"Lechรณn is a Spanish word referring to a roasted baby piglet which was still fed by suckling its motherโ€™s milk."

This was hands down the best dish that day. The meat was incredibly juicy with its fats adding that velvety luscious mouthfeel and even more flavour to the meat. While those averse to fat may find the dish unappealing, I did wilfully proclaim that it's worth it - You've got to have at least a couple of mouthfuls with their ๐—ด๐—ฒ๐—ป๐—ฒ๐—ฟ๐—ผ๐˜‚๐˜€ ๐—ณ๐—ฎ๐˜-๐˜๐—ผ-๐—บ๐—ฒ๐—ฎ๐˜ ๐—ฟ๐—ฎ๐˜๐—ถ๐—ผ.ย  Unlike the airy and light golden crust found in Cantonese Roast Pork, the skin was smooth and glassy. It still provided that satisfying crunch of a good pork crackling but what made it stand out was the flavour imbued into it. Yes, ๐—ฒ๐˜ƒ๐—ฒ๐—ป ๐˜๐—ต๐—ฒ ๐˜€๐—ธ๐—ถ๐—ป ๐—ต๐—ฎ๐—ฑ ๐—ฎ ๐˜๐—ผ๐—ป ๐—ผ๐—ณ ๐—ณ๐—น๐—ฎ๐˜ƒ๐—ผ๐˜‚๐—ฟ, a robust, charred and smoky flavour. On hindsight, I should not have been all that surprised as they do use charcoal in spit-roasting the suckling pig. With all its components done right, this ๐˜€๐—ต๐—ผ๐˜‚๐—น๐—ฑ ๐—ฏ๐—ฒ ๐—ฎ ๐—ฝ๐—ฟ๐—ฒ-๐—ฟ๐—ฒ๐—พ๐˜‚๐—ถ๐˜€๐—ถ๐˜๐—ฒ ๐˜„๐—ต๐—ฒ๐—ป ๐—ฑ๐—ถ๐—ป๐—ถ๐—ป๐—ด ๐—ฎ๐˜ ๐—Ÿ๐—ฒ๐—ฐ๐—ต๐—ผ๐—ป ๐—ฅ๐—ฒ๐—ฝ๐˜‚๐—ฏ๐—น๐—ถ๐—ฐ.

Full review at:ย https://liveeatbless.wordpress.com/2020/03/07/restaurant-review-lechon-republic-novena-regency-filipino-cuisine/

More pictures at: https://www.instagram.com/p/B9Zir2BnXQx/?igshid=1a9cfloo4g7sp

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