A Filipino Favorite

The pigs you see roasting on a stick on this photograph are called “lechon”, a favorite Filipino dish. This term was derived from the Spanish name for pig and is usually prepared during fiestas, family celebrations (usually during weddings) and especially during Christmas time. Today, we also have lechon baka (cow), and lechon manok (chicken) to grace the tables of gatherings and festivals. Spelled “litson” in Tagalog (the official language in the country) the whole pig is roasted in charcoal for several hours until their skin turn reddish brown, and the inside flesh becomes tender. The inside of the pig is usually stuffed with herbs and vegetables for better taste. This Filipino dish is usually prepared with liver sauce cooked with vinegar, sugar and herbs.

In the Philippines, the La Loma district of Quezon City is regarded as the lechon capital with several names competing for the top such as Mang Tomas, Mila’s, Pingping and Lito, to name a few. If you purchase a whole pig, you can ask them to roast it for you. Or you can purchase chopped lechon by kilo. 

For most Filipinos, the crispy skin is the best part of lechon. Personally, I avoid eating it because of the high cholesterol level, but if you want to give your taste buds a treat, make sure you try it when you get here!