Because of a recen’t birthday, somebody in the office received a whole lechon de leche as a birthday gift. And with the so many posts about random versions of lechon in my blog (just search 😛 ), you would think that everybody has just recently ate some of it. But eating lechon manok (roasted chicken) is still way different from seeing and eating a whole lechon.
Lechon means to roast, though it can easily refer to the roasted pig itself. Though the lechon can be identified as a Filipino food, meat lovers that we are, it is not only here in the Philippines that lechon is a common feast site. It is quite spread all over the world actually. But I am not really knowledgeable about that. So let’s go back to where my blog title started in the first place.
A lechon arrives in the office, with crispy skin and still hot from wherever it came from. And once the cutting began, it was off to a frenzy. In about less than 20 minutes, everything was gone, including ribs, legs, and well, most of it.
And you see those legs, heads, etc in left? Those are not going to waste. It will be cooked down to a lovely stew of lechon paksiw 🙂