The most famous and popular dish of the Philippines is probably the lechon, which is prepared for fiestas, family celebrations (like parties and marriages) and also a favourite dish during Christmas time.
Lechon is the Spanish name for pig, in the Philippines it means a spit-roasted pig.
We also have the lechon baka (spit-roasted cow) and the lechon manok (spit-roasted chicken)
Lechon (in Tagalog litson) is a roasted whole pig cooked in charcoal. Lechon is prepared by stuffing the inside of the animal with herbs and vegetables. The pigs are slowly hand roasted on top of charcoal for hours till their skin turn reddish brown and the inside flesh becomes tender. The dish is often served with a thick liver sauce cooked with vinegar, sugar and herbs.
La Loma district in Quezon City praise itself as being the lechon capital of the Philippines.
Started by Mang Tomas in the early 50’s his business got a lot of competitors. The other top lechon makers are Mila, Pingping, Lito, Aling Nene and Nelia to name a few. The roasted pigs are displayed on the sidewalks. You can purchase a whole pig or buy the meat per kg. Ask also to visit the place where they roast the pigs. It is spectacular to see the quantity of pigs that are simultaneously roasted and the way they are doing it.
Where: La Loma district in Quezon City
My rating: 8/10
Very spectacular. I was amazed to see how they roast the pigs by hand. It is also a strange sight to see all those pigs displayed outside on the sidewalks. Too bad the whole neighbourhood is a bit run down.
Nearby: La Loma Cemetery & North Cemetery. Both cemeteries are worth a visit.
Info from: http://my_sarisari_store.typepad.com/
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