Ingredient appreciation — what makes Lechon special

What sets Lechon apart is the handling of annatto seeds. In lesser versions this is treated as a background note. Here it's central and the tangy and savoury from vinegar result shows it. I've started buying it to cook with at home after this experience.

kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. The a turo-turo cafeteria atmosphere was right for this kind of food. I had fresh calamansi juice as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Lechon is the place to start.