It's just too hard to resist a good lechon! In this case, Charlie's Pritchon.
An idea of Charlie Esguerra and wife Dina Mayuga in 2001 while being stuck in traffic has become a culinary innovation. Charlie's Pritchon's process of frying a suckling pig instead of roasting it the traditional way results in a perfectly-cooked pig with extra crispy skin that retains its crunch for a significant period of time.
What makes them even more interesting is the pita bread — plain, spinach and tomato — which wraps the lechon with the different sauces. This started when Dina's deceased mom came into her dreams and told her to do such. And this is what Charlie's Pritchon has been known for for years.
Pritchon or pritong lechon is fried whole, chopped, wrapped and prepared before your eyes and tucked in pita wedges together with cucumber and spring onions before topping it with the sauce of your choice.
They have five specially sauces they've created with the help of their friends that you can choose from: hoisin, honey mustard, white garlic, chili tagalog and the traditional lechon liver sauce. You can actually combine two different sauces if you want a burst of flavors in one bite. A personal favorite is the white garlic-chili tagalog and hoisin-white garlic combo!
The crispy fried suckling pig is served in different sizes and packages: Whole with Pita (P5800/fried lechon de leche with 80 pita wedges, 5 sauces and server); Half with Pita (P4300/half fried lechonde leche with 40 pita wedges, 5 sauces and server); Whole Plain (P5300/fried lechon de leche with traditional lechon sauce) and Half Plain (P3600/Half Fried Lechon de Leche with traditional lechon sauce).
The Dish: Pritchon
Where to Find it: Charlie's Pritchon is made-to-order. Orders are accepted worldwide but delivered only in Metro Manila and to nearby provinces. Call (02) 921 04 05, +63 919 912 8851, +63 905 231 8851 or e-mail them at inquiry@charliespritchon.com for orders.
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