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
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.
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
MODERN TWIST
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.
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.
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.
