Lechon

Our lechon or slow-roasted pig is considered "the best pig ever" by famed chef Anthony Bourdain.

Lechon is generally served on special occasions. Although some hosts prefer a chopped up lechon served on a chaffing dish, many still clamor for the whole lechon and person-who-will-carve-it package as it serves as an absolute status symbol and focal point in a traditional Filipino banquet. One can easily get lechon within Metro Manila but a lot of people still order for an authentic lechon from Cebu, a province in the central part of the country.

A good lechon should have meat that is evenly and fully cooked, tender and not dry, and its skin should be crisp. Most people eat lechon with a thick brown sauce. This is pork liver paste mixed with vinegar, sugar and herbs and thickened with breadcrumbs. Others just prefer vinegar with chilies. (Philippine Food and Life, p.42)

To read the article in TIME.com, click HERE.



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