Lechon Baboy, anybody who wants to eat?
I am sure every Filipino loves to eat Lechon Baboy cause this is one of the most popular food which is being prepared throughout the year for any special occasion, during festivals, and specially this holiday season. We had our Church Thanksgiving & Christmas Party last Sunday so we have celebrated it together with this crispy and crunchy lechon!
Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term leche (milk); thus lechón refers to a suckling pig that is roasted. Lechón is a popular cuisine in the Philippines, Cuba, Puerto Rico, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal.
Here in the Philippines, lechón is often served with vinegar, lechon sauce (made out of chicken livers or liver pate combined with vinegar, garlic, and pepper), plum sauce, or other sauces, or with other seasonings or accompaniments.The term lechón also came to mean any meat prepared by cooking on a pit, such as lechón baka (roast beef) and lechón manok (roast chicken). There are other Philippine versions of lechón. Lechón kawali involves chopping the meat into small pieces, boiling it, and then frying it. Lechón paksiw involves boiling lechón leftovers in a vinegar mix or lechon sauce, and then stir-frying it along with other ingredients.