12 Tuesdays before Christmas: Pop Talk pigs out on lechon

A grand Filipino celebration cannot be called as such without the crispy, oily, mouthwatering and sinful lechon. And since Christmas is one of the grandest celebrations in the Philippines, Pinoys would want to serve nothing but the best roasted suckling pig to celebrate the holidays.

'Pop Talk' host Tonipet Gaba, food blogger Nina Daza-Puyat, Kapuso actor Marco Alcaraz, and mommy Jacqueline del Rosario were in charge of looking for the most unique and delicious-tasting lechon. Check out these three restaurants that serve lechon in their own unique ways.



Lechon Republik
Dela Rosa Carpark 1, Dela Rosa St., Legazpi Village, Makati City
Price range: P725 per kilo, P5,900 whole lechon (15 kilos)

What sets Lechon Republik apart from other lechon restaurants is its paella-filled lechon, which is lechon stuffed with Spanish rice. Both Lechon Republik's native and organic suckling pigs are roasted for four hours. They also serve other meals that use lechon as its main ingredient.

"Meron kaming Cebu lechon. Meron kaming Tagalog lechon or yung native na lechon," said Atty. Howard Calleja, owner of Lechon Republik. "Meron kaming Iloilo na lechon. Meron kaming Bacolod na lechon... kumabaga lechon ng buong Pilipinas."



Nina's verdict: The balat is so crisp... Malasa by itself... Usually 'di ba pag may leftover lechon, we just make it paksiw, 'di ba? Eto masarap pala itong sinigang.

Marco's verdict: To be honest, first time akong makakain ng stuffed lechon. For me sa lahat ng sinerve nila, unqiue siya tapos it tastes good ah. Pwede kong dalhin si Lara (Quigaman) dito.

Jacquelyn's verdict: Nagustuhan ko ‘yung binagoongan. ‘Yung lechon bagoong.

Pop ‘yung paella naman sa akin. Meron ka nang ulam, meron ka pang kanin.

Final verdict: 7 pop points



Bellychon
35 Cohen St. Filinvest East Homes, Antipolo, Rizal
Price range: P535 per kilo

Bellychon is famous for its boneless lechon belly that was made more special by their very own lechon flavors: Adobochon or adobo-flavored lechon, the Spicy Belle or spicy lechon, the Cebuchon or Cebu-flavored lechon, and the classic Lechon Tagalog.



The bellychon is called as such because it's only made of liempo, which is the best part of the pork. This is marinated overnight and oven-roasted for five to six hours. Another notable lechon food available in this resto is the Chichabel or the chicharon version of the bellychon.



Nina's verdict: I can taste the lemongrass. Talagang infused siya. You don't have to go to Cebu to enjoy that. Saka it's all laman.

I really was drawn to the adobo flavor and the spicy... ngayon lang ako nakatikim ng spicy lechon. Definitely pop!

Marco's verdict: Masasabi ko lang dito "lami kaayo" ang Cebu lechon. Para siyang authentic na Cebu lechon talaga yan.

Jacquelyn's verdict: Pop na pop na pop. ‘Yung laman nila, juicy. When it comes to uniqueness naman, ang gusto ko doon yung chicharon.

Final verdict: 9 pop points



General's Lechon
2/F Petron Dasmarinas Village EDSA cor. Arnaiz Ave. (Pasay Road), Makati
Price range: P300 (1/4 kilo), P450 (1/2 kilo), P850 (1 kilo)

General's Lechon offers Negros Occidental's native variation of the suckling pig, which has more herbs and spiced than the regular suckling pig. General's Lechon also offers four different flavors of lechon: garlic, chili garlic, curry and original. The most popular version is the chilli garlic lechon which is filled with lemongrass, chilli and garlic.

The recipe for the curry lechon, on the other hand, was made after Bryan Ong, the restaurant owner, got a taste of Thailand's curry. He tried making curry-flavored lechon by using different types of curry until he got the taste that he wanted.

Nina's verdict: Wow. This curry is fantastic... The skin is thin and crisp.

Marco's verdict: Sobrang crispy... Balat pa lang, winner.

Jacqueline's verdict: Maririnig mo yung lutong sa pagkain... First time ko talaga makatikim ng ganito. Sarap! ‘Yung curry? Ang lakas ng dating eh. Hinatak ako.

Final verdict: 9 pop points