A new kind of our native "lechon" is now up and running in Metro Manila -- the Diplahan Lechon more popularly known as "Lechon Maalat".
Originally from Zamboanga Sibugay, the rare roasted pig has already caught the taste of food lovers in Manila.
Diplahan Lechon is named after the town where the “lechon maalat” was revolutionized. The salty taste – reminiscent of lechon kawali – and its golden brown color are what distinguish them from their more famous cousins in Cebu.
In an interview with ABS-CBN, businessman Jotle Viray, who brought this lechon in Manila, would not say if it is better than Cebu lechon. “I don’t want to say it’s the best, but it was worth my time,” he said diplomatically.
Viray, who is also the owner of G&G International Unlimited, Inc., was on one of his business trips to Zamboanga Sibugay when he met Ronnie and Becky Lumindas, the husband-and-wife who perfected the “lechon maalat.”
The couple are actually the only ones who know the secret behind this rare lechon. They were able to teach another individual how to do the cracked look and taste of the lechon, but theirs has already garnered the loyalty of Diplahan and nearby towns and provinces.
It took a long time for Viray and his partners, including wife Luisa, to persuade the couple into teaching them the secret of roasting the Diplahan lechon. It was the promise of “giving back” that finally pushed the Lumindas to go to Manila and lend their expertise.
A portion of the proceeds for each lechon sold will be collected and given to the local government of Zamboanga Sibugay.
“Sayang ang potential,” Viray said.
Finally, the Lumindas were brought to Manila months back to teach the employees the technique.
“Diplahan lechon gets its blistered skin through the intermittent stirring of the coals, but the way we clean the pig and flavor it is the secret,” Viray said.
So secret that only two can enter the kitchen at their commissary in Antipolo today.
“When we [first] tried it in Manila, the people did not like the saltiness that much,” Viray said, adding that they had to temper the saltiness in order to make it more palatable to those in Manila who have been accustomed to the lechon in Cebu.
In order to bring the business a notch higher still, Diplahan lechon only uses organically grown pigs sourced from Marikina. Organically fed pigs are more expensive, but provides the roasting another layer of taste.
Finally, the lechon was cooking.
A spicy liver sauce will not give the crisp skin the justice it deserves. The Virays were able to concoct a special kind of vinegar that further enhances the taste of the lechong maalat.
However, the crispy skin and juicy meat are best eaten sans the special sauce. With rice on the side, the tagline “magkakasala ka sa sarap” does really give a warning of sorts.
Diplahan Lechon has a booking office in Tomas Morato and can also be contacted via their social media accounts on Facebook, Twitter and Instagram.
It is recommended that orders be given at least 24 hours before delivery. Because of the painstaking techniques, the cooking takes about six hours.
A medium pig is sold at P7,500, while the large one is P8,500. Diplahan lechon also sells smaller sizes, but these will depend on the availability of the organic pigs.--Source: ABS-CBN News