Finally, I was able to feature Lechon here in our Filipino Food Blog. I hate to disappoint everyone but this is not a Lechon Recipe that most of you might be expecting (hopefully, I’ll be able to feature that when I visit the Philippines in May this year). This is all about the Lechong Baboy (Roasted Pig) that we had a while ago during the birthday party of our friend’s daughter, Lia.
See the smile in the pig’s face? I think that he or she is not camera shy at all. We had this a few hours back for dinner along with some sumptuous Filipino foods. The last time that I had Lechon was 2 years ago during New Year’s Eve and Panlasang Pinoy was not even born during that time.
I can still remember the crunch of the pig’s skin as I munched it a few hours back. It was so crunchy and tasty and it needed no sauce at all. Good thing I was able to take some left over home which I plan to cook tomorrow. How about turning it into Lechon paksiw? Sounds like a good idea, you think?
My favorite part of the Lechon is the skin. I think that I had too much and it makes me feel uncomfortable but nevertheless, I still enjoyed eating it.
It’s time for me to have some rest for tomorrow’s Lechon paksiw project. Once again, Happy 9th Birthday Lia!
jannet says
wow! reminds me of my 29th bday in the philippines last jan 2009. we have a house in Laloma just 3 blocks away from the famous Lechons. everytime i go to blumentritt or just pass by the street where they are sold… i smell the delicious lechon. soooooo mouthwatering!!!