Single Malt, Lechon, and Sisig...Round 2 with the Carnivore Lechon by Leonardo's Lechon

The skies were gray that day, but it didn't matter. Pure pork love and premium single malt were about to be served...

And it was good to see Leonardo's Lechon's Carnivore Lechon one more time (see my previous post on the Carnivore Lechon by Leonardo's Lechon at 49B Heirloom Kitchen here), this time with a bottle of premium single malt for a classic whisky and pork pairing.

Leonard Aquino continues the family tradition of serving some of the metro's iconic lechons, infusing creative and modern innovations, like the Carnivore Lechon, a whole roasted pig stuffed with three kinds of sausages, slabs of bacon, herbs, and potatoes. Beside Leonard is Mang July, the Master Litsonero of Leonardo's Lechon.

The Carnivore Lechon is then presented and laid on the table...

With Leonardo's Lechon, you get a bowl of Dinuguan (L), a hearty pork blood stew with every order. At Leonardo's Lechon, you get the whole pig for a snout-to-tail experience, and nothing is wasted. Add some of Leonardo's Lechon's signature Pork Barbecue (R) and you've got a real pork feast.   

Leonard then shared another of their family's cherished recipes, the comforting Bacalao. Leonard fondly recalls childhood summers when this dish was prepared, usually during Lent. Leonardo's Lechon, along with traditional dishes like Bacalao, recreates flavorful memories, preserved by the family's third generation.

Leonardo's Lechon's long-time employee, Mang July, then slowly unwraps the Carnivore Lechon and with cool precision, delicately carves the Carnivore Lechon to the delight of the guests. The crackling sound is followed by rising steam, releasing a fragrant aroma, filling the interiors of Heirloom Kitchen.

And the Carnivore Lechon by Leonardo's Lechon is ready to be served...

The tender and juicy pork, infused by the bold notes of the richly seasoned sausages and the smoky hint of bacon, contrasts with the thin, crisp and flavorful layer of crackling. It's creative innovations like this that make Leonardo's Lechon both refreshing and relevant, updated with a modern twist while preserving its roots and heritage going as far back as 1947 with its line of classic lechons.  

Grab a plate and load up with the juicy pork along with crispy crackling, some sausages and bacon, and pour another shot of single malt. And repeat...

After several rounds of lechon and single malt, the remaining portion of the Carnivore Lechon will be transformed by Heirloom Kitchen's young chef and owner, Chef Erica Aquino, into yet another dish, as another round of single malt is poured.  

The pig's tender mask, cheeks, and ears are chopped up with onions and spices, as Chef Erica Aquino serves up her Sisig, completed with a topping of eggs. The dish combines both soft and tender pork with crisp and crunchy crackling for a delightful blend of contrasting textures, with the onions adding a subtle sweetness. The runny eggs add a rich layer of creaminess to complete the dish. There's the usual sisig, and there's sisig freshly prepared with lechon with its richer and rounder flavors. This definitely calls for yet another round of single malt... 

Pure pork love with premium single malt on a cloudy day...just can't get any better than that.