WHAT IS YOUR FAVORITE PART OF THE LECHON?
For most Pinoys it's the crispy skin while others prefer the day-old leftovers recycle...
WHAT IS YOUR FAVORITE PART OF THE LECHON?
For most Pinoys it's the crispy skin while others prefer the day-old leftovers recycled into paksiw taken with patis as sawsawan. My favorite, especially with lechon Cebu, are the salty ribs and the lining of the belly seasoned with lemon grass, garlic and other spices.
When my mother was alive, lechon was served three-ways like Peking Duck.
Peking Duck is usually served two ways: first, skin/meat in wrapper with sliced leeks and a hoisin or plu...
For most Pinoys it's the crispy skin while others prefer the day-old leftovers recycled into paksiw taken with patis as sawsawan. My favorite, especially with lechon Cebu, are the salty ribs and the lining of the belly seasoned with lemon grass, garlic and other spices.
When my mother was alive, lechon was served three-ways like Peking Duck.
Peking Duck is usually served two ways: first, skin/meat in wrapper with sliced leeks and a hoisin or plu...
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message 1:
by
aswang7890
(new)
Nov 04, 2021 05:15AM
the edible parts. I'm an equal opportunity lechon devourer. Easier to say what I don't eat. The tail? Do people eat the tail? ears. pig's feet. innards. brain.
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