” The 5-hour lunch in Bale Dutung is among the 1001 things that every foodie should do before he dies. ” – Ultimate Pampanga Xmas Tour 2008 Participant
This is probably one of the best testimonial we received in our Pampanga Tour. Also, 100% of the tour survey respondents rated the tour as “5 – Awesome! I would recommend it!” overall. On top of the 5-ways lechon prepared by Claude Tayag, Margaux Salcedo (food writer of Sunday Inquirer) introduced me to the 6th way to enjoy the lechon 🙂
1. Lechon Skin with Liver Sauce
The lechon meal starts with serving the crunchy skin with Claude Tayag’s own liver sauce. Claude likes to serve it himself and this adds to the overall awesome experience. To execute, the 5-ways Lechon, two pigs are needed where the first pig is used to serve the crunchy skin and the other pig to prepare the other meal. The pigs are cooked in Pampanga with the Tayag’s specified mixture of herbs and spices.
2. Pritchon ala Claude Tayag Style
This is my personal favorite and I eat at least 3 pieces of Pritchon wrap. This is not your typical pritchon that you can buy here in Manila. Claude’s version uses crunchy and fried shredded pieces of the Lechon’s meat and skin. You prepare the pritchon wrap yourself by getting a soft tortilla with pieces of the lechon and you preferred toppings. The topping choices include fresh onions, fresh tomatoes, basil, kinchay, home-made kimchi and Claude Tayag’s XO sauce to spice it up, and finally, their favorite oriental sauce. I prefer to put an additional liver sauce or Indian vinegar with my pritchon.
3. Sinigang na Lechon
The 3rd way is to enjoy the Sinigang with Lechon. First time I tried it, I was surprised about how clean the taste was and how light it was. Claude use fresh ingredients to create the sinigang and it was cooked just in time to be served. This was served with vegetables and rice in wrapped like puso (triangle shape) in Cebu.
After Pritchon, my other personal favorite is the Barbecue Lechon Ribs. Since the lechon only has limited ribs, this was served in limited precious quantities. The meat was smoked, marinated well, and fell off the bones literally.
5. Inasadong Lechon Pata
The last of the 5-ways lechon was the inasadong Lechon pata with potatoes, baguio beans and carrots. This was the finale and a bit heavy.
6. OPTIONAL: Lechon Lengua or Lechon Eyes 🙂
Margaux requested the lechon tongue and eyes to be served. The tongue just tasted like beef lengua.
The lechon eyes tasted rich with cholesterol and had a fear factor excitement when tasting it for the first time. You got to try this next time you eat Lechon!
This was our biggest and best tour of our Ultimate Pampanga series. Thanks to all our Ultimate Tour friends who joined us last December 20, 2008! (To the participants — please let us know which part of the 5-ways lechon is your favorite 🙂
Live an Awesome Life in God’s Grace,
Text by Anton Diaz. Copyright 2008.
Blog: www.OurAwesomePlanet.com
Mobile: +63917-LOVEOAP (5683627)
Email: anton@diaz.ph
Looks like fun! Too bad, I couldn’t join. Been overbooked with cake orders. The sinigang and the wrap looks good, and although I would at times eat lengua, I think I will pass on the eyes.
I love it! Next time sasama na ako!
Awww…I really wanted to join this tour. Even though I’ve gone to Claude’s and around Pampanga before (as you know! ;-)), I wanted to eat this 5-ways lechon, and to see more of the province, like the Parulan. I even invited a bunch of people to join, but the timing was just wrong. I hope you do this again next Christmas and that it’ll be even better. 🙂
Just thought you might want to add: Margaux’s family name is Salcedo.
How’s the Sinigang na Lechon? Does it taste any better than the traditional pork sinigang? what’s the difference aside from the fact that the pork is already cooked?
Hi Anton, I’ve been a lurker for years. I have a question that is not related to this post, but seems that you’re always up to date with the Philippine festivities, do you know if there are any scheduled fireworks displays in ayala or serendra? thanks in advanced.
I like No. 6 most of all. I’ve been eating pork lengua for as long as I can remember 🙂 But the eyes? Hmmm. That’s the part where I think no one would suspect beautiful Margaux Salcedo to be fond of. I am an addict of fish eyes; but I don’t recall having eating pig’s eyes with the same gusto as Margaux does here 🙂
I like No. 6 most of all. I’ve been eating pork lengua for as long as I can remember 🙂
But the eyes? Hmmm. That’s the part where I think no one would suspect beautiful Margaux Salcedo to be fond of.
I am an addict of fish eyes; but I don’t recall having eaten pig’s eyes with the same gusto as Margaux does here 🙂
Hi Anton! Thanks so much for organizing this trip, it was the highlight of my Christmas vacation. Took some photos, hope I did the day justice: http://www.facebook.com/album.php?aid=78414&l=0c662&id=541388141
Hi! is there a way i could go there and eat this 5 way lechon too? It sounds very interesting? Are they open for outsiders to eat too? May i get any contact number? Or do you have any tour that I could join? Please let me know. Thanks!
Aya
hi anton,
How do we join these tours?
Irene
i love rechon so much but i wonder where i can buy in manila
me too,,,how do i join these tour ,,,
we just launched the next tour on March 14. Please see
http://www.UltimatePhilippines.com
Taste the REAL and the BEST LECHON CEBU in TOWN!
Buy only from the REAL and the BEST LECHON CEBU. Try Oi!…Lechon Cebu.
You can contact us through 09235550777 and 09204755050
Hi Anton! =) I really am amazed with your blogs! Nakakainggit naman kung saan saan ka nakakarating. haha and you enjoy it too, with your family pa! =) Last year we went to Wensha and enjoyed it big time! THanks to your blog. =) I was wondering if you can help me? Kasi my boyfriend and i are planning to go for a civil wedding real real soon pero we are on a super tight budget since my 5-year-old son’s enrollment is coming up and I’m also giving birth to our second child in September. Saan kaya affordable na restaurant na elegant and may pagkaromantic naman ang atmosphere, something like Sonya’s Garden pero shempre inexpensive sana. Buffet sana for like 25 people maximum. Please please help me out. And the type of food we want is maybe Italian, Filipino, or Chinese. Di masyado on Japanese food. Please please help me.. THank u!!! if its ok, please email me back at claykelahuerto@yahoo.com
Salamat,Anton!
Have you tried Cafe Juanita’s Sunday Brunch Buffet?
MANONG’S TASTY LECHON CEBU is now open for business in Manila. Now, Manilenos who crave for the taste of authentic Cebu lechon no longer have to order it from Cebu, it’s already here!
Cooked by Cebuanos for all Filipinos to enjoy, our lechon is roasted to perfection using an authentic Cebuano recipe which has been handed down for generations.
Infused with only the finest herbs and spices, Manong’s Tasty Lechon Cebu boasts of the tasty and aromatic flavor that Cebu lechon is known and loved for.
No special sauce is needed for this gastronomic delight that you and your family can now enjoy here in Manila.
For orders, please call us at 7032133 or 0908-323-7727 and look for Roland Pañares.
So Where is Manong’s Tasty Lechon Cebu located?
Sorry for the late response. We just started our business here in Metro Manila Oct of last year only. We are still negotiating with SM for a possible outlet in their mall. Presently, we only accept whole lechon order which we deliver for FREE within Metro Manila. Call us at 7032133 for any questions. Thanks.
Hi, Where do I sign up for the next papampanga tour!!! 🙂
We usually announce it sa http://www.UltimatePhilippines.com. We are planning June
20 but not sure kung matutuloy because walang sasama na guide.
anton
Wow lechon ang sarap!
Speaking of lechon. Ang lechon cebu ay magbubukas na ng branch sa Pasay. This coming june 24 ang opening nila @ JAC Liner Bus Station, LRT-Buendia Station. So paano kita kits tayo dun ha to taste the authentic lechon cebu.
For more info visit http://www.lechoncebu.com
Hi Anton!
What is the contact details of Claude Tayag so we can have the same experience?
Thanks!
Please contact Mary Ann Tayag for reservations: +63 917 535 9198
hi anton! i have been reading your blog abt the best tasting lechon… so far what is your top lechon baka and lechon baboy? i need suggestions since i want the guests on my wedding to be happy with the food 🙂
Personal favorite is the pritchon, but it’s made from the meaty portion of the stomach which Mary Ann says would never get crisp because of the moisture in that area hence deep fry it! WTH anytime you deep fry pork it should be good!