Kakaibang lechon dishes, ihahain sa 'Pinas Sarap'

#PSLechon
PINAS SARAP LECHON

Ngayong Huwebes, samahan si Kara David na alamin ang kuwento sa likod ng espesyal na handa tuwing may kasiyahan. May malutong itong balat at malinamnam ang laman, ang pagkaing pinaka-aabangan tuwing may pagdiriwang--- Lechon!

Tuwing Hunyo, dinarayo ang bayan ng Balayan, Batangas dahil sa isang makulay at masarap na Fiesta, ang “Parada ng Lechon Festival!” Hindi bababa sa animnapung lechon ang ipinaparada sa bayan ng Balayan bilang pasasalamat na rin sa kanilang patron na si St. John the Baptist. Sasali si Kara sa Parada ng lechon at titikman rin niya ang kakaibang lechon dishes, ang Balut ala Pobre con Lechon at Bulanglang with Balanoy Lechon.

Kapag lechon ang pag-uusapan, isang lugar agad ang papasok sa isipan, ang La Loma, Quezon City na tinaguriang Lechon Capital of the Philippines. Araw-araw  kang makakakita rito ng hile-hilerang Lechon. Tuwing Disyembre, hindi bababa sa walong libong lechon ang naibebenta sa La Loma. Pero kilala niyo ba kung sino ang unang nagtinda ng lechon sa La Loma?

Ang lechon mas masarap daw kainin kapag may sarsa na karaniwang gawa sa atay o liver ng baboy. Pero ngayon, maraming lechon sauce na ang mapagpipilian gaya ng garlicky pumpkin, apple liver sauce at wansoy vinegar dipping sauce. 

Mayroon na ring ibang bersyon ng lechon bukod sa nakasanayan nating lechon na niluto sa uling, Sa isang restaurant sa Quezon City, matitikman ang crispchon o deep fried lechon habang sa Pampanga naman ay best seller ang lechon sa hurno o oven cooked lechon. Kung nauumay ka na sa lechon, marami na ring lechon dishes na pagpipilian, gaya ng lechon sinigang at lechon dinuguan. Mayroon na ring lechon para sa mga vegetarian. Tuturuan si Kara magluto ng lechon kawali at lechon paksiw na gawa sa gluten o soya meat.

Tutok na at matakam ngayong Huwebes 7:15PM sa GMA News TV Channel 11 sa pinakamasarap na programa sa telebisyon, ang Pinas Sarap!

ENGLISH VERSION

Join Kara David as she discovers the story behind the most popular center piece dish; where its crisp skin and flavorful meat is the most sought after during fiesta or any celebration, it is Lechon.

The town of Balayan in Batangas is a must visit place in June, because of its colorful event called “Parade of Lechon Festival”.  Not less than sixty lechons join the parade in Balayan,this is their way of saying thank you to their Patron Saint, Saint John the Baptist. Kara joined the Parade of lechon and will taste the unique lechon dishes like Balut ala Pobre con Lechon and Bulanglang with Balanoy Lechon.

La Loma,Quezon City is known as the Lechon Capital of the Philippines.  You will see display of lechons in the street every day. But December is the month where lechon is mostly sold; they usually sell more than eight thousand lechons in La Loma. But do you know who the first person to sell lechon was?  

Lechon is usually eaten with sauce that is made with liver of pork. However, nowadays there are more sauce options to choose from, like the garlicky pumpkin, apple liver sauce and coriander vinegar dipping sauce.

There are also various versions of lechon aside from the traditional ones that was cooked in charcoal.  There is a restaurant in Quezon City that serves crispchon or deep fried lechon, while in Pampanga, the bestseller lechon is their oven cooked lechon. There are also lechon dishes to choose from like lechon sinigang and lechon dinuguan. There’s even lechon for the vegetarian, Kara will be taught to cook lechon kawali and lechon paksiw that is made with gluten or soya meat.

This Thursday, please watch and crave for lechon, on the yummiest program on TV, Pinas Sarap, 7:15 PM on GMA News TV!