Lechon

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

La Loma, Manila - lechon

This entry is dedicated to Jayred whose last lechon experience in Switzerland was a disappointment.

The mainstay of every barrio fiesta, lechon is the Philippines’ national food. A whole pig is cleaned out of its entrails, stuffed with banana leaves – sometimes with paella – and roasted slowly over live coals while the skin is brushed with oil colored with atsuwete (annatto) to achieve that deep reddish brown color, and traditionally served with a sweet-sour liver-based sauce. In the Philippines, you can buy them whole or by the kilo. La Loma in Manila is well-known for rows and rows of lechon outlets.

Young pigs are best for lechon – the rind (skin) is thin and there is very little fat. While lechon in the Tagalog region is rather bland without the sauce, in Cebu, the pig is stuffed with spices and seasonings wrapped in banana leaves. During roasting, the meat absorbs all the flavors and the cooked lechon is pleasantly seasoned and more aromatic.

More lechon photos in Manila & Beyond.

July 6, 2006  Print This Post   
Tagged:

Comments are closed.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Pearl BallsPearl Balls
Buko (coconut) juice and strawberries smoothieBuko (coconut) juice and strawberries smoothie
Adobong Palos (Eel)Adobong Palos (Eel)
Baked chicken a la sinigangBaked chicken a la sinigang
Ensaladang Talong (eggplant salad)Ensaladang Talong (eggplant salad)

Conversations