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Posts Tagged ‘lechon’

  1. How to cook lechon in an oven: recipe from Mama Sita

    December 27, 2011 by ajay

    I already narrated before our Divisoria press trip with the people from Mama Sita.The culmination of our tour was our lunch at the cozy Ristorante Delle Mitre in front of the historic San Agustin Church. I was surprised that this resto is being ran by the Catholic Bishops’ Conference of the Philippines. Anyway, we were served food using Mama Sita ingredients and I wouldn’t object since we also use this brand at home. What caught my attention was the oven-roasted pork belly (lechon) resplendent in its brown skin. I guess lechon is one food we leave to the experts and thus prefer to buy it outside. But what if you’re just itching to make your own for special occasions or just to impress? Here’s the recipe you can do at home, in your oven…. perfect for welcoming the New Year when lechon is the family’s majestic celebration dish ;)

    oven-style lechon

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  2. General’s lechon: Manila’s best lechon?

    June 12, 2011 by ajay

    Lechon is my favorite indulgence. I don’t eat it weekly (for health reasons) but if today was Armageddon, I’d ask for a roasted pork’s crackling skin and its flavorful meat mixed with belly fat as my last meal on earth!

    Negros lechon from General's :P

    The hubby isn’t as crazy about lechon but I convinced him to order one for our daughter’s christening reception at the Manila Yacht Club last year. We chose General’s Lechon as the centerpiece of our little christening party. What could be more perfect than Manila’s famous sunset viewed from the verandah of the yacht club and delectable lechon that guests are sure to talk about and crave for long after the party is over? Yes, most friends chorused it was “masarap.” They seemed to have forgotten about the other dishes that were on the buffet table :D

    MYC view

    General’s lechon adopts the Negros style of cooking. The pigs are stuffed with lots of garlic, lemon grass and other secret spices before being roasted in open fire. A growing number of foodies are already labelling General’s as the best lechon in Manila at the moment. It is the only one I know that has four distinct flavors in its lechon line-up: Original, Garlic, Curry and Chili Garlic.

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  3. Pritchon at La Mesa Grill

    October 30, 2009 by ajay

    I consider pritchon or piniritong lechon one of the savviest Pinoy food inventions ever. Sure it takes off from wrapped roasted Peking duck, but I bet the taste of roast suckling pig with its tender fat melting into the mouth is more heavenly.

    There was a time when pritchon was all the rage in Manila parties. Gourmet chefs invented all kinds of tasty sauces to go with the dish and eating pritchon can be one of the most interactive foodie experiences around. The craze has somewhat died down but am glad there are still select places you can go to when the pritchon craving hits. Like La Mesa Grill in Mall of Asia which considers it a specialty on their menu.

    pritchon

    pritchon

    Photo shows the half order of pritchon (P1,999) that was served on our table. The whole family was gathered because a visiting aunt from Chicago was leaving the next day, and we were giving her a despedida dinner. Service was highly personalized as our waiter personally attended to slicing the crisp lechon, topping it with sliced onions, cucumber and celery leaves (?) and folding them over the pandan crepe. The pritchon even becomes more savory when paired with the selection of sauces, and my favorite were the hoisin and lechon sauces.

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