Weekend Pastime

I have read several posts and forums that compare and discuss which lechon is the best: lechon from Iloilo or lechon from Cebu? Based from various remarks, true bloodied Ilonggos would always support and patronize their own and the same is true for the Cebuanos. Lechon lovers from accross the country participated also in this interesting discussion and many firstimers revealed that lechon from Iloilo is quite understated because the taste could already equal or even surpass Cebu’s lechon. The funniest thing I’ve read is that Ilonggos were accused of stealing the secret ingredients that give Cebu’s lechon its distinctive and desirable taste. My, my, this could start a word war, . . err a battle of lechon between the two provinces.

We are lucky that Iloilo City is blessed with people, especially those from Arevalo, who dedicated themselves in the perfection of lechon and for many years have catered to the discriminating taste of Ilonggos.

To say which lechon is the best is a matter of preference. Some people like thick, slick skin with loads of fat while others wanted it lean and crispy. Others wanted it a tad salty while the rest prefer it bland. For me, the crispiness of the skin is very important. It should be crispy not rubbery even after it is exposed in the air for many hours. Second, it should have the right stuffings to give flavor and aroma to the meat. Third, the gravy should complement or enhance the flavor of the lechon. Quite a tough requirement but I think those are the things that make the best tasting lechon.

the skin is sliced into squares for easy distriution

stuffings revealed: lemon grass and herbs

finely ground rice and pork liver are the basic ingredients of gravy