The Philippines is heaven for pork lovers. Probably the most impressive dish is lechon, where a young pig is roasted whole until the meat is succulent and the skin is crisp, then served as the centrepiece to a feast.But pork is used in many other dishes, and no part of the animal is wasted: the blood and innards are made into dinuguan, a stew which is far more delicious than it looks; the head and other extremities left over from lechon can be chopped up and used for sisig; the meat is used to…
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