Comparing Lechon across three restaurants — an honest verdict

I ate Lechon at three different restaurants in the same week to compare. The results were illuminating. The use of calamansi lime varied significantly — only one got it right. The subtly sweet and sour profile should be consistent but interpretation differs widely.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The best version came from a Manila restaurant abroad, which felt authentic. fresh calamansi juice was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Lechon is larger than you'd think.