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Entries tagged with 'lechon'

Excellent Homestyle Cuban Cuisine at Jose's in Bradenton, FL

Jamie Feldmar 11 comments

Crammed in to a narrow storefront on in a small Gulf Coast town, Jose's Real Cuban Food has a classic mom-and-pop luncheonette feel: a pixelated shot of owner Jose Baserva on the sign outside, no A/C, and a menu of killer homestyle Cuban classics from Baserva's family recipes. More

Bronx Eats: Great Lechon, Better Crab Pastelillos at Lechonera La Piraña, Mott Haven

New York Chris E. Crowley 8 comments

For the last decade, Angel (or Piraña, as he is known to customers) has been making an art out of lechon asado (grilled pork) on a quiet corner of the South Bronx. "This real country food, papi! From the mountains!" he boomed on my first visit. More

Sauced: Mang Tomas (Filipino Pork Liver Sauce)

Sauced Joshua Bousel 5 comments

This sweet and tangy Filipino pork liver sauce is a fit pairing for crispy and juicy lechon--roast pig. More

Mang Tomas (Filipino Pork Liver Sauce)

Serious Eats Joshua Bousel Post a comment

This sweet and tangy Filipino pork liver sauce is a fit pairing for crispy and juicy lechon—roast pig. More

Grilling: Lechon Liempo (Filipino-style Roasted Pork Belly)

Joshua Bousel 7 comments

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

Lechon Liempo (Filipino-style Roasted Pork Belly)

Serious Eats Joshua Bousel 2 comments

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

Culinary Ambassadors: The Philippines' All-Purpose Sauce

The Culinary Ambassador Corps 5 comments

If all-purpose sauce were alive, it would certainly roll with a hipster crew because it is the most ironic of Filipino condiments. With a name like "all-purpose," you'd expect it to be capable of everything from topping ice cream to pre-treating stains, but in most Filipino households, all-purpose sauce serves only one purpose: to accompany lechon. More

The Lechon Of La Loma

Lia Bulaong 1 comment

Filipinos like to eat pork and so it shouldn't come as a surprise that the number one dish expected at any big party or holiday feast in the Philippines is lechon: an entire suckling pig stuffed with herbs, slow-roasted for hours over charcoal, and served whole, its skin turned golden-red and crispy but the meat inside still moist and delectable. Sidney Snoeck has a mouthwatering set of photos from the district of La Loma, the lechon capital of the Philippines, where much of the neighborhood lives and works in compounds dedicated to roasting pigs year-round.... More

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