It’s Cultural Connections day again, time to show your country’s soul through your foods.
Lechon is a pork dish that Filipinos love to have especially on special occasions like weddings, birthdays, christenings, fiestas or on just ordinary days. It is a whole pig, cleansed thoroughly, internal parts removed, seasoned with a whole lot of garlic, black pepper corns (crushed), lemon grass and more… then skewered, cooking it in a pit full of charcoals. The meat is placed over the charcoal, turning the stick in a rotisserie action and roasted on all sides for several hours. This process leads to crisp skin which is served also with the meat and not to mention that this is almost everyone’s favorite part because of its crispness.
In the Philippines, it is always served with vinegar with other seasonings and accompaniments. And BTW, anything that’s termed as lechon can always mean any meat that’s prepared in a pit filled with charcoals, such as lechon manok (roasted chicken) or lechon baka (roasted beef). And mostly it signifies the status quo of a family.