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Top chefs innovate on most representative Philippine dishes

PAMPANGA sisig with foie gras and fried eggs (chef Sau del Rosario)

What is the one dish that best represents Philippine cuisine?

Posted: May 15th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines,Photos & Videos | Read More »

Your 2013 (not so known) ‘lechon’ guide: From the ‘healthy’ to the chili-garlicky

HECKY’S Lechon Sisig

A Filipino celebration remains incomplete without lechon, and as we anticipate the new year, delectable renditions come to mind—clean-tasting and flavorful, even without a sauce.

Posted: December 26th, 2013 in Columns,Food | Read More »

Why ‘Lechon’ Sounds Greek to Me


IS it possible that the Greeks invented the lechon? Apparently the spit-roasted pig goes as far back as the Trojan War! That would be around the 13th or 12th century BC, if we are to believe the Ancient Greeks.

Posted: October 6th, 2013 in Columns,Featured Columns,Sunday Inquirer Magazine | Read More »

VIPs partake of great wines and spirits; and guilt-free ‘organic lechon’


The 12th edition of Ralph’s Wines & Spirits’ tasting event took place recently at Marriott Hotel’s Grand Ballroom, dahlings.

Posted: February 20th, 2013 in Columns,Editor's Pick,Fashion and Beauty,Featured Columns,Featured Gallery,Photos & Videos | Read More »

Horseradish crusted salmon

HORSERADISH Crusted Salmon

In her television shows “Fresh,” “Sugar” and most recently “Bake,” Canadian chef Anna Olson demonstrates how to make both simple and complex dishes: cinnamon buns, for instance, or French meringue and the Canadian holiday beef pie called tourtiere.

Posted: December 12th, 2012 in Columns,Editor's Pick,Food | Read More »