Lechon is traditionally slow-roasted pork, skewered with a huge bamboo spit over an open fire.
It is commonly prepared with Lemon Grass, onion, garlic, and other spices and served with a different type of sauces, like thick a gravy or vinegar sauce.
Lechon came from the Spanish word for “Roasted Suckling Pig” and due to the colonization of Spain, it became a popular dish nationwide.
It is usually served on special occasions like weddings, baptisms or any type of gathering.
Now Ongchon is a special cut of a Lechon because Ongchon is the belly of the pork, it the premium part of the Lechon as the fat content as well as the meat content is just right to give that juicy and extremely crispy experience.
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