Okay, I know I promised you healthy stuff, but this is just too good not to post here.
First, let me educate you a little bit about Filipino food…
What is LECHON? It’s a famous and favorite Filipino delicacy. It is basically a whole pig slow-roasted over burning coal, usually in an exterior setting. They are served chopped and
Almost everyone loves lechon here in the Philippines. Big events (weddings, town fiestas, graduation to name a few) and even some small family gatherings/celebrations almost always has lechon in the handa (food preparations). It’s mostly, if not always, the highlight of the dining part of the event.
The Pinoys’ most favorite part of the lechon is the skin. When freshly roasted, it is crispy, savory, and juicy, which makes people literally fight over it at the catering table!
That being said, Lechon Salad is quite oxymoron-ic since we always associate salads with healthy eating, while with pork/pig, it’s the opposite.
Honestly, I feel that the guilt over eating juicy roasted pork is neutralized by the vegetables in this dish I’m presenting to you. (and when I say “vegetables,” i meant the tomatoes XD)