the food of the philippines is one of my favorites one of the world's best and most underrated cuisines the food is a colorful tapestry of indigenous ingredients mixed with cooking techniques and tastes left behind from the colonial occupations of china spain japan and yes america the capital city of manila is where all that rich history can be tasted its 10 million inhabitants are a loud and colorful cross-section of the entire island nation one dish uniting all those disparate influences is leichon young pig spit roasted whole for hours until the meat is succulently tender and the
skin is crisp porcelain perfection most filipinos consider it the unofficial national day women's birthdays festivals and family celebrations is the filipino le chan that traces its roots to the spanish conquest of the spirit suckling pig in spanish and you'll find similar dishes in former spanish colonies like cuba or puerto rico what sets the filipino versions apart are the seasonings often lemongrass garlic bay leaves all stuffed into the cavity and slow cooked for hours at a time there's no party there's no neutron so when you're not eating with john sang lechon lrz an offshoot of the
hog farm and licheon processing business his grandparents started in papanga 90 minutes outside of manila all the way back down to your 41. 750 pigs a day consistent rotation allows the team to roast their litchons three to a spit while the dedicated pit crew redistributes charcoal bastes two hot coals with cold water and slathers hogs with hot oil to maintain even crispiness across the whole animal we roast the return in very very small charcoals very very slow the skin becomes very very crispy after four to six hours cooking the pigs are pulled and blow torched
to remove any lingering hairs the majority are chopped and distributed around metro manila prized items at five-star hotels and private parties a select few are wrapped over bamboo and hustle down the street to manrick's lrz restaurant head ear shoulder or loin customers can order whichever cut they prefer traditionally served with white rice and a generous topping of that incomparable crispy skin the meat is really juicy the skin is crispy so the combination is really lethal it's very very good in manila a side dish of rich pork liver sauce that originated in papanga is prized for
cutting the fatty saltiness of the lachan this one i like the tenderness of it the meat is tender but the skin is crispy it means it's done really well they're very tasteful especially this electron because it's juicy and crispy very good they're special herbs they put here this is good for the beer i love bloodshot
