Not going to hype about this dish like some foodie blog/vlog mention. We find that its just normal lor.
Typical thick cut succulent & chewy meat with a load of fats & crispy crackling skin.
Dip to the lechon sauce to get the full exposure on whats it's like.
To be honest, I really not sure what I eating after dipping. Can feel the sweetness from the sauce but pair it with lechon, no idea.😅 So I have it without the sauce.
First few pieces were sinfully pleasant, but as when you had your subsequent piece, it gets more and more jelak.🤢(Maybe is the fats)
Haha... But I don't mind just eating the skin.🤣
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Fun fact: Lechon Sauce are made from Pig Liver Paste
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🚩Don Lechon, Paya Lebar, 511 Guillemard Rd, Singapore 399849
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