Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world.
No celebration in the province, at least in ours, is complete without a whole lechon in the middle of the main table. Fiesta, weddings, baptism, graduation, vacations, etc. It’s the centerpiece of the feast. City friends who are visiting are often amused at the sight of a perfectly roasted whole pig hogging (pun intended) the gastronomic limelight.
A balut (spelled standardized as balot) is a developing bird embryo (usually a duck or chicken) that is boiled and eaten from the shell. It originates and is commonly sold as street-food in the Philippines.
The Tagalog and Malay word balut means “wrapped”. The length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.
Kakanin or Native Delicacies are integral part of the Filipino food culture.
Uniquely Filipino, these are sweet munchies or sometimes desserts made from rice, sweet rice or root vegetables that are slow cooked and usually made with coconut or coconut milk.
It is not one that kids tend to bring to school as baon or packed snack, as there is a connotation that it is ‘too native’ and not cool.
On the other hand, grown-ups, especially those living outside the Philippines, crave for these delicacies. Quite laborious to make, not all households make their own Kalamay or Halayang Ube. Most would rather buy than say, stir a sticky sweet rice for an hour until it gets chewy.