On another trip to Claude Tayag and Mary Ann Quioc's Bale Dutung in Pampanga, Philippines, I tried the special menu with lechon. In addition to some of the more customary fare at the restaurant , such as fern salad and balo-balo, the famous whole roast pork of the Philippines is also served. If you're a fan of this Filipino pork preparation, you should try to time your reservation at the renowned Capampangan food spot when the menu includes it. It's served in the following ways: traditionally, i.e., the meat chopped straight from the just-cooked pig all skin, in my opinion the best part, at least when it's still hot and cripsy as paksiw na lechon , a more vinegary preparation as filling for Korean tacos, with the meat fried and shredded like pork floss and sisig, the spicy and sour concoction made from pig's ears. Here's Claude about to cut up and carve the roast. The first serving you'll receive is the meat of the pork. Get it while it's h...
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