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My Foodie Friends and I had an awesome holiday potluck party last week. The main highlight of our dinner was eating Lechon, a whole roasted pig. This one was a Cebu-style roasted Lechon with lemongrass and other aromatic herbs stuffed inside the carcass. The coolest thing about this Lechon is knowing that it was roasted on a spit over wood flame. It’s a labor intensive roasting method that you don’t always see in the Los Angeles area where most vendors roast over a gas flame. Anyway, eating this Lechon was incredible. Sarap! Delicious! The meat was super moist and tender and the skin was delicately crisp.