LECHON :MELTS IN YOUR MOUTH

 LECHON de LECHE: 
THE PHILIPPINE'S NATIONAL DISH 
AND THE CRISPIEST OF THEM ALL 

The word lechon is actually a loan word from a Spanish term "piglet". And actually, it was the Spanish who introduced this tasty dish that Filipinos come to love and made as a national dish. Despite all regional cuisines winning palates of many Pinoys, still Lechon is the fairest of all.

Video of Roasting lechons for commercial quantity

Lechon is expected to be crispy, crunchy and delicious (with the wow factor at first bite.) In some variants, it should have that lemon grass taste to it that captures your senses at once and eating the inner meat should have that soft melting feeling in your mouth. That oily feeling when that crispy skin lands in your mound is heaven and adding to is the crunchy sound it makes.
Lechon's cooking producer is one of the most painstaking thing for people who wanted to try roasting a big pig. Though the pig is domesticated, it can really go insane when it felt something's amiss. That's why it needs two or more people to ease the challenges of doing this Philippines' Spanish-inspired culinary pride from start to finish. 

The pros slaughter the pig early in the morning because they knew lechon making requires a lot of time. There's a calculated time for each process from cleaning to slicing and putting ingredients and roasting. It should be done before the the occasion starts if there's family event and it should be done much earlier before the lechon seller opens his shop.
Not only that it requires time, but also it requires the proper cooking for the reach desired crispiness and delicious taste by controlling  the charcoal heat.  

And the tradition of having a lechon during fiesta is really a Filipino heritage worth noting. For most fiesta guests, lechon will be the highlight of the host's table. 
But tradition has evolved. Now lechon meat can be bought in kilos. Well, it's the result of economics. 

Some chose to order smaller pigs like the Cebu lechon that is spicier than the classic (original). There are also small lechons with seafood mix.
As a national dish it is not only eaten during fiestas but some families, see to it, that lechon is ever present during Christmas parties, birthdays, anniversaries and more occasions. After all, for the modern Filipinos, having a lechon during occasions, is a symbol of success or a celebration of life.

HELPFUL TIPS for COOKING LECHON:
1. Utilize White Vinegar: This chemical effect of white vinegar on pig's skin can help achieve a perfect crust

2. Achieve Desired Crispiness: To make lechon extra crispy, you can rub eual parts of salt and baking soda on the meat and let it sit for at least 8 hours. This takes out moisture. After this process, rinse off the baking soda with vinegar. 

3. Baste: Baste the lechon using a mixture of milk and soy sauce, this process will make the skin darker in color and flavorful.

Lechon is a slow-roasted pork dish that originated in Spain. The traditional lechon is made with a suckling pig that is 2–6 weeks old, but modern lechon can be made with pigs of various sizes. Aside from the Philippines, lechon is also a cultural  dish favorite in countries like Cuba, Puerto Rico, Colombia and Portugal (Mostly former spanish colonies)