Roast Pig

Roast pig or lechon as it is commonly called in the Philippines is one of the Philippines most famous cuisine.

Why a roast pig is irresistible? When cooked right, a roast pig's skin turns into reddish and crispy and the inside meat is moist and delectable. Cooking the roast pig takes time specially if you do it manually. First you have to slaughter and cleaned the carcass. Stuffed the whole pig with different spices. Put it in a big stick and sew. Roast it over charcoal fire for over 2 hours.

The skin of the lechon is the most sought after part of the lechon. Frankly, the meat of the lechon is more tasty. The leftover of the lechon is good for lechon paksiw or good when it is fried.

La Loma, Quezon City is the lechon capital of the Philippines, where much of the neighborhood lives and works in compounds dedicated to roasting pigs year-round... Of course different islands have different famous names known for their lechon.

The American chef and television personality Anthony Bourdain has hailed Filipino pork cuisine and named the Philippines at the top of his "Hierarchy of Pork"