SINGAPORE: Lechon is one of the most famous food in the Philippines, yet it is not common to find restaurants focusing only on Lechon or pork in general in Singapore. I am not an expert in Filipinos Food; besides Lechon, all I can think of is Adobo.
Lechon is a national dish of the Philippines. In the Philippines, pig-roasting traditions have existed since pre-colonial days, even though the word "Lechon" was adopted when the Spanish colonised the region. Lechón is a Spanish word referring to a roasted piglet still fed by suckling its mother's milk. There are two primary methods of preparing Lechon in the Philippines, the "Manila Lechon" and the "Cebu Lechon".
Manila Lechon has the pig seasoned with just salt and pepper and typically cooked over a woodfire. It is served with Lechon Sauce. In comparison, Cebu Lechon is more deliberate with the pig stuffed with herbs and seasoned with spices.
Lechon Sauce, also known as "Sarsa Ng Lechon", is made with liquefied liver, bread crumbs, vinegar, brown sugar and pepper.
Leftover parts from the Lechon, such as the head and feet, are usually cooked into another popular dish, Lechon Paksiw or Lechon Sisig.
Recently, I found out about these two restaurants specialising in Lechon, which potentially might be the best in Singapore.
Don Lechon was recommended by a friend two years ago. Tucked in the corner of Grandlink Square, it is easy to miss this restaurant. It might look a bit run down, but don't be fooled. The food at Don Lechon is impressive. Since this is our first time here, we just want to focus on their specialities, Lechon. We ordered the following:
Chopped Lechon Rice Set (S$10)
Lechon Paksiw Rice Set (S$7)
Lechon Sisig (S$14)
For pork lovers, this is truly a paradise. Lechon is chopped in big chunks and has a good amount of crispy skin. The meat to fat ratio is perfect, even though I think it depends on the part of the pork you get. You might get more fat or more meat depending on what they serve.
The Lechon Sisig was sizzling hot when it was served on a hot plate. Made from leftover parts of the Lechon, it is genius to have small pieces of meat stir-fried with onions and chilli with a sunny side up. With a dash of lime, this smokey dish is perfect with rice.
Overall, Don Lechon is serving some mean Lechon you will not regret.
Address: 511 Guillemard Rd, #01-52, Singapore 399849
Our experience in Lechon Republic is simply amazing. Upon realising it was our first time there, the guy at the counter took the time to explain to me the menu. Since all sets come with rice and each ala-cate plate is meant for two. It took me a while to figure out how we could order all the dishes we wanted to try yet will not end up with too many servings of rice.
Chopped Lechon, 500g (S$22)
Sizzling Lechon Sisig (S$10)
Sizzling Bopis (S$6.5)
Chicharon Bulaklak (S$6.5)
Lechon from Lechon Republic comes with the amazing Lechon Sauce. The sweet and savoury gravy made from pork liver enhances the taste to the next level. But, as expected from Lechon, the star of the show will have to be the crispy skin which never seems to be enough.
The two hotplate dishes we ordered are simply delicious although I suspect some might not fancy Bopis. Bopis is a Filipino dish made from chopped pig's lungs and heart. Usually served as bar food with beer, but this goes very well with rice.
The Sizzling Lechon Sisig is one hot plate of Smokey goodness. It is just excellent with a splash of lime to cut through the greasiness and the beautiful runny egg yolk.
This is our first time trying Chicharon Bulaklak, deep-fried ruffled fat. It is slightly crispy on the edges and soft in the middle. I still do not exactly know which part of the pig this is but it is delicious. Eat at your own risk.
Lechon Republic is a pork lover paradise. Everything here is about pork and pork cooked in ways that will intrigue you.
Address: 275 Thomson Rd, #01-09, Singapore 307645