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Best Lechon in and out of town


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may i suggest try aling lurings lechon, at the back of sm sta. mesa, they dont serve per kilo,

they call this lechon ni erap, for erap often order his lechon from aling luring the talaga

yes, kewiboi is right also, cebu lechon is great if your going to eat it there in cebu,

but if your going to send it to manila by plane, the skin is always not that crunchy na.

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The resto Marina previously served lechon. They flew it in and served it a few times a week lang.

I heard someone call it lechon Bisaya it was as flavorful (like lechon from Cebu) but without the salty skin

I also saw a feature from Tablescapes where they featured lechon in Bacolod roasted with a whole chicken inside.

Of course there's also the non traditional pritchon! (pritong lechon)

 

So many to choose from, so little space in my stomach!

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There was a time I recommended Lydia's Lechon over Elar's because the skin stays crispy even after an hour from the time you purchase it. I've tried Lechon Cebu which was brought over by a friend on 3 occasions already. Di nga kasing crispy yun skin by the time it arrives Manila but the taste is very good. No need for sarsa when you eat it. I've also tried Pritchon before. Different but very good as well. They only use lechon de leche size piglets as that is the only type that can fit in their frying "container".

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i've decided to re-read that blog entry of a.b. and couldn't believe how many people have left their comments. mga pinoy talaga, fed up with all the bad news coming from the philippines, we pounce on every little bit of good news written about our country; which isn't necessarily bad.

 

on topic, i recently saw once more the pritchon being served at mesa and it looked so appetizingly good. mental note to self- order the pritchon the next time i feel like braving the long wait time and the equally slow service at mesa.

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Dedang's in Iloilo I hope they are still in operation. Tatoy's and Breakthrough comes second. Cebu's lechon for me has this lansa smell due to the onion chive they use as stuffing and it's a bit salty. Iloilo's lechon is stuffed with lemongrass and tamarind leaves so it has this citrus-y smell that works well with the rendered fat from the pig. Sawsawan for me is sinamak tapos piga-an mo ng siling labuyo. :)

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