Davao Lechon 2019

Davao Lechon 2019

The words Davao Lechon has been widespread throughout the city and the country but before that, what and why Lechon?

Among the most popular food in the Philippines is a cripy spit-roasted suckling pig called “Lechon”. This dish originated from the Philippine’s Spanish roots, it has been a staple for special occasions like “fiestas” (or festivals) and gatherings. Being wildly popular and indubitably delicious, it is a guilty pleasure to a lot of locals and foreigners that have had a taste of it. The crispy texture of the skin is then paired with a tender, juicy and savoury meat filling will surely make you knees weak (sometimes literally), and your tummy growling for more. It is unavoidable that a lot of lechon houses has been constantly sprouting around the country and on the is ever prominent is “Davao Lechon”

Davao Lechon as Staple Food for Dabawenyos

Davao City (the origin of Davao Lechon), a city in Mindanao – one of the three island groups in the Philippines. The third largest city in the country, therefore, it is not surprising that it held one or even a few more of the oldest lechon houses in the Philippines. Despite of having a few areas of Muslim majority, lechon houses in Davao are still prominent for its historical relevance. Davao Lechon has been a staple for Davaoeños (Davao locals) since the 1960s and is still a very much sought-after dish by a lot of people. The dish has become a household viand and no longer limited to being served only on special occasions. The emergence of lechon houses in Davao has shown that it is true to not withhold the joys of life, in this case, the joy of eating lechon when it can be readily available.

History of Davao Lechon

Although a lot of cities have come to make their own version of the dish like Lydia’s lechon in Metro Manila and the more known, Rico’s lechon in Cebu, there are undoubtedly a greater number of places in the Philippines where we can get quality and delicious lechon. Davao Lechon is well known as it is one of the oldest places in the Philippines to serve the dish. One historic area is known to Davaoeños as the “lechon capital in Davao” and this area is located in the streets of Chavez. The restaurants in this location have been serving lechon since the 1960s, this is around the time the Spanish colonization has already ceased in the Philippines but a portion of their culture has been acquired and retained.

Davao Lechon and its Variety

The popularity of Lechon continued to grow and such, it was reinvented into different types. As to any other city in the Philippines, Davao Lechon comes in different sizes – like lechon de leche (baby roasted pork), and types – like spicy lechon for those that want a better kick with their food. Some also dip their lechon with sauces like the very famous liver sauce or the all-around sarsa “Mang Tomas” or sometimes make their own sauce according to the preference of their taste buds.

Davao Lechon and its popular combinations

Davao Lechon is not only a staple food known for its crispy roasted goodness but it is also known for its unique cooking techniques and food combinations. Some pair the dish up with soup or other traditional dishes like Sinigang and/or Adobo. Some mix it up even more and even convert the dish as snacks like making lechon into chips. A famous variety now of Davao Lechon is their boneless lechon rolls. Here in Metro Davao, restaurants like Azon’s Boneless Lechon has been gaining popularity in the past few years. Although it is not considered to be a new trend as there have been quite a number of lechon houses that provides this, it has still been a popular choice for the pork-loving community because it is undoubtedly better to eat without the distraction of removing the bone.

Davao Lechon and its cultural contribution

The continuing growth of lechon houses in Davao as well as in other cities in the Philippines has not been a surprising trend. As we all know, Filipinos stick close to their culture and part of the Filipino culture is eating while sharing in groups. In many ways this Filipino tradition is practice here in Davao since the city is known to having various events, activities and festivities throughout the year which is why lechon would always be present in one’s table. This is why Davao Lechon has been considered always as a “fan favorite” since it has always associated the food it serves with the Filipino tradition, the tradition of sharing.

A lot of travellers take interest on exploring Davao which is why it is a must they try out the lechon houses we currently have in the city. Visiting the city during fiestas like Kadaywan Festival gives off opportunities for these tourists to experience the salo-salo Filipinos do to express unity, and of course our main attraction – Davao Lechon is always present in these kinds of get-togethers. Even though a lot of places in the Philippines offer scrumptious portions of lechon, Davao Lechon still has that unique factor which keeps the masses wanting for more.

Davao Lechon goes Global

Davao Lechon has not shied away from the international eyes and even known chefs such as Anthony Bourdain (naming it “the best pig ever”) has given it notice. A lot of Filipinos around the world has set up lechon houses, even in different countries such as Singapore and the US lechon houses starts emerging. People of other nationalities have also tried and reinvented the dish as well. Countries such as China has their own version of a roasted pig. Some have noticed the similarities between the two and it is great to see a different take on a certain dish. This goes to show that not only the Philippine culture has made its name, but also the food is a great discovery, whether there are similarities or not from different places.

Conclusion

The debate on which city has “The Best Lechon in the Philippines” will never be put to an end, but a certain thing we know is that Davao Lechon is one of the best there is to taste. Whether it may be the tourists or even the locals alike, they will not run out of dishes to explore and try because the of the growing food industry the city has but one this is for sure Davao Lechon will continue to be one of the top places for a great lechon find.

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How to cook Lechon Kawali 2019

How to cook Lechon Kawali 2019

Lechon is cooked with different kinds of techniques and one of it is Lechon Kawali. As everyone knows, Lechon is a Filipino dish loved by many. It is aso one of the national dishes that the Philippines can be surely proud of. Lechon is usually cooked with the whole pork on a spit over flaming charcoal. Cooking Lechon takes time to finish perfectly since it use roasting but Filipinos have developed a new technique for this dish to make the cooking method faster and that is how Lechon Kawali comes in the picture. This dish is fried rather than grilled. Oftentimes the dish is cooked for family gatherings and/or being cooked in bulk for restaurants to serve. Preparing the dish in bulk is a good way to save time, as there is a two-step process in cooking it.

Ingredients for Lechon Kawali

In order to make a good Lechon Kawali; the key ingredient – pork belly can be cut into small pieces, or into thin cuts (about 1 ½ inch) so that it will be crispier when fried. Always remember that it is better to have a pork belly slap with it’s skin on (sometimes some stores sell pork slab with the skin removed) because the pork skin gives off the crispy and crunchy feeling people look for when they are eating lechon kawali. Other than our pork belly, we also need the following ingredients to add flavor – garlic cloves, bay leaves, salt, ground pepper (or peppercorns), water (to boil our pork belly), and cooking oil.

Cooking the Lechon Kawali

For you to cook a 2-3 serving of Lechon Kawali, you would need an approximate of 1 ½ pound of pork belly (about 700 grams).
Prepare:
– 1 clove of garlic
– 2 bay leaves
– 1 tbsp. salt
– 1 tbsp. pepper

First step is to combine all the condiments in a skillet pan along with the pork belly, and pour enough water to cover. Some recipes include soy sauce to add flavor to the Lechon Kawali, but it depends on your personal taste if you choose to add so or not. Others choose not to put extra condiments and only adds salt for taste. Next, bring the pork to a boil and simmer until the skin is slicing tender but not falling apart. This would usually take up 35 to 45 minutes to simmer. It is important for you to monitor the tenderness of the meat so that it does not get too soft for us to deeply fry it without worrying that it might start falling apart.

Once the pork is tender, drain the meat and let it sit at room temperature until it has been air dried. Some people who prepare to cook Lechon Kawali beforehand an event or celebration might have the extra time to chill the pork and let it air dry in the refrigerator obvernight. This does not always apply to everyone since it will depend on the preference and the time frame you have before cooking the dish.

Important Note: Chilling and air drying the meat overnight in a refrigirator has proven to give a cripsier texture when the pork slab is dried.

Even if you don’t have the time to chill it on a refrigerator, it will still show a good crispy result if it is air dried in room temperature.

When the meat has been air dried (either in room temperature or in the refrigerator overnight), it is now ready to be deep fried. Pre-heat a large sauce pan and add cooking oil for deep frying, make sure to use enough oil to cover the whole slab of pork belly. The oil should be around 350 °F to 375 °F before frying the meat. It might also be useful to have a splatter guard to avoid burns and to help with the whole process. Deep fry the pork belly into batches and look out for it until it is golden brown. The deep-frying process will take approximately 3-5 minutes. Once the pork belly is cooked, remove it and drain it on a wire rack to remove the excess oil. Let the pork belly rest for around 5 minutes for it to cool down, then cut it into pieces if needed.

That is basically all there it to make the perfect Lechon Kawali. We have an easy recipe that produces a mouth-watering dish fit for all ages. The perfect crunchy exterior paired with the juicy and tender meat inside. It is best to eat it while still warm and paired with Lechon sauce or vinegar-based sauce, whichever suits your taste buds. Although some people choose not to deep fry the pork belly and instead, they pan fry it twice to add crispiness.

Lechon Kawali: Loved by many

A lot of Filipinos eat Lechon Kawali as “pulutan” or a snack you can eat when having a drink out with friends. Every sinful bite would be too good to resist and it is the best type of home-cooked comfort food for every occasion. It is also a dish liked by other cultures because other than the simplicity it has, it offers a flavourful taste that is really to-die-for. The fact that Lechon Kawali can be easily paired with a lot of other dishes is a plus as well. One can never go wrong with a well-cooked fried dish. As for the health conscious, it is best to make sure that the oil is drained on a rack with a baking sheet below. Doing this is a better method than draining the oil with a paper towel because paper towels make the dish soggier. When one drains the oil on a rack, the air is allowed to flow through which air dries the
Lechon Kawali without losing its crisp.

Conclusion

You will find Lechon Kawali also being served in a lot of traditional Filipino restaurants just a lechon is. The dish is best eaten with a warm cup of rice or alongside with other traditional Filipino dishes with soup like “Sinigang”. Because of its simplicity it can also be a good pair to various types of food like stir-fried vegetables or even noodles. Although Lechon Kawali is not the healthiest food and should be consumed in moderation like the traditional lechon, the taste is undeniably worth every bite. That said, it is also better to serve this dish when eating with other people. The rich taste it has would want you to ask for more, and without friends or family to eat with, you might just get a tad bit more than you should be eating. We won’t judge, because it is one of our most favourite dishes to cook and serve as well. As “foodies”, a food that can be prepared fast only requires a few ingredients and an automatic approval. So just live, love and eat!

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5 Things That Will Confirm You Are in a Filipino Party

5 Things That Will Confirm You Are in a Filipino Party

One of the most admirable characteristics of Filipinos is our love for festivities and parties. Filipinos always find a way to celebrate even the smallest occasions in their lives. Birthdays, weddings, binyag, graduation, pagta-top 1 sa school, pagkatanggap sa trabaho, you name it and Filipinos will have a bonggang food party for it. But, did you ever notice how things in a Filipino party all seem too similar? From the food that is the Davao lechon to the weird bring-home practice, here are signs to tell that you are indeed in a Filipino party.

 

  1. Filipino time. Sadly, Filipino time is such a common thing in the Philippines. When a host invites you to a party that starts at 4PM, you do not actually come until it is 5PM. Nobody knows the reason why Filipinos like to be late. But, if you are one of the first guests to arrive and everyone else is still missing, you are at a Filipino party.
  2. Shoes Off. Most Filipino parties are often held in the house of the host. It is a common practice to respect the house and leave your shoes outside the door. The reason could be for cleanliness purposes. Although the host may tell you to just come in with your shoes on, it is still best to observe if there is a sea of shoes by the door.
  3. The Overextended Generosity. When you arrive in the middle of the party, you would probably hear a single expression from the host: “Uyy, hello! Dali, KAIN KA NA?” They don’t even ask you how you’ve been or where you’ve been. The chika will come later. Filipino parties always give importance to making sure everyone is well-fed.
  4. Food, Food, and Food! Speaking of being well-fed, another distinction of a Filipino party is that although there are only a limited number of guests, the food served could very well feed the whole town. It is a mystery why Filipino families like to cook a lot of food. This could be due to the unspoken practice of “bring home” or taking food home as a souvenir.
  5. That One Food. And the last sign that tells you that you are in a Filipino party? That Davao lechon on the table! Filipinos love their tradition and a part of it is serving a roasted whole pig for everyone to share and enjoy.

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No Lechon Goes to Waste – Dishes You Can Make Out of Leftovers

No Lechon Goes to Waste – Dishes You Can Make Out of Leftovers

One of the most common dishes served in a Filipino feast is the Davao lechon. Almost every household, big or small, make it a point to serve this roasted suckling pig during special occasions. Lechon is known for its immense size and ability to feed a large number of people.

However, there are times when either the lechon is too big for the number of guests or there are only a small number of guests to share it. Both of these cases lead to a lot of leftover lechon. Many hosts give away these leftovers as take-home treats to their guests. But even then, there might still be some more leftovers left. Luckily, lechon is such a versatile dish that you can actually cook a whole new dish using the leftovers. Below are some suggestions of delicious food servings made from the lechon last night.

  • Lechon Wraps. We all know how heavy in the tummy eating lechon is. If you want to go light on your meal the next morning, you can try doing some lechon wraps. Grab a pita bread, some leafy veggies of your choice, and pieces of the leftover lechon chopped into small pieces. Wrap it all and enjoy a light breakfast.
  • Fried Lechon. Okay, it may sound weird and kind of violent actually. Thinking how the pig goes through roasting and now, frying? But, who can resist the added crispiness of the lechon leftover? Making the perfect fried lechon is as easy as sprinkling salt on the leftovers, storing it in an airtight container and putting in in the fridge the night before frying.
  • Lechon Paksiw. This is the most common recipe that Filipinos make with leftover Davao lechon. It is pretty easy to make. You can also, experiment with your own measures of the flavor to get your preferred taste. Moreover, making paksiw out of lechon can make it last for even a whole week. Talk about survival food!

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The Awesome Things that Make Lechon World-Class

The Awesome Things that Make Lechon World-Class

Every Filipino knows what a lechon is. It is present in every party and gathering. Because of its size and unique method of cooking, it is considered the highlight of a Filipino handaan. Recently, Davao lechon has been gaining attention not only in the Philippines but in the whole world. There have been features of restaurants in different parts of the world that serve lechon in many different variants. There are three attributes to this unique Filipino food that make it a worldwide favorite.

 

  1. The Oh-So-Crispy Skin. When we talk about lechon, the first thing that comes to our mind is the sound of the crispy skin of the dish when we bite it. A good lechon is characterized by its reddish brown color. Being able to enjoy the crispness of the skin is actually a satisfying feeling as the skin does not really stay crispy all the time. So, when you are planning to enjoy lechon, eat it as soon as it is served.
  2. The Soft and Juicy Meat. When you are done enjoying the crispy skin, it is time to take on the meat. The way lechon is cooked enables the pig to secrete its natural oils and juices. When these juices mix with the flavors of the herbs and spices, it creates an aromatic and delicious taste to the meat. You will know that the lechon is cooked properly when aside from the crispy skin, the meat is soft and easy to tear away.
  3. The Perfect Sauce. Just like any traditional Filipino dish, Davao lechon is also best served with a bowl of sauce on the side to dip the meat wholeheartedly. There is no standard formula for the sauce. In fact, cities around the Philippines have their own version of a sauce that comes with the lechon. Some make spicy ones para may pampagana while others opt for savory ones that satisfy all your tastebuds.

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