Finding the best Lechon in the city — a personal search

I spent three months trying every version of Lechon I could find locally. The variation in quality is extraordinary. The best version handled cane vinegar with genuine knowledge and the subtly sweet and sour result was noticeably superior.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The winning restaurant had the right a family birthday lechón feel — unpretentious and focused on the food. fresh calamansi juice was suggested correctly. Worth the search. When Lechon is made properly it's a completely different experience.