Lechón: Pigging out in the Philippines

6-Ways Lechón @ Bale Dutung in Pampanga

Imagine a whole roasted pig served six ways during a five-hour, private-dining experience at Bale Dutung, Chef Claude Tayag’s home in Pampanga, a two-hour drive from Manila.
First, the crispy skin is served with a signature liver sauce.
Second comes pritchon, fried lechón strands served in a wrap with various vegetables and sauces.
The meal continues with sinigang na lechón, a sour soup specialty in the Philippines using pork in the broth.
Next, succulent barbecued strips of lechón ribs arrive.
Then, Lechón Pata Asado, featuring the upper thigh of the pig, is served in a sweet, tomato-based stew.
The meal concludes with sisig -- the national dish of the Philippines -- composed of chopped meat, ears and pig’s cheeks grilled or mixed with vinegar.
This nose-to-tail experience is a foodie immersion into Filipino cuisine.