I suddenly have a craving for Davao Lechon.
I suppose roasting pigs is done in every province in the Philippines where pigs are farmed, which we call simply, Lechon.
But, those that leave a special memory in our palates, we brand with their province of origin. So, whereas Lechon from Manila or Iloilo or Bulacan are just plain Lechon, we have the Cebu Lechon, which many of the world’s population got acquainted with because of Anthony Bourdain who says it’s the best pig in the world.
I thought so too. Cebu Lechon is soooooo tasty!! Until I tried the Lechon from Davao three weeks ago.
My friend bought a Lechon biik (suckling pig) roll for me to bring home to Manila. It was the best Lechon I ever tasted! As in seriously!
First, the skin is truly crisp!
Second, the meat is super tender!
Third, its layer of fat is thin!
Fourth, its flavour is superior to Cebu’s because this one is tastier with its lemongrass marinade compared to mere saltiness of the cebu pig.
No, I don’t have a picture of my Davao Lechon! A post about food without a picture seem odd these days, but what can I do if I love eating more than photographing?
I found this blog post of a Lemongrass and Garlic Roast Pork Belly Roll recipe and the Davao Lechon roll looks just like it!