Why Lechon deserves more attention

Lechon rarely gets the international recognition it deserves. The deeply umami complexity is genuine, not simple, and the technique involved in using calamansi lime correctly takes real skill.

kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. I encountered it first in a turo-turo cafeteria and that context helped me understand it properly. lambanog coconut spirit is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Lechon is the dish to start with.