Tuesday, April 28, 2009

Lechon is best Pig

Sometime in February, Anthony Bourdain featured the Philippines in his show No Reservations. In that episode he ate Cebu lechon and blogged “that of all the whole roasted pigs I've had all over the world, the slow roasted lechon I had on Cebu was the best,” placing it over the Bali and Puerto Rico versions.

Time magazine took the cue from Bourdain and featured the lechon in its April 23 issue. The magazine glowingly salivated: "A pig is roasted for hours over a fire of open coals, slowly rotated on a bamboo spit, lovingly basted and meticulously supervised until its flesh is so tender, moist and succulent that it can be sliced with the edge of a plate, and its skin so crisp it can be punctured with the tap of a finger. You could call it the Platonic ideal of a pig, but it's doubtful if Plato, or even an entire faculty of philosophers, could have imagined anything so exquisite."

Notwithstanding swine flu, this Pinoy food is among the most missed by my batchmates based abroad. I am sure we will have lechon again in our planned reunion. We'll take our chances.

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