Frannywanny

There's a new kid in town and I'm pretty sure you'll like "him" very much. After all... who says no to Lechon ? Aside from the ever popular Adobo which is probably the dish that's synonymous to Filipino cooking, Lechon remains to be one that never fails to make every Filipino and non-Filipino's heart skip a beat. From the shiny, mouth-watering crunchy skin down to its fragrant and tender meat, I remember making several visits with my local colleagues and friends to this famous Cebu Lechon stall in Paya Lebar in Singapore whenever they'd ask me to take them to try a Filipino dish. In fact, there are several versions of lechon all over the country. Some would serve it with sarsa (sauce), others would stuff it with aromatic tanglad (lemongrass) , my talented friend D has her classy Lechon with Truffle Rice inside and well in Cebu, it's serve just as it is. The meat has a hint of salt and the skin slightly thick with a layer of fat underneath a...