Lechon! (Bisaya vs. Tagalog)

Photo from pinoyfood.nimrodel.net
Photo from pinoyfood.nimrodel.net

Blogging about Anthony Bourdain’s recent trip to the Philippines made me hungry. Reading about food makes me hungry, more so writing about it. Which is why I seldom do it and only as a guest blogger in my wife’s food blog. But Market Man’s account of the lechon fiesta he prepared for Bourdain and company made me crave for the the crispy skin of a newly roasted suckling pig, basted in oil, buttery fat clinging to the insides.

Luckily, there was some leftover crispy pata in the fridge, a decent enough approximation of the succulent roasted pig of our dreams (and later on, cholesterol-induced nightmares). This was enough to still The Hunger (for greasy pork!), at least for the time being. And someone gave me three packets of Bulacan chicharon yesterday, which will come in handy should I feel the urge to clog my arteries even further.

It also rekindled in my mind the old debate about which is better, lechon as it is made the Visayan way (as in the Cebu-made lechon which was served to Bourdain) or the Tagalog version. The difference, I suppose, is that the Visayan roasted pig is infused with so much more aromatic spices and stuffed with lemon grass (tanglad) as compared to the Tagalog version, particularly the ones made in Metro Manila. Continue reading “Lechon! (Bisaya vs. Tagalog)”

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