Excuse me. I simply had to drool when I saw the roasted pork belly display at this new resto called Bellychon in Greenbelt 1. The skin looked so crispy, the meat so tender and it just reminds of the coming holiday season when the family tables will be festive and overladen with food. There's just something about lechon which reminds one of a joyous Christmas in the Philippines! The taste test didn't disappoint. A rice meal with a generous serving of lechon for P120? bring it on! I think this roasted pork belly originated among the South-based purveyors ... Continue Reading...
How to cook lechon in an oven: recipe from Mama Sita
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 ... Continue Reading...
General’s lechon: Manila’s best lechon?
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 ... Continue Reading...
Pritchon at La Mesa Grill
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 ... Continue Reading...
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