General’s Lechon : It’s The Best Lechon I’ve Tasted So Far

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I got invited to taste a lechon brand a few days ago and I can’t believe we’ve been missing out on this particular brand for a long time now. Like what the owner said, the taste was “heavenly” and anyone will be willing to indulge on a lechon feast even for just today once they taste it for themselves. It was truly the tastiest lechon I’ve tasted so far, and believe me when I say, I’ve tasted a lot already.

For every special celebration, it will not be complete without the grandest meal you can think of. The lechon has been a custom already in the Philippine culture as the most festive way to make an occasion so uber special and memorable.

Serve the best dishes and appreciate the sparkle in everyone’s eyes as they dig in to a feast meant for the gods. Heck, even the popular lechons from Cebu were no match to the delightful taste of General’s Lechon.

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General’s Lechon is an inspiration paying homage to its ancestral beginning, San Carlos City, Negros Occidental. It is where Bryan Ong had her wife tried the best tasting lechon she had. Though not a big fan of lechons, she fell in love with the local Negros-style lechon. Since then she craved for it, and what can love not do, just to please his beloved. After coming back to Manila, they had Bryan’s family lechonero come over and prepare lechon for them.

It took them more than 50 different lechons to perfect the one the couple like. Transforming their backyard in Paranaque, into a lechonan, made them more serious and closely knitted in making sure they give out their best products. Sure, there are countless lechon marketers around but what set theirs apart is the quality of swine they use. It should be native pigs only. The lechon is subtly spiced and seasoned with lemongrass, salt and leeks, among other secret ingredients.

 

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General’s Lechon started as a home-based lechon business ventured by couple Brian and Lynett Ong whose recipe originates from San Carlos City in Negros Occidental that comes in different flavors namely Original, Curry, Garlic and Chili-Garlic.The idea of a lechon business bloomed out of love for the owners, Bryan and Lynn. With all the fascination of the people for our country’s beloved roast pig, it had somehow convinced them to bring a different take on lechon delectation in Manila. In its truest form, a pig, removed of its innards, cleansed and put on a stake and roasted on smoldering spit-fire from charcoals, has always been the highlight of many feasts. The superstar of any rural gatherings such as fiestas, which marks the way Filipinos take pride in its own tradition in the culinary scene.
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From what used to be a small home-business, since 2007, it is now one of the most loved lechon brand in the metro and ranked as the no. 1 lechon of Spot.ph for 2012. Foodies and lechon connoisseurs rave about their lechons. With four types of flavors filling up the lechons’ stomach, the Original, Chili-Garlic, Curry and Garlic, customers have more options to enjoy their lechon.

How does a lechon make it to the list? Aside from using native pigs from a swine farm just at the outskirt of Manila, science and engineering was applied to calculate and thus maintain the consistent flavor that is said have the authenticity of a Negros-style lechon, and this is where Bryan Ong comes in. Though cooked in old-fashioned style, they devised some formulas from the original procedure. Just imagine how the pale pigs stuffed with Lynn’s mix of herbs and spices fashionably hoisted on long bamboos and carefully cooked on charcoals from sustainable woods, turn to a brassy golden reddish brown skinned, while the stuffing permeates to the meat and the heat slowly burns the fat there is to the native pigs.

 

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With expansion on the top of their game, more products are now filling up their store shelves to give the utmost satisfaction in enjoying lechon in various ways from jarred Lechon Paksiw to Atchara. Lynn also have put her hands in roast chickens, which like their lechons are flavored. “It is always advised that calls are to be made ahead, like a week to reserve at least one lechon for an event, for regular customers know how to order because orders tend to pile up on our calendars. We do respect each of our clients specific needs for their lechon degustation,” said Bryan Ong.

With these in mind, a new joint was set to be open, to stand as a pick up station for ordered lechons. Strategically positioned at a gas station in Makati to give ease to customers getting their lechons or even buying by the kilos. While making sure even a kilo of sliced lechon of your choice make it to your plate still palatable.

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General’s Lechon will be opening their first branch this March 20, 2013 near Edsa-Pasay Road Makati where people can buy their flavored lechon in kilos.

Store Address:  3 Guillermo St., Ramos Compound, Sun Valley DriveParañaque City

Take-out Branch:  2nd floor of Petron Gas Station, Edsa corner Pasay Road, Makati City

For orders and delivery:  (632) 408- 6850 / (63) 917- 897 5966

For more information, visit their:

Twitter Account: @ generalslechon

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