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!
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 😀
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.
What’s the best flavor for me? I vote for chili-garlic! This type of lechon is stuffed with two of my favorite ingredients: none other than chili and garlic. The result has just the right amount of spiciness which, in my opinion, takes away the greasiness of the pork and lends the lechon a totally new, interesting taste.
It is also like Cebu lechon which does not need sauce or sarsa to accompany the food. You can have this lechon with vinegar or even just calamansi and salt.
Fast-forward to a year after our daughter’s christening and who’d ever imagine I’d meet the owners Bryan and Lyn Ong at an intimate lechon party in their own house? As the song goes, it’s a small world after all!
I was about 40 minutes late for the 7 p.m. call time and I arrived in the Ong kitchen with the irresistible lechon, all three big pieces if them, almost gone. Luckily, I was still able to partake of the crackling skin and the meat in the belly part which my server said is the best part of the lechon.
Rounding off the one-dish party were the perfect accompaniments to the star of the night: steamed rice, Bailon’s lumpiang sariwa and Amber pansit Malabon.
Lechon lovers all! Guilty as charged –
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