Lechon (Roast Suckling Pig) at Pepita's Kitchen
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Date: 2019-08-19
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Comments and reviews: 10
Mench PS
How come it was not eaten with our signature SARSA (lechon sauce made of pig liver - pureed and cooked until thick. Filipinos have different ways now of making the SARSA, i have seen some shops trying to be innovative when it comes to the sauce. The sarsa adds more flavor to the lechon, it does compliment the porcheta wel, this is why people try to reinvent the sarsa, they look for more ways for the lechon tol taste different each time. However, I still prefer the traditional sarsa though, we all grew up with it, it's the star on the dining table during fiestas. reunions, birthdays and other special occasions.
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How come it was not eaten with our signature SARSA (lechon sauce made of pig liver - pureed and cooked until thick. Filipinos have different ways now of making the SARSA, i have seen some shops trying to be innovative when it comes to the sauce. The sarsa adds more flavor to the lechon, it does compliment the porcheta wel, this is why people try to reinvent the sarsa, they look for more ways for the lechon tol taste different each time. However, I still prefer the traditional sarsa though, we all grew up with it, it's the star on the dining table during fiestas. reunions, birthdays and other special occasions.
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Halo Fire
Im Filipino and for the record, this roast suckling pig dish originates from Europe, most likely from the Spain/Portugal region. Philippines was under Spanish colonization which is why It has adapted to such cuisine. Over time, the lechon became known to be a Filipino thing, although other countries have the same dish but may be called something different. Roast pig also has different variations.
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Im Filipino and for the record, this roast suckling pig dish originates from Europe, most likely from the Spain/Portugal region. Philippines was under Spanish colonization which is why It has adapted to such cuisine. Over time, the lechon became known to be a Filipino thing, although other countries have the same dish but may be called something different. Roast pig also has different variations.
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Mario Soto
that brings back memories of me marinating a lechon under GrandMa's(Lola here in Pinas) directions in Cuba while my Spanish born Dad was drinking sangria with his older brother and my Mom said that I need it go to sleep because the lechon would not be starting to cook until 6am. yet I had no lechon until 3pm or so.
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that brings back memories of me marinating a lechon under GrandMa's(Lola here in Pinas) directions in Cuba while my Spanish born Dad was drinking sangria with his older brother and my Mom said that I need it go to sleep because the lechon would not be starting to cook until 6am. yet I had no lechon until 3pm or so.
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BIRDIETOEAGLE1
Wow, this making me hungry right now: ) great info. there are tons of lechon places to go but by far I think this the best of the best. Need to buy airline ticket right now and fly there heheh, thanks again for sharing Mark
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Wow, this making me hungry right now: ) great info. there are tons of lechon places to go but by far I think this the best of the best. Need to buy airline ticket right now and fly there heheh, thanks again for sharing Mark
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Johnson Decano
you eating a lots different dishes of nation foods. but you even get fat you still skinny buddy. . hehe. thats so ridicuolos. . and that kinda AMAZING. . thats a texture of being a foodblogger. . keep it up. .
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you eating a lots different dishes of nation foods. but you even get fat you still skinny buddy. . hehe. thats so ridicuolos. . and that kinda AMAZING. . thats a texture of being a foodblogger. . keep it up. .
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Alwynne A
Thats not authentic lechon. we don't cook our lechon in the oven. we cook it on an open fire and we dont stuff it with truffle rice. thats not authentic. try lechon in Talisay City, Cebu or Carcar, Cebu.
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Thats not authentic lechon. we don't cook our lechon in the oven. we cook it on an open fire and we dont stuff it with truffle rice. thats not authentic. try lechon in Talisay City, Cebu or Carcar, Cebu.
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Jared Q
Years ago (I'm Puerto Rican) my mother was making one for New Years. She didn't tell us it was in the tub marinating. I pulled the shower curtain open omg I screamed so loud. She thought it was hilarious.
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Years ago (I'm Puerto Rican) my mother was making one for New Years. She didn't tell us it was in the tub marinating. I pulled the shower curtain open omg I screamed so loud. She thought it was hilarious.
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Ronald Bautista
If ever you plan on returning to the Philippines, for Lechon and Barbecue, go to the Carcar Public Market in Carcar, Cebu; for Bulalo and Goto go to Mahogany Market in Tagaytay, Cavite
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If ever you plan on returning to the Philippines, for Lechon and Barbecue, go to the Carcar Public Market in Carcar, Cebu; for Bulalo and Goto go to Mahogany Market in Tagaytay, Cavite
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ElenTuf
I'm Samoan, and pig is always at our functions, however the Filipino Lechon is my favourite style cooked pig/pork. I had it at my work friend's house and I fell in love with it
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I'm Samoan, and pig is always at our functions, however the Filipino Lechon is my favourite style cooked pig/pork. I had it at my work friend's house and I fell in love with it
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star fish
Many countries, many culture have their own way of roasting pig. But best of the best chefs have rendered their final verdict: FILIPINO LECHON IS THE BEST IN THE WORLD
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Many countries, many culture have their own way of roasting pig. But best of the best chefs have rendered their final verdict: FILIPINO LECHON IS THE BEST IN THE WORLD
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