Best Places to Order Roast Pork in Manila

SPOT.ph blogger Angelo Comsti chronicles his quest to find the perfect roast pig

 

(SPOT.ph) There’s been a lot of pork talk lately and no, I’m not referring to the nasty political affair that can ruin anyone's appetite. The pork that I want to talk about is the crispy, juicy kind that can make anyone’s mouth water. Roasted pig. A crackling, golden-brown coat with glistening beads of salty juice that can only hint at the succulence underneath. The roast pig has many glorious forms, and since the holidays are just weeks away, I feel this list will give people something to look forward to. So, tuck in that napkin as I give you tips on where to find the best roast pigs in the Metro-from manageable portion-for-four options to a feast for 30. These offerings are so flavorful, they’ve never even heard of Mang Tomas.

ALSO READ: Top 10 Lechon in Manila

 

Porketta by Porketta Man

Now this is a different kind of pork barrel. This hefty piece of pork guarantees juicy boneless meat for every member of the party. Porketta Man’s Porketta, a variation of porchetta, is a roll of premium pork cuts rubbed down with a secret blend of spices that give it a delicious, savory perfume once sliced. It’s roasted until the meat is tender and the skin is super crisp. The seasoning makes it flavorful on its own and many people enjoy it sans condiment, but for those who want to take the flavors to heavenly status, you can dab on the accompanying salsa verde side for a layer of earthiness and freshness in every bite.

The Porketta is priced at P1,100/kilo, P2,300/2.5 kilos, and P3,200/3.5 kilos. Contact Porketta Man at 0917-810-2218.

 

Cochinillo Al Horno and Babi Guling by Cochinillo del Cielo

Craving lechon but can't quite finish the whole pig? Get the next best thing. This bronzed cochinillo promises fall-off-the-bone lean meat, made moist by hours of roasting inside a brick oven.  The Babi Guling, on the other hand, borrows the flavors of Bali, stuffing the suckling pig with a mix of ginger, turmeric, coriander, and chili, thus turning this spectacle into a spicy slice of bliss.

The Cochinillo Al Horno is priced at P5,500/regular and P7,500/large. The Babi Guling is priced at P7,500/regular and P8,500 for large. They also roast wild boars. Contact Cochinillo del Cielo at 633-0043, 0999-881-0810, or e-mail cochinillodelcielo@gmail.com.

 

Original Lechon by General's Lechon

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Young couple Bryan and Lynn Ong introduced the lechon of San Carlos City, Negros to Manila back in 2007 and until now, it has become (arguably) one of the best-tasting pigs this side of the country. Their original lechon is a cross between Davao and Indonesia's roasted pigs and is redolent of garlic and lemongrass. The couple suggests dipping it in calamansi juice then salt, but I believe it is tasty enough on its own. Other lechon variants include garlic, chili garlic, and curry.

The Original Lechon is priced at P6,500 to P9,700, depending on size. For orders, contact General's Lechon at 0917-853-2466, 408-6850, 964-5900 or e-mail generalslechon@yahoo.com. They recently opened shop at Petron Station Dasmariñas, EDSA corner Pasay Road, Makati City.

 

Photo by Chinkee Clemente Koppe

 

Thanh Long and Ham Lechons by Pepita's Kitchen

The lechon at Pepita's Kitchen is flavorful and fork-tender, with skin that’s crisp but not tough that you run the risk of chipping your teeth or leathery that you get umay after a few attempts. Owner Dedet dela Fuente puts extra flair by stuffing her luscious pigs with flavors that can stand as delicious dishes on their own. The latest must-tries are the Thanh Long made of crabmeat and garlic noodles, and, just  in time for the holidays, Ham, which the pig is stuffed and glazed with. A Pepita's Kitchen Stuffed Lechon is a meal in itself and would surely be the star at any Noche Buena table.

The Thanh Long Lechon is P9,000 and the Ham Lechon is P8,500. Both are good for eight to 18 people. For orders, contact Pepita's Kitchen at 425-4605, 0917-866-0662, or e-mail pepitaskitchen@gmail.com.

 

Angelo Comsti studied at Le Cordon Bleu Australia and writes for Yummy magazine in addition to other publications. Grab a copy of his bestselling cookbook From Our Table To Yours for a collection of generations-old heirloom recipes from some of the country's best cooks and chefs. Follow Angelo on Instagram (@fooddudeph) to see more of his food discoveries.

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