Don Lechon at Paya Lebar - Authentic Filipino Lechon (Roasted Suckling Pig)

ABBEY: We’ve been craving lechon for a long time so we headed to Don Lechon (Grandlink Square). We got an order of chopped lechon and lechon sisig each. Literally after a couple of minutes they’re already in our table. 

How did it fare? It was great. It seems we were in Pinas. The pork is tender and went well with the sweet sauce. And sisig has crunchy bits, creamy and tangy. Craving. Satisfied! Until next time.

Don Lechon at Paya Lebar - Authentic Filipino Lechon (Roasted Suckling Pig)

WILL: Lechon is the highlight of every occasion in the Philippines and that is the reason why on a month long celebration of my birthday, I requested Abbey to have a dinner in Don Lechon. Yeyyy! 

You may tell that they are on a pricey side for a rice meal but their lechon serving is generous! You could ask for another rice for it. Haha. Delightfuly good! There’s a good proportion of fat and meat, the soy sauce with kalamansi dip is perfect! Delicious!!! 

Recommended and will truly coming back to Don Lechon. Yummmy!!

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Don Lechon

(W) 

donlechon.co-enterprise.com.sg

(H) 12noon to 9:30pm

(A) #01-52, Grandlink Square, 511 Guillemard Road 

(T) 9778 9737

CRISPY LECHON PORK BELLY ROLL - HOW TO MAKE THE BEST LECHON AT HOME

ABBEY:

Ingredients: 

- 1 pork belly (2-3kg) 

- 2 bulbs of garlic 

- 2 tbsp salt 

- 2 tbsp ground black pepper 

- 3 stalks lemon grass 

- 3 stalks green onion 

- oil and soy sauce

VERDICT

WILL: After Abbey’s crispy pata it is time for lechon belly roll. This is one try only and Abbey already done perfectly! 

Slab of pork belly costs us $30 and $5 for the ingredients inside. The taste is priceless! Darn good! Of course Abbey make it sure that the skin is crispy and the spices flavour was locked into it meat. Do not forget to partner it with a steaming hot rice! 

Yummmmy! Because the slab is quite huge, we finished the meat around three days.