Lechon ala Lembest

source: lechon franchise  

  Cooking lechon manok or baboy maybe tricky to most likely the newbies in this dish. Different styles of preparation regarding culture may change its taste and aroma but where ever this recipe may go, it is no doubt loved internationally. The first explored cooking technique for roasted suckling pig or lechon is through direct fire. The pig is cleaned by removing its internal organs and boiling the whole pig to loosen its body hair. The whole pig is then prick to a long bamboo and brush oil with and salt. During those time, charcoal was not yet discovered and so it was cook with continuous fire patiently monitoring both the fire the meat. It takes 4 to 5 hours before it becomes crispy outside and completely done inside. More innovation was made now by stuffing the pig lechon with rosemary, lemon grass and other spices to enhance the flavor and lessen the fishy odor of the pork or chicken

lechon ala lembest in Monumento

   Today in some countries like the Philippines, lechon manok is like a happy symbol of gratitude through the hard days of work. It is also serve at special events like weddings, birthdays, graduation day and so on. The main purpose why lechon is serve as whole is because this may bring family close together while eating and sharing a gladly conversation. Lechon manok or roasted chicken is now also being cater in Caloocan at Lembest lechon manok franchising office.