January 30, 2011
Not for the faint of heart
Another Castillan gastronomic legacy beloved of Manileños: cochinillo asado. Also known as lechon de leche or, in English, roast suckling pig, it is so succulent and tender, it can be cut with a plate. Casa Armas Tapas Bar y Restaurante, which has four restaurants in the metro, has a specially-made box for it so people can bring it home.
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12 comments:
I thought the 'suckling' part meant that it was a young pig. I guess it has to be small to get it in a box. I am sure it is tasty.
Barb:
You're correct, it's still a suckling piglet.
I've heard these are delicious. I'm not sure I'm up to trying one.
it's always interesting to me to see meat presented as a "whole animal", and, of course, it being a young piglet adds another layer of unease. on the other hand, most people would eat pork chops or bacon without a thought.
Oh yes, plenty of them around here as well, even though it's called catalan cochinillo, never castillan (bad insult).
Hmm, if that came out on my plate I would probably scream! But then I'm a vegetarian so what do I know? :-D
Rob:
When the Spanish arrived in the Philippines, it was the time of the Crown of Castille. Most of us still call the Spanish "Kastila" because of that.
yummy hilds, you're making my stomach churn and it's almost midnight! ^0^
Looks like a succulent dinner! I wonder what the side dishes would be?
Cheers, Hilda!
I think I shall not show this to Lois Anne. She's a dedicated vegetarian... :-)
Don't eat a lot of meat, but a good lechon is masarap. I usually go for the unhealthiest part: the crispy skin!
I remember having one of these for a Christmas dinner in Spain. Delicious!
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