Lechon or whole roasted pig is the pride of my hometown Cebu where it is cooked and seasoned there the best. Despite the fact that the method of roasting a whole pig on an open pit of fiery charcoal has no difference, the way it is readied differs. Have you felt the stiff, crispy skin and luscious insides of this lechon?
This stuffing is accompanied with a thick black paste made from the pig’s sap and vinegar. At most, only vinegar is commonly served as its dipping sauce. In most regions, lechón is prepared throughout the year for any special occasion, festivals, and holidays.
Furthermore, lechon is a national dish of the Philippines, and as what I’ve said, Cebu, having the best cook of pig was acknowledged by an American Chef Anthony Bourdain.
So I suggest you better raise your own pig and roast it home. In addition, you can manage what taste you want.
Please visit our website, one of the best liempo in the Philippines - Mr. Liempo, awarded as best liempo of year 2012. Visit us also in Facebook.
