First time trying Lechon — completely converted

I had never tried Lechon before this visit and I wasn't sure what to expect. The rich and porky taste hit immediately and made sense of the dish in a way descriptions never quite do. annatto seeds is an ingredient I'd not encountered used quite like this before.

The a turo-turo cafeteria setting added something to the experience — this kind of food makes sense in that environment. Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. My server recommended San Miguel beer alongside and it was exactly right. I've been telling everyone to try Lechon. Outstanding first encounter.