Here in the Philippines, every time there's a gathering, from birthdays, reunions, big holidays to corporate parties, weddings and christenings, there is always one star that one can't just go without. It's as if its absence leave a certain disappointment to the attendees. I think no matter how grandiose the menu would be if this delicacy won't be found anywhere the buffet, a little emptiness would just be felt.
The famous Lechon Baboy never fails to bring excitement to just about anyone's palate. Lechon is derived from the Spanish term "leche" which means milk, thus lechon is for "suckling pig" roasted over charcoal in a rotisserie motion while continuously being basted with annatto seed and oil mixture. One of the popular kind is Lechon De Leche, a young pig that gives a milky taste but of course I still prefer the one of right age though, just not the "senior citizens" please. This dish is best served with Pork Liver Sauce (pork liver, vinegar and sugar are the key ingredients of this special sauce.)
This dish is praised not only in the Philippines but also in Cuba, Dominican Republic and Puerto Rico. In special holidays in Hawaii, Lechon is also served with "poi" (sticky rice) on the side. I guess no matter how it is served Lechon definitely makes any occasion extra-ordinary.
Currently, Lechon Baboy here in Bacolod ranges from P3,500 - to P5,000 pesos. Along the bridge before Gaisano City, lechon stalls line up and display their succulent well-cooked roasted pigs and would occasionally wave at motorists and offer their dish. In ordering one whole lechon, it usually comes pork blood stew, commonly known as "Dinuguan", usually for free if you order the more expensive ones. I would remember every time we ordered lechon, my mom would just ask for the pig's blood and cook it herself. In my 38 years in this world, she prepares this dish above the rest (I'm soooooo fortunate to have her as a mom!)
Enting's Seafood Restaurant also offers a gratifying lechon for P4,000 and up. You would be surprised that for such an amount, you'll already get a big lechon good for fifty persons, one reason is he has his own piggery which is definitely makes his price, cost-efficient. The owner, Enting Lobaton is very meticulous in every dish he serves and is really hands on to ensure that he is serving quality foods. A lot of corporate functions would always have him on top of their list so if you plan to order from his establishment, better order now!
Lechon Fun Facts
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| Mila's Lechon |
* In La Loma, A Quezon City district in the Philippines, every 3rd Sunday of May they have a Lechon parade wherein roasted pigs are in different costumes and I could not believe that this has been going on for fifty years now (Fun Fun huh!)
* Have pieces of "lechon" leftovers with vinegar and sugar, boil them and voila! Lechon Paksiw!
* If in Cebu and Manila, common stuffings would be tamarind leaves, here in Bacolod, it's "Tanglad" (lemon grass).
* Lechon is the star of any Hawaiian Christmas Luau.
* Cuba has it's on thanksgiving ceremonies and of course top 2 on the menu is pernil or lechon.
* In Spain, lecon is not just the roast pig but a place as well in the region of Aragon which has an amazing population of 57 as of this very moment!
Photo Credits:
Owen Segovia Bayog Photography http://www.facebook.com/pages/Owen-Segovia-Bayog-Digital-Photography-OSB-Digital/165973370085590
http://lechonbaboy.blogspot.com/
http://kimoninbacolod.blogspot.com/2010/07/entings-special-of-sagay.html
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