Literally Pigging Out

I got a message from Tetta Tirona inviting me to a "horizontal lechon tasting". I had heard about an event like this from professional eater Cyrene dela Rosa, was curious enough, and immediately said yes.



On the appointed day, I arrived at the venue before her, at a home in a Makati village. I peeked through the glass part of the door, hesitating to enter. I recognized no one. I dreaded the possibility of entering all eager only to find out that I was at the wrong house.

Co-host Spanky Enriquez was kind enough to open the door and welcome me in. I was happy to find myself seated next Yummy Magazine's Becky Kho, whom I had met before, and surrounded by the Yummy team. They were such fun! They were already nibbling on some appetizers when I sat down: fish roe "Pinoy caviar" and balut "Pinoy pate".

But what caught my attention was the setting which had these piggie breads and origami.

I was introduced to Dedeth, the lechon connoisseur who is responsible for the affair. She did a quick run-through of the menu. "You will be tasting four kinds of lechon: a German lechon, a Chinese lechon, a Pinoy lechon, and a French lechon." I laughed. Thought she was kidding. She was serious.

 

Dedeth had the foresight to prep guests well for the lechon: she had her bunso "Little Pepita" go around the table offering massages to everyone.

Yummy food editor Rachelle Santos gets a massage from Little Pepita

After which we were given a tour of the "lechon crematorium". She had these brick ovens customized:

The first lechon: German Lechon. Although it could be German-Bisaya because its first impact is through the nose, with a whiff of the tanglad's strong herbal aroma. The German in the lechon is exposed with the stuffing of potatoes and garlic. The instructions are to mash both the roasted garlic - love this! - with the potatoes and then to have these with a bite of the lechon. Punches you with flavor.

a stuffing of roasted garlic and potatoes

Three other lechons followed, all stuffed with rice but with variations: Chinese (sometimes also called Christmas), stuffed with chestnuts and machang-inspired; Filipino, which either has dinuguan or binagoongan (voted second favorite dish); and French, which had truffle oil all over it. Truffled lechon. What can I say. It has happened.

Dedeth and Yaya

The art of cutting up the lechon was a task assigned to Yaya, who looked extra sexy that evening.

Meanwhile lechon monotony was broken with the following hors d oevres and desserts: 

roasted squash flowers stuffed with cheese

chocnut ganache

And the best calamansi sorbet, bayabas and atis ice creams. (Details of which I have yet to acquire!)

It was a really fun evening with great company. I loved the presence of these strangers. Conversation was easy flowing and much laughter was involved. (Thanks in part to Christopher Lao.) We left the evening stuffed but definitely satisfied.

The house will soon be opened for by reservation only dinners for those who dare! 

Many thanks to Tetta Tirona for the invite!

Oh, for a final toast, we had Curly Pepita's (Dedeth's second daughter) version of Hogwart's Butter and Beer drink.

Beer with whipped cream! As if our cholesterol count wasn't high enough!

Pepita's Lechon
Order at 0917 866 0662