Lechon – A popular savory dish

4 12 2009

For those of you who don’t know what lechon is, it is a whole roasted pig.  The name comes from a Spanish origin, meaning suckling pig.  I recently tried I think was the best lechon I have ever eaten.  I am usually not a fan of eating lechon, except for the skin – the part that everyone takes first and is gone so quickly.  When it comes to eating Lechon Kawali, when it is served cut into smaller pieces and pan roasted, the difficulty is to separate the meat from the fat.  The crunchy skin is the real treat.  Sauce made out of liver mixed with garlic, pepper, vinegar, and onion is usually eaten with the whole Lechon.

Its popularity in the Philippines is so high, that there is actually a festival held in the province of Balayan Batangas, where the Philippine people display lechons wearing costumes.  The Philippines is not the only country, however, that carries Lechon as a popular dish.  Other Spanish-speaking countires such as Puerto Rico, the Dominican Republic, and Cuba serve the suckling pig.  Lechon can mostly be seen at any special Filipino occasion including weddings, anniversaries, graduations and birthdays.  Even though this delicacy can be quite pricy, Filipinos are always willing to way up a good amount to keep the tradition at parties alive.

-Racquel Aquino

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