chuvaness
Lechon 101
Posted on

“December 26 and January 2 are National Paksiw na Lechon Days.” — Anonymous

I’ve been meaning to write this entry for the longest time because I am passionately in love with lechon and get upset when people serve it wrong.
I feel bad for the loss of life (of the pig) if ever the lechon doesn’t taste good or if the skin is makunat (not crispy).
Here’s what you should know about serving lechon:

1) Order your lechon at least two days in advance (obviously, everybody knows that).
2) If your party is at 7 PM, arrange for the lechon to arrive at 6:30 PM. Hopefully the guests aren’t too late to arrive and enjoy piping hot, crispy skin.
3) Lay the lechon on a table covered in paper (at home we have a giant roll of kraft paper for this purpose).

Abub's lechon

4) If you have heating lamps, all the better. This will prevent the fat from turning into sebo in an airconditioned setting.

lechon!

5) Uncover the lechon right away as keeping it under wraps will steam the pig and soften its skin (read: kunat).
6) Transfer the lechon sauce to bowls and heat them up if necessary.
7) Do NOT chop the lechon and pile them up on a platter because: a) it is unsightly and peasantly and b) piling it up like kanin baboy (pun intended) will make the skin soft, which is a waste of life!

Lechon

8. It is better to leave a carving knife, tongs, kitchen scissors or what have you and allow the guests to cut the parts they want. Or have a person cut the lechon as requested. This is assuming you have civilized guest who will not take an A4 size of skin—unless you have invited me or I am the one bringing the lechon.

Lechon and rice

9) I always scrape off the fat under the skin because otherwise I will get umay/feel nauseated/hate myself for eating too much.
10) The parts with the bubbles are usually the crispiest.

Abub's lechon

11) The best way to enjoy lechon really is to order it at home where you don’t have to compete with a whole barangay, get your table, plates, utensils ready, plus a pot of rice and ice-cold coke on standby, wait for lechon to arrive and EAT.
Feel free to put leg up on the chair as you eat to your heart’s desire (no pun intended).

Abub’s Cebuana Native Lechon

12) I really love the strings of meat that get roasted on the skin. This + rice = heaven!!

My plate

13) The best lechon in Metro Manila can be had from Abub’s Cebuana Lechon. I purposely didn’t publish this last month because I was afraid many, many pigs will die due to my blog entry but they really have the best prices and the BEST lechon in town. No sauce necessary.

Abub’s Cebuana Native Lechon

To order call (0917) 828-8080 or click HERE for more details.

21
Leave a Reply

avatar
17 Comment threads
4 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
13 Comment authors
avataravataravataravataravatar Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
Notify of
avatar
Guest
Angelo Ykuratz

Hello po! Ano po ba magandang pambalot sa buong lechon if traveled by at least 2 hours?

[Reply]

avatar

CVS Reply:

sorry i don’t know.

[Reply]

avatar
Guest

Hi. Kindly copy paste the link below so you could read my blogs re lechon.  We are Manong’s Lechon Cebu (Tel 7032133, 0922-2819406)  Thank you. 

http://manongstastylechon.blogspot.com

[Reply]

avatar
Guest
trader003

Hi Ma’am, please try Generals Lechon. It’s the best Lechon in Manila. I think it also beats Cebu Lechon. 

[Reply]

avatar

CVS Reply:

where is General’s? can you share website? phone number?

[Reply]

avatar
Guest
Ann

The best lechon or for original Cebu lechon, you can skip #6. Good lechon do not need any kind of “sauce”, especially those liver sauce or Mang Tomas type sauces. 🙂

[Reply]

avatar
Guest
jaja cajote

im not too fond of lechon, because I only eat the balat. Like you, i also scrape off the fat underneath it. it’s really good!!!  But your tips are really helpful because my papa is a lechon adik. hahaha. thanks!

[Reply]

avatar
Guest

Lechon + ICE COLD COKE = perfect!

[Reply]

avatar
Guest

I don’t eat a lot of lechon but I like to eat a little of the skin when I can. What I really love is lechong kawali. 🙂 I love the entire entry. And it’s true that lechon looks less appetizing for me when I see it all cut up and just on a plate. Part of the joys of eating is getting to pick the portions you want. My favorite is the last sentence of number 11. 🙂 I’d pay to see you eat lechon with one leg up. 😛 Happy New Year pala, Ms. C. 🙂 Here’s to… Read more »

avatar
Guest

Ang galing mo! 🙂 
We also had lechon for Christmas Eve and I did exactly as you described here, except I did not drink Coke — I was the carver that night kasi, hahaha… 🙂 
So yes to all your tips here! I ordered from our suki lechon supplier Carlitos Lechon Cebu (name lang, but did NOT fly in from Cebu, hehe), also flavorful meat even w/o the sauce.

Typo? = put one leg… – “Feel free to put on leg up on the chair…”

[Reply]

avatar
Guest
foodtripper

I so agree with the handling. Yes it must be wrapped in paper so it will absorb the condensation that forms from the steaming freshly roasted lechon. And opened as soon as possible. And yes the best way to serve the skin is to use scissors (hindi madudurog). I also prefer the Visayan way to paksiw it with lots of garlic, black pepper and good vinegar (without any sweet liver sauce).

[Reply]

avatar
Guest
Anonymous

True story: one of my mom’s neighbors died at their village Christmas party after having double helpings of lechon. Katabi ng mom ko sa table. Kumanta sa program, kumain, and then bigla nalang natumba. Afraid!

[Reply]

avatar
Guest

Ay, ‘di na ba Mila’s or Lydia’s Lechnon ang best lechon in town? 🙂

[Reply]

avatar
Guest
jeroen

As a none pinoy i like this particular lechon because the skin and the meat are so flavor full and if you handle it the way cecile says the skin will be crisp because there is nothing worse then eating soft and cold skin with hardened fat and unflavorfull meat.   Abub’s meat has flavor and it is really the only lechon i have eaten in Manila where the meat has flavor. I have eaten lechon in Cebu and it tastes really great but flying it in to manila is useless when 99% of the people ordering it for their… Read more »

avatar
Guest

Hahaha! I love this entry, Ms. C! And I love lechon, too! My extended family loves lechon, so much so that we had two, one spicy, one regular, on Christmas day and another one on New Years. All three were flown in from Cebu. But if we can’t be bothered to order one from Cebu and pick it up at the airport, we order ours from Ulcing’s. It’s the best from Manila I’ve tried so far, although I don’t think I’ve tried Abub’s yet. I have a friend who DOESN’T eat lechon simply because he doesn’t like it and I… Read more »

avatar
Guest

January 2, December 26 are national leftover days LOL 🙂

Ms. C the link part where it says “HERE” is broken.

[Reply]

avatar

CVS Reply:

thanks I will fix it

[Reply]

avatar
Guest
Anonymous

I missed lechon for more than a year now. I am now based in the Middle East where lechon is obviously prohibited. Naglalaway ako while reading your post. I missed lechon badly before that I also blogged about it and dedicated the song “Im Missing You” by Meja…haha!
Lechon + Unlimited Rice + Ice cold Coke = HEAVEN

http://kaloka.livejournal.com/34123.html 

[Reply]

avatar
Guest

The best lechon needs no fancy sawsawan. Suka will do. Waah! Nakakagutom naman ang post na ito.

[Reply]

avatar
Guest

Thanks for this post. I don’t get to eat lechon a lot because of the reasons stated above. Although, every time I go to Cebu, all I eat is lechon hahaha 🙂
12) The best lechon in Metro Manila can be had from Abub’s Cebuana Lechon. I purposely didn’t publish this last month because I was afraid many, many pigs will die due to my blog entry but they really have the best prices and the BEST lechon in town. No sauce necessary. >>> Love this part, hahahaha!!! 

[Reply]