Filipino Delicacies

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One of the most sought after of Filipino delicacies can be found in Boracay. No feast or party celebration of any kind in the Philippines would be complete without the time-honored and traditional lechon (pronounced "litson" in Tagalog) or pit-roasted pig.

How To Make Lechon - Step By Step

Note: Young pigs are preferred to ensure the meat is tender and succulent.

Step 1:
The whole pig should be cleaned thoroughly and gutted.

Step 2:
Fillet the carcass along the the ribs parallel to the spine to create pockets for the spices, chopping the ribs from inside the spine to retain the pig's shape during cooking.

Step 3:
Insert a long rod (preferably a bamboo pole, if available), through the pig's carcass entering from one end and exiting at the other end.

Step 4:
Use wire to tie up the spine of the carcass to the rod in at least three places along the rod to maintain stability during cooking.

Step 5:
Before closing the carcass, pour some soy sauce or other marinade on the inside of the belly and chest area, rubbing and punching holes in the meat to ensure full absorption.

Step 6:
Insert chopped onion leaves and lemon grass in the stomach and chest before closing up the carcass by sewing up with fine wire.

Step 7:
Spit-roast the carcass over hot, live coals occasionally turning and basting the carcass with soy sauce or other marinade to keep the surface always moist and to maintain evenness in cooking to ensure that the pork crackling has a rich glaze and is crunchy or crispy .

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This local delicacy has been the customary center of attraction at special occasions like family weddings, birthday parties and more so during the annual fiesta or feast of the local patron saint. The lechon, like many other native food delicacies, was introduced to the Philippines by the Spanish conquistadores who ruled over the country for more than three centuries.

The crackling or crunchy pork rind is the most popular part of the lechon and usually the first to go. If you are not quick enough at a social gathering, there might not be anything left of the lechon for you but the bare skeleton just a few minutes after the meal has started. If by any chance however there is some of the roast pig left over after the special occasion, this is cooked into another Filipino food specialty, the "litson paksiw," which many Filipinos also crave for and look forward to for the next meal.

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Comments From A Local Resident

Here's what Sirenna, a local resident of Boracay (originally from the UK) has to say about this local delicacy (Updated by sirenna on May 11, 2007 in VirtualTourist):

"Another thing you may not be familiar with is Lechon - a whole pig roasted on a spit. These are usually eaten at parties (for obvious reasons), and the crispy skin is a popular treat, although I find the meat very fatty."

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