Lechón is a popular food in the Philippines. In fact, lechón is
the country's National Dish. It is prepared throughout the year for any
special occasion, during festivals, and the holidays. The word "lechón" actually originated from the Spanish term "leche" which means "milk",
thus lechón refers to a suckling pig that is roasted. The dish usually
features a whole suckling pig grilled over charcoal. But nowadays, the
original use of a suckling pig has given way to a medium-sized adult
pig. Preparation of lechón is quite simple; after the entrails are
removed, the pig is seasoned with spices which may include: "tanglad" (lemon grass) or "dahon ng sampalok"
(tamarind leaves). It is then skewered in a long bamboo stem, grilled
over a pit filled with hot charcoal fire and turned in a rotisserie
action. The pig is roasted on all sides for several hours until done.
The process of cooking and occasionally basting it with cooking oil
usually results in making the pork skin crisp, giving it a distinctive
aroma and mouthwatering taste.
Over the years, and just like any popular dish, the lechón also evolved.
Aside from the use of pork, the lechón manok (grilled marinated
chicken) has become so popular a dish in recent years that the business
of lechón manok has mushroomed through out the Philippines, that every
street corner is now filled with the likes of the more popular chains of
Andok's and Baliwag Lechón Manok, and the list goes on . . .
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