some parts of Latin America, there’s something about the Philippine Lechong Baboy that makes it extremely special and distinctly Filipino.

letson

At First Sight and Smell

Who can deny that the suckling pig is a sight to behold at any occasion? Be it a kid’s party, wedding anniversary, or a town fiesta, the Lechon never fails to glorify a function with its rich golden-red or scrumptiously brown allure. Surpassing countless generations, its mere presence connotes abundance and festive living.Often seen gracefully pierced with a bamboo stick, or perched on the center of a dining table, this glorified and sought-after dish is incredibly inviting with its unique and appetizing smell that makes it absolutely nothing like any specialty you’ve ever come across before.

To resist the Lechon is a challenge that requires immense self-control, simply because the moment you lay eyes on it and take in its visually tempting, hunger-amplifying goodness, you’re under a very powerful spell that’s tough to break.

The Magic is in the Skin

Heavenly – that’s just one of the words that best describe the unbelievable crispiness of a well-made Lechon once you bite into its lusciously roasted skin and soft, juicy meat. The skin has especially become an all-time favorite, as it’s characterized by an addictive form of crunchiness that makes it a perfect companion for a few bottles of San Miguel Beer, and other alcoholic beverages.

Yes, it all begins with the skin. You taste a small piece of the first layer, savor an unparalleled satisfying flavor, and the next thing you know, you’re hooked.

It’s a Filipino Thing

An authentic Filipino celebration would not be complete without this local food for the Gods. The Lechon has become a fixture at important dining occasions regardless of financial capacity. The rich provide the most expensive ones at their formal gatherings, and the poor make an effort to have at least one medium-sized adult pig at reunions even it means doing it from scratch.

But what makes the Philippine Lechon different from those of other nations’ is the fact that Pinoys prepare their food with warmth and sincerity that stems from an inherent year-round hospitality and strong family ties – necessary ingredients that turn any type of feast into a grand one.

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