Lechon is the Spanish name for pig, in the Philippines it means a spit-roasted pig. Lechon is prepared by stuffing the inside of the animal with herbs and vegetables. The pigs are slowly hand roasted on top of charcoal for hours till their skin turn reddish brown and the inside flesh becomes tender. The dish is often served with a thick liver sauce cooked with vinegar, sugar and herbs.
La Loma district in Quezon City praise itself as being the lechon capital of the Philippines.
Started by Mang Tomas in the early 50′s his business got a lot of competitors. The other top lechon makers are Mila, Pingping, Lito, Aling Nene and Nelia to name a few. The roasted pigs are displayed on the sidewalks.
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