Friday, November 10, 2006
ON BUYING A LECHON
For the upcoming holiday season, many will once again go for the lechon as the centerpiece of their family’s buffet table. It remains to be the most delightful local delicacy that widens the eyes of children and adults alike; secretly desiring to be among the first to peel off some of its delectably crispy skin.
Traditionally, no festive gathering is ever considered grand without a lechon. And with that in mind, there’s nothing more disheartening than to serve a lechon in which the skin has lost its crispiness while the meat had become tough and too chewy even for those with strong jaws and complete set of natural teeth. This is what typically happens to a lechon that hasn’t been sold or consumed in a few days. The main concern here then is how to be certain that the lechon you are about to purchase is truly freshly-roasted.
I live near the lechon central of Metro Manila — La Loma, Quezon City — and had on a number of occasions talked to some people in the business and seasoned customers. I had also made purchases in the past couple of years (for family parties). Thus, my main advice is this: if at all possible, choose from a selection as they are about to be done roasting (see top photo). This is the only way you can assure yourself of a freshly-roasted lechon upon making a purchase.
However, for those who are faced with selections already removed from the roasting pit and now on display as in above photo, rule of thumb is avoid those with dark spots and with several cracked skins which indicate they had been reheated and merely brushed with oil. Out of the entire selection in the above photo, the second from the right is the only one I would consider; the rest I am not sure about.
The ones in above photo clearly demonstrate lechons in their even worse state; absolutely a must to avoid. Besides their dark spots and cracked skin, the wrinkles further indicate these lechons had gone unsold for many days and now only suitable for paksiw (stew).
There is no particular store I will recommend because all sales employees are required by store owners to convince unsuspecting customers to choose from the older stock. During the last time I was shopping for a lechon, the selection in the above photo was what the saleslady led me to. I immediately declined and insisted that I be allowed to choose from the ones being roasted in their pit at that time. She agreed, though reluctantly.
Oftentimes, I had to wait an hour or two before the lechon was completely roasted and ready to be purchased. However, since I buy these pricey lechons only on special occasions, I provide enough time necessary for my shopping so as to get the best deal for my money and the best lechon for the guests to enjoy. Waiting, in this case, is no big deal. Almost always, those who buy in haste only get the less desirable return for their money.
Therefore, I can only recommend buying from those who will allow you to choose from the roasting pit. And the best time of the day to do so is early in the morning when the lechons are usually roasted. As for those living abroad who buy lechons online to be delivered to their loved ones anywhere in the Philippines, best bet is to ask for the recipients’ honest critique once they’ve received and consumed the lechon, and then base future purchases from their responses.
The last purchase I made I had chopped at the store where I bought it from. No sooner was it unwrapped when over-excited family members attacked it; scrambling for the incredibly crispy skin. Its meat, on the other hand, was juicy and easily chewable. Was I upset that they didn’t wait for the buffet table to be setup completely before jumping on the lechon? Not really, because such delirium can be incited by a lechon at immediate-family-only parties.
This medium-sized lechon cost P3500 and was served (whatever was left of it) at my mother’s birthday party last August. Of course, none of these commercially available lechons can equal the excitement of serving indigenous homemade versions from the provinces which are spiced according to the region’s taste, and roasted right in one’s own backyard. The Cebu-style lechon is one special and prime example of which. However, for those of us stuck in Metro Manila, the lechon central over in La Loma, Quezon City is a good enough alternative.
The usual suspects: some of the incorrigible attackers of our mother’s birthday lechon; the toddler in stroller was just as feisty in grabbing his share, while the little guy at the back waving to the camera started the whole pandemonium. The 88-year-old birthday celebrant is seated up front.
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Recommended read : Sidney's La Loma's Lechon photoblog entry
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
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Labels: Featured food, lechon
posted by Señor Enrique at 1:50 PM
| 17 comments
Friday, August 25, 2006
LECHON FOR THE BIRTHDAY MOM
It’s Mama’s 88th birthday today!
When I asked her what she would like for her birthday, she simply said lechon. Metro Manila’s lechon central over at La Loma, Quezon City is only a few minutes away so lechon she’ll have.
She's in relatively good health, though no longer able to tango or rhumba, but she has always been proud of the fact that she can eat anything she desires; unlike some friends with dietary restrictions. She does, however, suffer from bronchial asthma intermittently, though not at alarming frequency.
I had originally planned on taking her for a day trip to The Field of Faith in Laguna, which I discovered though Cathy’s blog entry. However, it has been raining during the past weekends.
We'll just stay home for her birthday and invite over a few friends and relatives. We’ll take her to Laguna another time when the weather is more conducive for her to do so.
Labels: Featured food, lechon
posted by Señor Enrique at 7:12 AM
| 28 comments
