Naturally-grown lechon

This naturally-grown lechon (roast pig) was served at Palwa Restaurant last night for the cast and crew of GMA’s Weekend Getaway.

Take note of the thin layer of fat underneath the lechon’s skin.  With conventionally-grown lechon, the layer of fat would be more than likely to be two inches at the very least.  In addition, the naturally-grown lechon is not as greasy, and its meat even more savory and tender. The skin, on the other hand, is marvelously crispy.  

Hence, the combination of the flavorful tender meat with the crunchy roasted skin makes the overall texture of the all-natural lechon an incredible gastronomic delight.

So if you’re going to indulge in this all-time favorite Pinoy delicacy, you might as well go for the all-naturally grown pig, which is a lot more delectable to the palate and yet, less perilous to your health.

Incidentally, this particular pig (featured in the above photo) weighed 25 kilos when alive.  However, on account of the roasting process -- as well as with its innards having been cleaned out -- its weight had finally come down to about 15 kilos.

I’m uncertain about the availability of naturally-grown livestock in the entire country, but here in Bohol, you can special order such lechon at Palwa Restaurant.  Contact 0999-997-5810 or 0933-549-7168, or visit boholcocofarm.org.

Buko juice and veggie burgers with camote fries and coco sugar syrup

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Ginataang puso ng saging

Ginataang puso ng saging

Ginataang puso ng saging are banana flowers cooked in coconut milk. This was the main dish of what was a simple but healthy lunch we had the other day at Palwa Restaurant in Libaong, Bohol.

Truth be told, I had never eaten this scrumptious dish before.  And from what I was told, banana flowers, referred to locally as puso ng saging, can be cooked in various ways; one of which is adobo-style.  However, there is a preparation process one must follow.  This entails removing the sap by chopping the flowers and soaking them in salt for several minutes, then washed with water, and wrapped with cloth.  You then squeeze the cloth with the chopped banana flowers inside to fully remove any remaining sap.  Afterwards, you can begin cooking

According to livestrong.com, banana flowers are part of the many cuisines in the world, and that they possess immense medicinal value. Along with dietary fibers, proteins and unsaturated fatty acids, banana flowers are also rich in vitamin E and flavonoids.

This simple but highly nutritious lunch also included a steaming bowl of misua noodle soup, organic pink rice and of course, a pitcher of ice cold water.

Misua noodle soup

Organic pink rice

Pitcher of ice cold water

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I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.

Thank you!

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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Litratong Pinoy

Food Trip Friday

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Please note:

I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.

Thank you!

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