Nice. This being my first trip to the Philippines, it seemed as if there were an endless number of new things to eat. But there was one thing I had to be sure to get while I was here: lechón, or roasted pig. Sure, one might argue that roast suckling pig in one country is just like it is in any other, right? But unlike the thicker skinned version I had in England just a couple of weeks ago, the skin of this beast was paper thin...and separated from the meat, kinda like crispy Peking Duck. Pair this with a very rich yellow "Java rice" that they had here (551 Service Road, Roxas Boulevard, Baclaran, 851-2987) and this became a very satisfying meal. Yum.
We felt a bit stupid though when we ordered some lechón paksiw as well. We thought that we were trying something new, only to find that this was basically leftover lechón sitting in that sweet liver sauce that we already got on the side with the "fresh" version. Oh well. There's certainly no shortage of other things to try in this country, although frankly I'd be happy eating nothing but that thin pork skin for the rest of the week.
5 comments:
glad you liked the lechon. Also try the crispy pata (fried pig trotter) and also sisig from Trellis or Gerry's.
In addition to Crispy Pata, Sisig (definitely from Trellis), you must try pork BBQ from ALING NENE on Taft (street or avenue not sure), particularly given how big a fan of korean and japanese bbq you seem to be. Don't miss it.
i would also suggest trying lechon cebu which is a garlicky, saltier version of the one you had.
boy, u have a nice blog...yeah i would definitely try and travel here in cebu, ask anyone the best tasting lechon is in the Queen city of the south to name a few ALEJO's and CNT lechon, best paired with SUKANG PINAKURAT a vinegar made from iligan city...its the best dude!
Its true cebu's lechon is the best tasting lechon in the philippines. Cebu is known the king of lechon. Because of its tasty meat.
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