The scrumptious Philippine Lechon

                                                                                         

Have you ever eaten a Philippine Lechon? Yeah who haven’t? But do you know how the Philippine Lechon came to Philippines in the first place, or how Philippine Lechon came to be? Well here’s a little information or history about the famous Philippine Lechon.

The Lechon in Philippine Lechon is a Spanish word for suckling pig. A suckling pig is a young pig that has only fed on its mother's milk. The piglet is killed between the ages of two to six weeks and traditionally roasted. It is usually reserved for special occasions.

Well any way, In the Philippines, it connotes a whole roasted pig, lechón baboy or Philippine Lechon. So if you’re planning on cooking some Philippine Lecheon, the process of Philippine Lecheon involves the whole pig/piglet, chicken, or cattle/calf being slowly roasted over charcoal.

Philippine Lecheon has the similar process as to making the famous Chinese Peking duck or the Balinese Guling celeng (don’t ask me, I don’t know what it is either), or the Western suckling pig, this day-long and arduous method of roasting leaves a crispy skin and very moist meat inside.

Philippine Lechon is often cooked during national festivities (known as fiestas), the holiday season, and other special occasions such as weddings, graduations, birthdays and baptisms, or family get-togethers (bummer!).

The Philippine Lechon is usually the highlight, or the main attraction, and the most popular dish of these events. It is usually served with a liver-based sauce (yum!). However, in some cases, it may be served Chinese style with steamed buns and a sweet plum sauce.

Got you drooling huh? Well you don’t have to wait for some special occasion to eat some of this, if you have the money then go for it! And here’s a convenient way to buy, just go to www.expressregalo.com and find out more about the Philippine Lechon.

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