Pasay City, Philippines (PressExposure) September 01, 2009 -- When it comes to festivities in the Philippines, or commonly known as Fiestas, there is one cuisine that never fails to appear from any part of the country, the popular whole roasted Lechon. Lechon, or Litson, is a popular Filipino delicacy traditionally served in special events or occasions particularly with festivities, birthdays, Christmas celebrations, and other popular events such as celebrating one's achievement in board exams and other forms of occasions.
The term "Lechon" is derived from the Spanish word meaning, "Suckling Pig". Originally, the term connotes a roasted pig that has been skewered by a bamboo spear. Today, the In Lechon Philippine [http://www.expressregalo.com/lechontown.aspx] commonly refers to the method of roasting pigs, chickens (Litson Manok or roast chicken), or cows (Litson Baka or roast beef) using heat from charcoal. Because of its popularity in the country, several tourists visiting the Philippines wouldn't want to miss its succulent taste as well as its delectable aroma, making the Lechon as part of Philippine's tourism. Lechon was declared by Time magazine as the "Best Pig" on its Best of Asia 2009 list.
Preparing the Lechon Preparing a Lechon is somewhat similar to other popular dishes such as the Chinese's Peking Duck or Peking Roast Duck. The lechon is prepared by stuffing herbs and spices inside the pig's body after it has been cleaned and skewered. The pig is then placed in position and slowly be hand roasted above the heated charcoal. It will be rotated slowly until its skin turns reddish brown and its flesh becomes tender. After several hours, the lechon will then placed on top of a table and will be chopped into pieces. In the Philippines, lechÃ³n is served with plum or other sauces, vinegar, or with other seasonings or accompaniments.
There are other versions done In Lechon Philippine [http://www.expressregalo.com/lechontown.aspx], known as lechÃ³n kawali and Paksiw na lechÃ³n. LechÃ³n kawali involves boiling the processed meat, and then frying the pieces of pork in a frying pan. Paksiw na lechÃ³n involves cooking the left-overs of the main-course lechÃ³n by boiling it in a vinegar mix, making the meat moist, and then stir-frying it along with other marinated ingredients.
Lechon Capital The La Loma district in Quezon City has the distinction of being the lechon capital when it come In Lechon Philippine [http://www.expressregalo.com/lechontown.aspx]. Everyday, a number of pigs and cows are roasted simultaneously in this part of Quezon City, and their products, the crispy lechon, are displayed along the streets and sidewalks. A number of top lechon sellers started their business in La Loma, such as Mang Tomas, Mila, Pingping, Lito, Aling Nene and Nelia.