Philippine Lechon

In the Philippines and throughout the world where Filipinos host a party like birthdays, fiesta,  anniversary, holidays, reunion etc., there is always a lechon. And it's at the center of the food table, like it's the star or "bida" of all the dishes served.  People will say, the celebration won't be complete without the lechon. And even if it's a little expensive, people will still include it in their budget. Because a party is not the same without the lechon.

In fact, because of its popularity, there is a festival called "Parada ng mga Lechon" or parade of the lechon, which is held every year on June 24 in Balayan, Batangas. This is actually a fiesta where they celebrate their patron saint, but the highlight of the day is the parade of the lechon from 49 different barangays of the province. So if you want to see lots of lechon in costumes, save June 24 and go to Balayan, Batangas.

But have you even wondered where the lechon came from? And why is it called as such? As usual, I wasn't surprised that lechon is derived from a Spanish word lechon. It means roasted suckling pig. It originated from Spain. Spaniards introduced it to all the countries they colonized. Now it is a popular dish in Latin America, Cuba, Puerto Rico, Indonesia and of course Philippines.  Back then, only suckling pig is used. Nowadays, an adult pig is more commonly roasted. Chicken and beef is also used for lechon.

Lechon is prepared by removing all internal organs and seasoning with different herbs and spices.  It is then cooked by skewering the entire pig on a pit with lots of charcoal. Lechon makers have special way of preparing their lechon to make it tastier and the skin crunchier...

In the Philippines, you could find the best lechon in La Loma, Manila, the lechon capital of  the Philippines, where there are rows of lechon for sale. Most popular lechon makers are Mang Tomas, Lydia's Lechon and Mila's Lechon. But Cebu is also getting popular for producing a good lechon. In fact, some Filipinos in Manila would order all the way from Cebu because they think its more delicious compared to other lechon from different region. A few years ago, Cebu's lechon was declared in Time Magazine's The Best of Asia 2009 as the 'best pig', when popular TV Chef Anthony Bourdain, of No Reservations, visited the Philippines. Here in Chicago, a lot of Filipino stores and some private individuals are also producing lechon.

When people starts eating, they would go for the skin  of the lechon right away, because it is the best part. Especially, when it's still warm and crunchy.  The best part of the meat is near the bone, where its most tasty. It is usually eaten with the gravy specially made for lechon, a popular one is available commercially, the "Sarsa ni Mang Tomas". Some people prefer to dip it on vinegar based sauce or sinamak.  And since it is a whole pig, there's a lot of leftovers. Usually Filipinos would cook it again.  We would make it into lechon paksiw. It's the lechon meat simmered with vinegar or pineapple juice, sarsa ni mang tomas, peppercorn, garlic, onion and bay leaf. Some would fry it. Some would make it into adobo, sinigang, empanada, sisig, in pinakbet or lechon wraps.

I wasn't really a fan of lechon, even before when I used to eat pork. I find it bland even with the gravy. I appreciate it better when I made it into lechon paksiw. But almost all Filipinos love lechon.  Like they look forward to the party because of the lechon being served. Filipinos will say,' Come to the party, we have lechon'. And now that holiday season is almost near, for sure lots of parties will be serving lechon.