Thursday, February 23, 2012

Lechon de Leche


There are those who claim it as Chinese in origin, while others say it’s a Spanish cuisine; that leche means milk in Spanish and lechon means suckling piglet. Whatever its provenance, for some coronary artery bypass grafting veterans, lechon means the culprit.

Nevertheless, to this day, a party wouldn’t be grand without having a lechon as its centerpiece. Such is the power of lechon in our cultural psyche. Not only are these succulent roasted pigs esteemed with their very own parade in Balayan,Batangas, there is a summer lechon parada as well in La Loma, Quezon City.

The turkey, although an important American holiday staple, doesn’t have its own parade in New York City. Thanksgiving Day Parade, yes; Turkey Parade, no. More power to the lechon!


Pork is the culinary name for meat from the domestic pig, which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.

Here at Palwa Restaurant at Bohol Coco Farm in Panglao Island, Bohol, the pork dishes that they serve come from pigs raised on natural farming method.  Hence, it has a more flavorful taste and devoid of excessive grease.


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39 comments:

  1. Natural farming methods always seem to improve taste and quality of the meat/produce. Interesting post, not something I'd see in Australia.

    ReplyDelete
    Replies
    1. You're right ... especially the veggies!

      Delete
  2. ang daming lechon... hehehe.
    tama, it's an icon na sa ating handaan ang lechon, hindi consider na bongga ang handaan mo pag wala kang lechon.

    dito naman sa blog ko madaming banga... hehe
    http://linophotography.com/lp-madami/

    ReplyDelete
    Replies
    1. Ang ganda ng kuha mo, Lino! Ang lalaking banga ng mga iyon.

      Delete
  3. Wow! napakarami at napakasarap naman ng mga litson na yan!Salamat pla sa info na iyong binagi..

    Magandang Huwebes kaibigan! :)

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  4. Yes... one of the Filipinos' specialty... Lechon... sabi nla masarap daw ang lechon ng Iloilo, sabi naman ng Nanay ko masarap ang sa Dipolog... masarap din daw ang Mila's lechon sa La Loma. Nevertheless, kahit saang region pa ito galing, basta lutong Pinoy... the best pa rin!

    my "Plenty of clouds" entry http://www.hannahlou.de/tweethumbsup/?p=1812

    ReplyDelete
    Replies
    1. At ang sabi din ng iba, Lechon Cebu daw masarap din, MissP :)

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  5. Hello tito eric! Bigla ko tuloy na-miss ang lechon. Bawal po kasi lechong B dito, hehehe. Btw, thanks for the visit at photowalksinsohar.blogspot.com and keep blogging, you are doing an excellent job.

    -R1-

    ReplyDelete
    Replies
    1. Hello R1,

      Nasa Middle East ka ata. Bawal nga ata kumain ng pork diyan.

      Delete
  6. awww, ang sarap po ng lechon de leche lalo na pag crispy.... :)

    ReplyDelete
    Replies
    1. Tama ... kaya bagong luto ang dapat bilhin.

      Delete
  7. i miss lechon from Cebu and from my hometown in Negros. my uncle filled the pork's tummy with young tamarind leaves (i don't know what the other ingredients are :p) and slow cooked. no need for Mang Tomas sarsa.:p

    ReplyDelete
    Replies
    1. Wow! Gusto kong tikman yan! Di na kailangan ang sarsa.

      Nuong bata pala ako ang sikat na bilihan ng lechon sa La Loma ay ang Mang Tomas. Wala na silang lechonan, sauce na lang ang business nila.

      Delete
  8. All I can say is that...I'm salivating, sus! Tito Eric, ginutom ako bigla!

    ReplyDelete
    Replies
    1. Ako din ... miss ko kasi ang bagong lutong lechon, Thess.

      Delete
  9. Buti na lang nakatikim ako ng lechon nung pasko at bagong taon dito. Kundi tumutulo ang laway ko hahaha!
    Love it! Especially the crispy skin :-)

    ReplyDelete
    Replies
    1. Ako naman, Iska, last October pa ng nakakain ng lechon kaya ngayon ay nagmumuni-muni kung kailan uli mauulit ... hehe!

      Delete
  10. Nothing beats the traditional lechon, cool photos!

    ReplyDelete
  11. Wow sarap!

    <a href="http://www.atwerpslife.com/goldilocks-at-the-moa/”>The Twerp and I</a>

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  12. Replies
    1. Matagal na din ako hindi nakakatikim ng Lechon Cebu. Gusto ko din yun!

      Delete
  13. Tito Eric...paborito ko din ang lechon....lalo na yung malutong na balat....hehehe.

    Eto ang akin.. http://mgalutonidennis.blogspot.com/2012/02/inihaw-na-bangus-with-twist.html

    ReplyDelete
    Replies
    1. Kadalasan kung ano ang mga delikadong ulam yun naman ang masarap. Nakakatukso talaga.

      Delete
  14. masarap din ang lechon cebu....

    ReplyDelete
  15. Hehehe it is indeed a culprit kasi it makes me to have flabby belly all the time hehehe visiting from FTF here's my entry Sahm’s Dining Diary

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    Replies
    1. And many Pinoys refer jokingly to lechon as the "killing me softly" delicacy, Anne!

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  16. Pinoys love lechon, even if it's cholesterol-laden! The presence of lechon makes every celebration special. You're luckier than most of us because you get to savor healthier and more flavorful pork dishes because of the way pigs are raised there. Here's my FF entry: http://www.delightmyappetite.com/2012/02/eating-healthy-at-cafeteria-verde/

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    Replies
    1. Hi Tetcha,

      It is only at Palwa Restaurant that I know of wherein the pork they serve comes from naturally grown pigs. I wish everyone here would practice chemical-free animal husbandry.

      Delete
  17. What else can I say.....SARAP!!!

    Happy FTF!

    http://busykitchenette.blogspot.com/2012/02/ginataang-langka.html

    ReplyDelete
  18. Nakakagutom naman ang mga lechon na ito.

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  19. been craving for this for a long time...can't wait to go back home....:)

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  20. Love suckling pig. It is so tender and not as fatty as the mature ones :) Back in Pinas lechon is a lot tastier coz its roasted in charcoal and not gas.

    ReplyDelete
  21. miss eating lechon so bad...am drooling too :-) Visiting late from Food Trp Friday, hope that you can return the visit too.

    http://www.homecookingwithjessy.com/my-egg-omelet-for-breakfast/

    ReplyDelete