Ever hear of portable lechon?
Lechon is great. It’s a staple. But if you want a really good one, you’re going to have to buy the whole pig. And you just don’t have the belly space and wallet filler for that.
So the guys over at Manilachon solved your problem—by rolling up that succulent roast pig meat into what Italians call the porchetta. It’s still lechon, without the bamboo pole and the apple on its snout.
“Porchetta is becoming familiar with Filipinos, who are now more interested in global cuisines, and it is, in many ways, the Italian counterpart of lechon,” says entrepreneur Michael Pascual, the mind behind Manilachon.
The classic porchetta is traditionally a boneless pork roast stuffed with herbs that include fennel and garlic, which is then cooked over wood fire for more than eight hours. Manilachon tweaked their approach that resulted into a porchetta that has lechon written all over it.
“The traditional way to make lechon involves mainly using tanglad and sibuyas. For Manilachon, I developed our dry rub that is our own combination of spices and herbs. Pagka-assemble ng meat, diretso na siya sa oven.” The dry rub is a pretty potent mixture of onion powder, garlic powder, paprika, among other ingredients that, apart from giving the pork its flavor, cuts the cooking time in half.
“We then cook it in the oven for only four hours in two different temperatures to get the quality we want.” The result: a delightful and consistently crunchy pork skin and flat-out flavorful pork meat and fat.
Dig in. But go easy, bro.fhm
grab a crunchy slice or a roll in SM Megamall and SM North