LECHON: MODERN ROASTED PIG COOKING in COMMERCIAL STYLE

 The word lechon is actually a loan word from a Spanish term "piglet". And actually, it was the Spanish who introduced this tasty dish that Filipinos come to love and made as a national dish. Despite all regional cuisines winning palates of many Pinoys, still Lechon is the fairest of all.

Video of Roasting lechons for commercial quantity

GREAT EXPECTATIONS
Lechon is expected to be crispy, crunchy and delicious (with the wow factor at first bite.) In some variants, it should have that lemon grass taste to it that captures your senses at once and eating the inner meat should have that soft melting feeling in your mouth. That oily feeling when that crispy skin lands in your mound is heaven and adding to is the crunchy sound it makes.

CHALLENGES
Lechon's cooking producer is one of the most painstaking thing for people who wanted to try roasting a big pig. Though the pig is domesticated, it can really go insane when it felt something's amiss. That's why it needs two or more people to ease the challenges of doing this Philippines' Spanish-inspired culinary pride from start to finish. 

ROASTING PROCESS

The pros slaughter the pig early in the morning because they knew lechon making requires a lot of time. There's a calculated time for each process from cleaning to slicing and putting ingredients and roasting. It should be done before the the occasion starts if there's family event and it should be done much earlier before the lechon seller opens his shop.
Not only that it requires time, but also it requires the proper cooking for the reach desired crispiness and delicious taste by controlling  the charcoal heat.  

LASTING TRADITION
And the tradition of having a lechon during fiesta is really a Filipino heritage worth noting. For most fiesta guests, lechon will be the highlight of the host's table. 

As a national dish it is not only eaten during fiestas but some families, see to it, that lechon is ever present during Christmas parties, birthdays, anniversaries and more occasions. After all, for the modern Filipinos, having a lechon during occasions, is a symbol of success or a celebration of life.

MODERN TWIST

But tradition has evolved. Now lechon meat can be bought in kilos. Well, it's the result of economics. 

Some chose to order smaller pigs like the Cebu lechon that is spicier than the classic (original). There are also small lechons with seafood mix.

BATCHOY: THE PERFECT RAINY DAY FOOD

It's a stormy week again? Well, one thing that can cure our hunger on a rainy day and gives us a comforting feeling is one soup that really is satisfying to the stomach. BATCHOY or batsoy is a very popular FIlipino noodle soup cuisine that originated in the Visayas. And it is one perfect rainy day food.

21 resto's batchoy

It is usually composed of pork offal, crushed pork cracklings, chicken stock, beef loin, and round noodles. There are many origin stories about this delicious dish. The original and most popular variant, the La Paz Batchoy, traces its roots to the Iloilo City district of La Paz, in the Philippines. However, the origin of the La Paz Batchoy is unclear with several accounts claiming credit for the dish.

One restaurant that's filled to to brim especially during rainy days is Super Batchoy House. Super Batchoy House is located in Bacolod City, Negros Occidental. They have branches spread all over the city. Their delicious Batchoy has been sold for many years and still has the consistent flavor that many are still hooked to eat even up to this day.

Meanwhile, a Shell gasoline station in Bacolod where its convenience store serves Special Batchoy with cheaper price. It's very tasty for its price. However, drinks are sold with the usual convenience store pricing which is usually higher compared in restaurant or eatery. Batchoy is a Filipino noodle soup of pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. There are more restaurants that serve batchoy and these are Ted's, Deco, 21 restaurant in Bacolod, Nick's in Manapla, and even Shell convenience stores.

Different VARIANTS of BATCHOY:

ORDINARY or REGULAR BATCHOY - no egg and no offals or chicharon (sometimes smaller serving) SPECIAL BATCHOY - with egg, chicaron and offals (bigger serving) SUPER BATCHOY - with raw egg, offals, chicharon, bone marrow. usually served in bigger bowl