Lechon (Philippines)



Derived from the Spanish word for roasted suckling pig, Lechon is one of the most popular dishes in the Philippines. Slow braised suckling pig is usually stuffed with lemongrass, tamarind, garlic, onion and chives and then braised on a large bamboo skewer over an open fire.

It is traditionally served on a plate, at celebrations and events such as weddings and Christmas. The meat is properly browned, people tend to eat the pork all over, and its brown crispy skin is particularly fond of.

Lechon is usually served with a thick and rich liver sauce cooked with sugar, fresh herbs and vinegar. If anything remains after the feast, the leftovers are often made into lechon coleslaw, which is slow-cooked with vinegar, garlic, and liver dressing for that extra flavor.

The dish is popular outside the Philippines, especially in countries such as Cuba, Puerto Rico, the Dominican Republic, and Spain. Some famous chefs even named lechon the best pork in the world.

ENJOY YOUR MEAL


 

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