Thursday, April 15, 2010
My favorite style of kinilaw is raw fish, which is de-boned, sliced into big chunks and washed carefully. Then it is seasoned with ginger, onions, chili peppers, salt, a dash of calmansi, coconut milk and vinegar (main ingredient) and served almost as fast as it was prepared. My favorite thing to do is to soak my rice with the sauce! ENJOY!
Though I had thought, this was a "typical" Filipino dish, I found out that the origins were from Spain. "Lechon" comes from the Spanish word, "Leche" (milk), because it refers to the suckling or baby pig, which is roasted over charcoal.
I have heard that this is popular in other Spanish speaking countries, like Cuba, Puerto Rico, the Dominican Republic and as far away as Colombia.
Maybe, what makes the Filipino version different, is the stuffing used during the roasting process. The wonderful blend of lemon grass, onions and garlic, makes the meat absolutely incredible.
This is served with either a "lechon sauce" (made out of liver - my mom has a great recipe for this) or with sugar cane vinegar or coconut vinegar.
Lechon is often found during big events like weddings, fiestas and birthdays. But knowing Filipinos, we find any reason to get together for a feast, so you can imagine how often you can get to see Lechon in a year!
I try to limit the intake of Lechon, to about, once a year (during Christmas)...NOT! The sinfully tasty skin is just too delectable too resist.
So, when in the Philippines, or any of the Latin American countries, ask for the "lechon" and take a bite of something sinful yet heavenly.