With the sincerity of cooking it, slowly roasting it over fire for several hours, basting and supervising it until it is perfectly tender, succulent, moist and so crisp, made the Philippines’s Lechon or roasted pig the Best Pig in Asia (psstt, for me ‘best in the world’ too), according to the latest issue of Time Magazine, in its Best in Asia 2009’s Pork Art by Lara Day from the TV Chef Anthony Bourdain’s review. Pig roast is the Philippines most beloved dish staple lovingly presented on its own lechon tray during fiestas, thanksgivings, parties and any celebration. You can buy it anywhere, or have your pig ordered for roasting by a team of people roasting pigs for business for so exquisite a dish stuffed with lemongrass, tamarind, and select spices served with different gravy or sauce and or ketchup for dipping.

Roasted pig, or lechon, is a staple food in the Philippines especially during celebrations, gatherings and big events. There are so many “lechonhouses” in the malls and almost in every streets that is it readily available if you don’t roast your own. To be most crunchy, crispy and yummy, it has to be slowly cooked over a fire for several hours to a day. The pig is completely cleaned and its internal organs are removed for another menus or whatever way one wants to cook them. Inside the pork for roasting are several spices and seasoning for greater taste, especially lemon grass that removes any pungent meat smell and makes it fragrant. The roasted pork/meat is very tender and the skin is very crispy the food is very delicious. It is best served with ketchup or any sauce.

I missed lechon so much, so it will just wait till I go home!