LECHON: THE CENTER STAR
The traditional Christmas supper is a magnificent blend of flavorings served with a range of meats and fish from all over the world. Every corner of the world, however, has something special to offer as a flavor of their traditional cuisine; one such Christmas season delicacy is the Lechon, also known as a Filipino Lechon. WHAT IS LECHON? Lechon is a traditional pork dish made by roasting a whole pig on a rotisserie over open coals. The name "Lechon" comes from the Spanish word "leche" which means "milk." The meal was made with suckling piglets who were still sucking milk from their mothers, hence the Lechon, it was thought that the consistency and flavor of the tiny pig gave this meal a pleasant flavor. There are various varieties of this traditional dish, and it has progressively become an important element of Filipino culinary culture.
Source: About Cagayan de Oro
Every home, on the other hand, has its own Lechon recipe, and experimenting with herbs and spices makes it a great delight for a special feast. Historically, Lechon was made using little pigs, but this dish has been created with a variety of meat over time. Furthermore, the amount of time and work necessary in preparing and cooking Lechon implies that its appearance at a feast is a tribute to the value of the event, which is why Lechon is always served during special occasions such as Noche Buena on Christmas Eve. Christmas being the most important holiday in the Philippines, a Christmas supper without Lechon just doesn't feel festive. What’s your favorite part in lechon? mine, ribs part and the supreme, lechon skin.
