FoodMeOmaha Goes to the Philippines, Part 5: The Glory of Lechon


Times magazine declared lechon from the Philippines the “Best Pig” on their “Best of Asia 2009” list. Anthony Bourdain of No Reservations hailed lechon from Cebu, Philippines the “best pig ever.”  FoodMeOmaha visited Cebu and discovered the exquisite glory of lechon.

A whole pig is slowly roasted for several hours until the skin is crispy and the flesh tender. Times magazine’s “Best of Asia 2009” article eloquently describes the glory of lechon:

“A pig is roasted for hours over a fire of open coals, slowly rotated on a bamboo spit, lovingly basted and meticulously supervised until its flesh is so tender, moist and succulent that it can be sliced with the edge of a plate, and its skin so crisp it can be punctured with the tap of a finger. You could call it the Platonic ideal of a pig, but it’s doubtful if Plato, or even an entire faculty of philosophers, could have imagined anything so exquisite.”

Lechon is often cooked for national festivities, holidays, and other special occasions such as birthdays, baptisms, weddings, and family reunions. Maude, Filipino foodie friend, explained that if a party does not have lechon, then it’s considered lame in the Philippines. I can understand why. Lechon is a divinely delicious main attraction and a way of celebration. If you come to the Philippines, this is a must-have.

I had the privilege and joy to be a part of the Aller’s Christmas Eve and the Taylor’s Christmas celebration at their homes in the Philippines. I was welcomed with wonderful laughter, joy, and food to remember thanks to Filipino friends, Maude and Joen, and their gracious families. The family events were the opposite of lame and included lechon!

Spicy Lechon (Roasted Suckling Pig):

FoodMeOmaha and Spicy Lechon (Roasted Suckling Pig)

FoodMeOmaha and Spicy Lechon (Roasted Suckling Pig)

Host Tito Rene Aller Cutting the Spicy Lechon (Roasted Suckling Pig)

Spicy Lechon (Roasted Suckling Pig)

Spicy Lechon Inside View

Spicy Lechon (Roasted Suckling Pig)

FoodMeOmaha and Lechon’s Crispy Skin

FoodMeOmaha and Lechon Head

FoodMeOmaha and Lechon Head

Lechon (Adult Pig):

Lechon (Adult Pig)

FoodMeOmaha and Lechon (Adult Pig)

Lechon Head View

Lechon Head View

Lechon Behind View

FoodMeOmaha and Lechon

Hosts Tita Evelyn Taylor and Uncle Jim Taylor with the Lechon

Lechon (Adult Pig)

I absolutely adore the crispy skin and the savory tender and moist meat. The spicy lechon piglet had a nice kick and was more tender than the adult lechon. The adult lechon had the edge on the crispier, delectable skin. Both versions are relished with every bite. Oh my, lechon is glorious.

Special thanks to Tito Rene Aller, Ate Chime Aller, Kuya Rex Aller, Meagan, Aria, Tita Norma Moreno, Tito Moreno, Kuya JJ, Ate Joyce, Tita Evelyn Taylor, and Uncle Jim Taylor for their gracious hospitality and the glorious lechon!

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2 thoughts on “FoodMeOmaha Goes to the Philippines, Part 5: The Glory of Lechon

  1. I saw roast pig here too. I want to try. But, the head makes me to feel guilty to eat it. I tried so many food here. I just didn’t have too much motivation to take pictures and post them on my blog like I wish 😦 I guess my jobs take more than half part of my life.

    • The combination of crispy skin and tender meat is sooo gooood! The pig ears are very good as well. I highly-recommend with no guilt. I am curious to see more food pics from you if that helps the motivation! 🙂

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