Click image to enlarge.
Click image to enlarge.
Click image to enlarge.
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Sidney Snoeck - All rights reserved.
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Click image to enlarge.
Warning. I will not show how the pigs are slaughtered but I will document the way the pigs are roasted and how the lechon is finally sold in this colorful district.
Sensitive people, vegetarians and animal lovers may prefer to skip this series and visit again in about ten days to see my next series.
Click image to enlarge.
Click image to enlarge.
Click image to enlarge.
Click image to enlarge.
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.
Click image to enlarge.
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.
