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.
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.
