Filipinos love to eat and needs to eat and there is a lot of food out there that needs to be tasted. Different form and culture has been adapted by the Philippine market in selling and creating delicious food and refreshments. Most are situated in busy areas like the MRT, LRT and in some busy streets of Metro Manila. Due to the fast pace lifestyle today, we tend to forget or neglect taking breakfast and sometimes no time to cook meals at home for our "baon for lunch." There mini stops or food stalls has been very helpful nourishing our fellow brothers in the busy busy walks of life. Well, some are good and healthful and some are not. It is up to you what you want to choose to eat. Siomai, siopao, cheese sticks, hamburger or fish ball you name it! There is somewhere out there retailing these treats.
Whatever dish it is or snack we have in mind, lechon manok is a business that has been proven to pave its way to success and multiplies itself to distribute the tradition. The Spanish people thought the Pinoys to cook lechon which means "a suckling pig or a baby pig." It was instructed then to be cooked as the whole pig sticking into a long bamboo or an iron rod to easily rotate the meat while it is on top of a burning charcoal. This was the traditional cooking method when there were no electricity and ovens or La Germania equipment.
As the time goes by, innovations of flavors and methods for preparing lechon scattered from different cities and provinces having there own version of taste and cooking style. Some use turbo broilers, oven and some still use the old smoky charcoal which retains the smoky flavor that is awesome.
Whatever dish it is or snack we have in mind, lechon manok is a business that has been proven to pave its way to success and multiplies itself to distribute the tradition. The Spanish people thought the Pinoys to cook lechon which means "a suckling pig or a baby pig." It was instructed then to be cooked as the whole pig sticking into a long bamboo or an iron rod to easily rotate the meat while it is on top of a burning charcoal. This was the traditional cooking method when there were no electricity and ovens or La Germania equipment.
As the time goes by, innovations of flavors and methods for preparing lechon scattered from different cities and provinces having there own version of taste and cooking style. Some use turbo broilers, oven and some still use the old smoky charcoal which retains the smoky flavor that is awesome.
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