You've probably seen a lechon if you've ever been to a Filipino fiesta or party.
The savory scent, perfectly crispy skin, and delectable soft meat of the roasted pig known as 'Lechon' are irresistible.
Just saying the word "lechon" conjures up unrivaled joy among Filipino visitors, and its presence nearly always ensures a celebratory mood.
It is nearly assured that you will find it on display at the middle of the table at large gatherings in the Philippines or among Filipinos, from birthdays to festivals or fiestas, weddings to Christmas get-togethers.
Cooking lechon is a time-consuming operation, especially in the old days when the spits were manually rotated. Most lechons are now grilled on automatically rotating spits, but some of the older lechoneros still insist on cooking it by hand to obtain the proper color and cook of the skin.
Whole pigs are spit-roasted for hours over charcoal, and when done properly by "lechoneros," the meat inside is rendered supple and succulent, and the skin is crisp like candy and caramelized to a flawless orange brown shine.
The Philippines' lechon is notable for its skin, unlike other roast pig dishes from other cuisines. The perfect lechon skin is smooth and lustrous and cooked uniformly. The greatest ones have crisp skin that lasts for several hours!
Do you like Lechon?
I'm sure you'll definitely love this dish, it's my favorite dish in our country. :)