Lechon is one of the most sought after offering during a
feast or an important family gathering.
Young and old alike would risk their hands to get greasy just to have a
good pick of their favorite part of lechon which is commonly the crunchy skin.
Through time, I don’t really have a strong liking of
lechon. Once the skin was totally
stripped off by those racing hands, most of the time, the meat part has a bland
taste and needs a sauce in order to uplift its taste. Aside from this, the thick layer of fat makes
others ignore the remaining part of lechon.
When I visited Leyte, my perspective of lechon totally
changed. Though it was just prepared in
the backyard, the taste was really good.
For the first time, I saw and tasted a lechon with almost no fat at
all. The skin was not that crunchy
compared with other lechons but it was soft and chewing it was a delight. And even with the absence of the sauce, the
meat tasted really good since ample amount of lemon grass was inserted in its
belly when it was prepared.
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