- Lechón
"Lechón" (Tagalog: "Litson" and Cebuano: "Inasal") is the Spanish word for
suckling pig . In the Philippines, it connotes a whole roastedpig , "lechón baboy". Chicken and beef are also popular. The process of "lechón" involves the whole pig/piglet, chicken, or cattle/calf being slowly roasted overcharcoal .According to Vocabulario de la Tagala printed in 1613Lechon = Biik. pp. buyik. pp. Buik. pc. bowik. pc. bolaó. pc.Lechon bermejo = Bolias. pc.Lechoncillo = colig. pc.
"Lechón" 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. The "lechón" is usually the highlight and the most popular dish of these events. It is usually served with a liver-based sauce. However, in some cases, it may be served Chinese style with steamed buns and a sweet plum sauce.
This dish is also popular in
Puerto Rico , theDominican Republic ,Cuba and many other parts of the Spanish-speaking world.Another version of "lechón", called "lechón kawali", involves boiling then frying pieces of pork.
Leftover "lechón" in the Philippines is easily recycled into another delectable dish, "Paksiw na Lechon". "Paksiw na Lechon" involves cooking the left-over "Lechon" by boiling it in
vinegar making the meat moist and the skin very soft.In
Metro Manila , a popular place to purchase "Lechon" isLa Loma , an area within the boundary area betweenManila andQuezon City . Many restaurants selling "Lechon" year round can be found there."Lechon"
Cebu is a very popular variety of the dish.The typical Filipino method of roasting involves placing the pig on a spit and roasting it over charcoals while wiping the skin with a brush made out of leaves drenched in water and the pig's own fat. This makes the skin "pop" and become crunchy.
The pig had always been the center of communal feasts in pre-Hispanic Philippines, and "Lechon" is the normal manner it is prepared.
Wikimedia Foundation. 2010.
