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MANILA, Philippines — If Filipinos love Lechon (roasted pig), surely, they also appreciate its Spanish equivalent, the Cochinillo (roast suckling pig).
But while Filipinos chop Lechon using a butcher’s knife, chefs usually chop a Cochinillo using plates. Why is that so?
In a recent demonstration in Las Flores, Taguig City, a Filipino chef of Bistronomia Group explained to Philstar.com why they use plates.
According to him, while knives can also be used to slice the Cochinillo, chefs use plates to show diners how soft and well-cooked the Cochinillo is.
Segovian-style Cochinillo and Cochinillo cooked in a charcoal oven imported from Spain are among the delicacies of Bistronomia Group, a group of Spanish restaurants in Manila under Bistro Group that includes Las Flores, Tomatito, Rumba, and Rambla. — Video by Deni Bernardo; video editing by Geraldine Santos
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