"LECHON de LECHE" Roasted Suckling Pig (Philippines)

I'm the kind of person who is not really too fond about pork, but when it comes to Lechon i would make an exception ... specially for the crispy skin, and i only like the skin by the way and nothing else.

Lechón was originally introduced to the Philippines by the Spaniards as a part of Spanish cuisine and can be found in many Hispanic countries. Leche means milk in Spanish and lechón originally meant suckling piglet. In the Philippines it connotes a whole roasted pig/piglet, chicken, or calf. The process of lechón involves the whole pig/piglet, chicken, or calf to be slowly roasted over charcoal. Similar in method to Chinese Peking duck, Balinese Guling celeng, or Western suckling pig, this day-long and arduous method of roasting leaves a crispy skin and very moist meat inside.

Lechón is often cooked during national festivities (known as Fiestas), the holiday season, and other special occasions such as weddings, and birthdays, or family get-togethers. The lechón is usually the highlight and the most popular dish of these events. It is usually served with a liver-based sauce.

above is the traditional way Lechón de Leche is done, you have not tasted the real Lechón unless it is cooked the traditional way over charcoal, and not by oven roasting. Although you may find oven roasted Lechón in Manila too, one can sure spot the difference between the oven roasted Lechón and the old fashioned charcoal way.

when visiting Manila or any of the 7100 islands in the Philippines i would recommend that it is a must that one try a shot with Lechon, you are sure to love the dish, and don't forget that the best part you get to have a go at is the skin, if not then you wouldn't know what Lechon is all about.

P.S. photo materials contributed by MYSTIQUE.