“ Native Lechon”
Lechon is arguably one of the favorite specialty foods for the Filipino in and outside of the Philippines. If the sight and a smell of a whole pig roasted to perfection brings pleasure, what more the taste of it? I have tasted many types and variants of Lechon in the Philippines, but last vacation in our province, it was my first time to taste the native Lechon made by Aling Mareng our neighbor.
In the Philippines, lechón is often served with vinegar, lechon sauce (made out of chicken livers or liver pate combined with vinegar, garlic, and pepper), plum sauce, or other sauces, or with other seasonings or accompaniments. When serving lechon, it is usually well decorated with vegetables in a big plate and an apple is placed on the pig's mouth. Another variation, known as Pritchon, consists of a deep-fried piglet chopped into small pieces and wrapped in pita wedges and served with an array of special sauces.
Inside, read my attempt to described the taste of Aling Mareng’s native Lechon. Crispy inside. Tender and juicy outside. Sounds like in the commercial….hahahaha… I dare you to try Aling Mareng’s native lechon and tell me if you think otherwise.
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