Nothing excites a Filipino party goer more than seeing a lechon on the table. The king of a buffet throne, the crowned jewel and the Belle of the ball . It's the epitome of the Philippines' festivities .
The whole roasted pig, glistering in its own fat with the aromatic steam seeping between the crackling skin , watering mouths, wowing eyes and promising heart -clogging goodness .
Now that Christmas is at our doorstep and everyone feeling all jovial and festive, pictures of it is all over the Internet , ever present in many ,many celebrations and parties. As a matter of fact, every December , my hometown even celebrates a food Festival dedicated to this Filipino specialty.
Behold! The Lechon Festival!
I feel home sick and left out just by looking at it and grease- stained smiles of those who had it. Since I can't possibly order a whole pig and my oven in nowhere near big enough to accommodate a whole swine, I decided to make a smaller but never the less just as delicious version using just the pork's belly.
It was my first time making Lechon at home and I was pleasantly surprise that it turned out so good. The skin was so crispy , it stayed crunchy the next day! The best part is, it tasted of home. This is going to be a very merry Christmas after all.
Just listen to this crackling sound. It's almost as good as listening to Christmas carols.