Lechon is a Filipino delicacy found in fiestas, weddings, birthdays, or whatever occasion there is. It is always the center of attraction on the buffet table. Lechon is the Tagalog translation of roast pork.
After it gets roasted, the pig’s skin becomes so crispy that it produces a crackling sound while being munched. The taste is enhanced when it is dipped with a gravy-like sauce, which is collectively known as “Mang Tomas,” even though “Mang Tomas” is just a brand of the gravy-like sauce that is specifically made for roasted pigs and chickens. To many Lechon lovers, the skin is the tastiest and most delicious part. In parties, the meat and fats are often left out because of the bland taste.
The delicacy is believed to originate from the China. After generations of tweaks from the original recipe, Lechon became a lot different from the recipe that the Chinese introduced to us many centuries ago.
Roasting a pig is an easy but long process. After all of the pig’s internal organs are removed, it is stuffed with either Sampaloc, Tanglad or Onion leaves to provide aroma and a little sour after taste. Then a bamboo stick is pierced in its mouth until it passes through the anus. The bamboo stick serves as the pig’s holder while it is being roasted under the charcoal. The bamboo stick is then rotated continuously for three hours or more – depending on the size of the pig that is being roasted, so it will have an even brown color. The brown color signifies that the pig is already roasted. At what shade of brown will one know that the roasting process is finished is upon the discretion of the one roasting the pig.
No cooking oil is required. The pig’s body fat, which boils in the process of roasting, serves as the oil. Its body fat is also the reason why the pig’s skin becomes very crunchy after it gets roasted.
A lechon makes any Filipino celebration a real feast! It is even better served as the perfect complement to other traditional dishes such as pansit, pinakbet, kare-kare, crispy pata, fruit salad and ube macapuno.
After it gets roasted, the pig’s skin becomes so crispy that it produces a crackling sound while being munched. The taste is enhanced when it is dipped with a gravy-like sauce, which is collectively known as “Mang Tomas,” even though “Mang Tomas” is just a brand of the gravy-like sauce that is specifically made for roasted pigs and chickens. To many Lechon lovers, the skin is the tastiest and most delicious part. In parties, the meat and fats are often left out because of the bland taste.
The delicacy is believed to originate from the China. After generations of tweaks from the original recipe, Lechon became a lot different from the recipe that the Chinese introduced to us many centuries ago.
No cooking oil is required. The pig’s body fat, which boils in the process of roasting, serves as the oil. Its body fat is also the reason why the pig’s skin becomes very crunchy after it gets roasted.
A lechon makes any Filipino celebration a real feast! It is even better served as the perfect complement to other traditional dishes such as pansit, pinakbet, kare-kare, crispy pata, fruit salad and ube macapuno.
Source:
Global Pinoy
First Posted by Carrie B. Yan on 12/28/2010 03:48 PM
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