Lechon Variants

When we talk about Lechon, we always associate it with the Philippines. Finding the best tasting lechon is another dilemma but there is no need to fuss as Cebu arguably has the best roasted pig. So good that it is the main attraction to any carnivore-loving fiestas and special occasions. As the highlight of the event, lechon's sumptuous and pleasurable flavour brings in the crowd to the dining table. Nowadays, there more variants of the lechon that fits everyone's preferences and these include the lechon paksiw, the lechon kawali and the lechon belly.

Lechon paksiw involves boiling the leftover pig in vinegar while the lechon kawali involves frying the leftover scraps and pieces. In the latter, the obligatory Mang Tomas sarsa should always be there.

Lechon belly is different even though the cooking method is somewhat similar to the way lechon is made. The cook chooses the pork belly and prepares a stuffing of herbs and spices and roasts it in an oven in order to replicate the way a roast pig is cooked over charcoal.