Davao Lechon Baboy: Recipe to be proud of

Davao Lechon Baboy: Recipe to be proud of

Davao Lechon Baboy has been getting nods from serious foodies much recently. This dish is part of the Filipino culture for centuries, but the variations of how it’s prepared and it’s evolution are dynamic. Davao Lechon Baboy recipe is one that redefines the quintessential dish that every Filipino family loves.

From the Spanish word “Leche” which means milk, the Philippines’ Lechon is a suckling pig that’s slowly roasted over extremely hot coals. This favorite dish has evolved to accommodate the Filipino family culture and dynamics.

Lechon has always been a staple dish in fiestas, weddings, baptisms, or any celebration. Nowadays, the Lechon not only refers to a roasted whole suckling pig, but as the celebrations got grander, the size of the lechon also got bigger so much so that what’s roasted is not always a suckling pig, but often a medium-sized adult pig. It’s almost as if there’s an unspoken rule in every celebration that everyone must have a share of the Lechon.

It is, after all, the star of the buffet table. The lechon baboy recipe is one that every Filipino recognizes. 

Somehow, serving lechon to guests on any celebration has a certain effect to the perception of the social status of the family hosting the event. It is not uncommon to see guests react from admiration when they realize that lechon will be served. One can almost always hear “Bongga! May Lechon!” which indirectly means that they’re impressed that the family was able to afford serving this to guests. Because of this, serving Lechon is often considered as a highlight to any special occasion.

The price of a Lechon ranges from 3000 pesos to as much as 8000, with the price varying from the size and weight of the roasted pig. Recently, with the emergence of the regular demand of this dish, the lechon as been made available as a value meal. It can also be bought by the kilo, or just as a whole pork belly roll.

Lechon is not only a term reserved reserved for suckling pig or medium sized adult pig. As creative as Filipinos are, we have also discovered a way to make lechon manok (chicken) and, thanks to Davaoenos ingenuity, even lechon buwaya (crocodile)!

A big market for lechon manok was uncovered that a whole business for lechon manok boomed. Outlets where lechon manok are continously being roasted have mushroomed and can be seen in every corner of the country.

It is a more affordable option for anyone who’s fond of the lechon’s taste and aroma. It’s very common for family’s to share lechon manok for lunch or dinner even without celebrating anything special. It would feel like a special meal though because of the perception the Lechon brings.

The lechon buwaya, however, takes the legendary lechon to another level! It has been notoriously talked about. The public and Philippine media are raving about it. It’s new. It’s inventive. It’s controversial.

Whenever a crocodile is slaughtered for any commercial or food purposes,  the Crocodile Park of Davao secures a special permit from the DENR or Department of Environment and National Resources.

The lechon recipe is quite the same as the one used for pork and chicken. The traditional way of preparing this dish includes removing the entrails, the meat is seasoned with herbs and spices, the whole pig/ chicken/ crocodile is then hoisted to a long bamboo stick (commercially, a long rod is used), and this is then slowly roasted on top of extremely hot coals. The pole or stick is continuously turned to get the meat to evenly cooked perfection. As with most things in life, this masterpiece is achieved with effort and time. This recipe is cooked for at least 3 hours.

The effort given to make a dish this marvelous is not made in vain. After long hours of slow cooking with the herbs and spices simmering, the lechon transforms into a delectable reddish brown almost golden skin outside with the inside being juicy where the meat is cooked just right. The crocodile meat, in particular, is described as a tender and a bit grainy. I guess, it cannot be easily described, but that’s why it begs to be tried. As, Ruth Reichl once said, “Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”

The people of Davao has always been known to take pride in their good qualities like being patient, genuine, and innovative. It’s often overlooked, but these qualities work together as they create a twist to one of the Filipinos most loved dish – the lechon. Davao’s Lechon Baboy recipe and even it’s lechon buwaya are two dishes that invite people with an adventurous palate. 

The lechon has been around and enjoyed for centuries. The recipe has been tweaked, and it’s market availability has been adjusted to meet the demands of the public. It used to only be available during special and grand events, but the changing times have made it possible to make this dish as regular as getting a value meal from a fast-food chain. These changes do not
make the lechon less special. In fact, now, more than ever, it’s more loved.

This dish puts Davao in the map. If one will be dramatic, it symbolizes the evolution of culture, it’s remarkable ability to adapt to the changing demands of the world and humanity. It’s funny how one dish can speak so much about a community, a family, and even man’s the unquenchable search for novelty.

The Davao Lechon recipe will definitely continue to evolve, and this is delightful to know. It’s always going to entice people from all over the world, to see, to try, and most importantly, to taste.

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Davao Lechon Baboy Price: Is it worth it?

Davao Lechon Baboy Price: Is it worth it?

The lechon has defined the Philippines in an interesting way. It reflected the Filipino culture for centuries, and since it has been a mainstay cuisine, family businesses have thrived with just the lechon as the main product. The pricing of the whole lechon baboy increased steadily. Still, in the City of Davao, the Lechon baboy price gives value for money.

In any Filipino celebration, the lechon has always been the star in the buffet table. The term lechon originally referred to a roasted suckling pig, but the size of the lechon got bigger in grand occasions. To accommodate the guests, medium sized adult pig is often the top choice, and not always a suckling pig. Most of the time, on special occasions or grand celebrations a budget is always allotted for a lechon.

In any Filipino celebration, the lechon has always been the star in the buffet table. The term lechon originally referred to a roasted suckling pig, but the size of the lechon got bigger in grand occasions. To accommodate the guests, medium sized adult pig is often the top choice, and not always a suckling pig. Most of the time, on special occasions or grand celebrations a budget is always allotted for a lechon.

This popular delicacy is available in spicy and original flavor with a small price difference. For those who like their lechon to be spicy, paying a few pesos more is not a problem. Just to give you an idea, if the usual lechon is priced at 2000 pesos, expect it’s spicy variety to cost around 2,400.

Looking at most lechon houses, they price their product based on size. For a small lechon, the price ranges from 7,800 to 8,800.

The price range of 9,800 – 11,800 is for a medium sized one. For large, 12,800 – 14,800 pesos, and extra large can be around 15,800.

For those who are budget conscious, the lechon belly roll can be a good alternative. Without paying for the entire lechon baboy, one can still get a lechon to make their celebrations more special. Besides, it’s been said that the lechon belly is the best part because that’s the part where the herbs and spices are stuffed.

The lechon is a delicacy not limited to pork alone. Over the years, the art of making lechon has dynamically transformed. The popularity of the lechon manok emerged. Chicken rotisseries have mushroomed in almost every corner, and for a good reason too- this type of lechon is a more affordable option for everyone. Price starts from 245 for 1 whole lechon manok. It’s also available in halves, and even in parts. Fast food chains have been put up with just this humble dish as it’s main offering.

Hands-down, the lechon manok is as popular as the lechon baboy because of it’s affordability and it’s ease of preparation. It’s just marinated chicken stuffed with lemongrass and other herbs. It doesn’t have to be roasted over hot charcoal, it can also be oven-baked.

If the lechon manok is one of the most affordable forms of lechon, the pricey Lechon Baka (Calf) costs around 48,000 pesos – enough for 150-200 people to enjoy. Some say that the lechon baka is healthier than that of the lechon baboy. It is definitely tasty in it’s own right. It is tedious to prepare and cook it since cow’s meat is more dense than that of pork. It’s outer portion is sliced off as it’s roasted so that the meat underneath can be cooked. This is why, most of the time, the meat of the lechon baka is served in slices. Also, the spice and herbs are injected in the calf’s meat, not stuffed the way the lechon baboy is prepared.

The lechon sauce is pretty standard for all types of lechon. The recipe is composed of mostly fresh pork liver, brown sugar, ground pepper, and breadcrumbs. Some also add star anise to this concoction.

Davao’s ingenuity is illustrated as the Dabawenyos developed a new cuisine that’s truly one of a kind. Back on 2011, the city created a buzz when they announced the birth of a celebration that’s unheard of then- the Croctoberfest. Fresh-water saltwater crocodiles that are farm-bred were roasted like the traditional way of roasting a lechon baboy.

A special permit from the DENR or Department of Environment and National Resources whenever a crocodile is slaughtered for any commercial or food purposes has to be secured. The Crocodile Park of Davao secures that permit from DENR every time. The lechon buwaya can cost around 2,000 per kilo or even more and this is for a good reason. It’s not as available as the other types of lechon.

The preparation of a crocodile lechon is not too different from the traditional way of preparing lechon. Overnight, the crocodile is marinated in beer coco syrup, pineapple juice and other spices. It’s roasted for 3 hours over hot coals. The flavor and texture of this dish either makes you a raving fan or an extreme hater. There’s only one way to find out. It’s always worth a try.

The city of Davao is indeed a melting pot of different cultures. Needless to say, it offers an array of different experiences and cuisines. It’s always astonishing and delightful to see simple dishes that are creatively prepared. The lechoneros in Davao exhibit these traits as they continue making the best lechon available for everyone. This is why it’s always worth what you for.

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Davao Lechon is worth the Price

Davao Lechon is worth the Price

The lechon has definitely placed the Philippines on the map. It has helped define the Filipino culture for centuries despite the fact that each area of the country most likely has it’s own version of the lechon. With the pricing not being as standard as one would expect. In Davao, the Lechon price is considered affordable considering the quality and the flavors of the city’s well-known lechon.

Lechon has always been the “special guest” in any Filipino celebration. The word lechon used to only refer to a roasted suckling pig, but as the occasions got grander, the size of the lechon also got bigger to a point where what’s often roasted is a medium sized adult pig, and not always a suckling pig. In most celebrations, the success of the event is reflected when each guest gets to have a taste of the Lechon. It’s truly the highlight of the buffet table. It’s easily the dish that every Filipino recognizes. 

Despite it’s popularity, this dish is still quite expensive. The price of a Lechon baboy ranges from 3000 pesos to as much a whopping 16,000 pesos. The pricing is based on the size of the pig (small, medium, large) or its weight. The value meals are made available for as low as 100g per serving. It can also be bought by the kilo. For most events, the lechon is bought as a whole or as a pork belly roll. There are various options that would fit any type of celebration and budget.

Despite it’s popularity, this dish is still quite expensive. The price of a Lechon baboy ranges from 3000 pesos to as much a whopping 16,000 pesos. The pricing is based on the size of the pig (small, medium, large) or its weight. The value meals are made available for as low as 100g per serving. It can also be bought by the kilo. For most events, the lechon is bought as a whole or as a pork belly roll. There are various options that would fit any type of celebration and budget.

Another reason for the price variation is flavor. Some like their lechon to be spicy, and this is available for a few pesos more than the original flavor. For example, 1 whole small lechon belly is prized at around 2,200 pesos, but you’ll pay 2,400 for it’s spicy variation.

The lechon baboy’s size will determine it’s price. For a small lechon, the price ranges from 7,800 to 8,800.

The price range for a medium sized lechon is from 9,800 – 11,800. For large, 12,800 – 14,800 pesos, and extra large can be around 15,800.

Lechon belly roll is a more affordable option for those who are budget conscious. Without purchasing the entire lechon baboy, one can still enjoy the juicy goodness of a lechon and share this with guests. Besides, the best part of the lechon is said to be the belly because that’s the part where the herbs and spices are stuffed. The pork’s flavor is also highly concentrated in the belly due to the fat composition in that area. 

The lechon is a dish not limited to pork. Over the years, the art of making lechon has evolved, much to everyone’s delight, the variations of the lechon manok was developed. This is a more affordable option for everyone. Price starting from 245 for 1 whole lechon manok. It’s available in halves, and even in parts. Business have been built with lechon manok being their main product. Value meals for this dish are extremely popular in fast food chains.

The lechon manok is as popular as the lechon baboy. It’s much easier to prepare as well. The most common way of preparing this dish is by using a marinated chicken stuffed with lemongrass stalks. This can be oven-baked or roasted over hot charcoals. This delicacy interestingly defines specific areas in the Philippines because there are unique ways on how it’s prepared depending on the place.

The lechon manok is as popular as the lechon baboy. It’s much easier to prepare as well. The most common way of preparing this dish is by using a marinated chicken stuffed with lemongrass stalks. This can be oven-baked or roasted over hot charcoals. This delicacy interestingly defines specific areas in the Philippines because there are unique ways on how it’s prepared depending on the place.

Davao developed a new cuisine that’s truly unique and much talked-about. Back on 2011, the city shocked everyone as they announced the celebration unlike any other – the Croctoberfest. Saltwater crocodiles that are farm-bred were roasted like the traditional way of roasting a lechon baboy.

The Crocodile Park of Davao secures a special permit from the DENR or Department of Environment and National Resources whenever a crocodile is slaughtered for any commercial or food purposes. Because of it’s limited availability, the lechon buwaya can cost around 2,000 per kilo or even more.

The Crocodile Park of Davao secures a special permit from the DENR or Department of Environment and National Resources whenever a crocodile is slaughtered for any commercial or food purposes. Because of it’s limited availability, the lechon buwaya can cost around 2,000 per kilo or even more.

The flavor and texture of this dish divides people to either be a fan who swears by it’s goodness or be like the ones who express extreme disgust. However, everyone will agree, this is a unique dish which you simply have to try at least once in your lifetime.

The flavor and texture of this dish divides people to either be a fan who swears by it’s goodness or be like the ones who express extreme disgust. However, everyone will agree, this is a unique dish which you simply have to try at least once in your lifetime.

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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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