Lechón pugón for breakfast in Guagua

Lechón pugón is pork in its most divine form, as claimed by guests who have enjoyed it. These slabs of meat are baked inside an old brick oven for four hours using ipil wood to release their smoky flavor. The crunchiness of the skin stays longer probably because it’s baked.

Mr. Mario Lapid, the proud manager who introduced us to this dish, shares that the oven was intended for baking bread but a customer found a better use for it, which is to cook pork, chicken and beef.

Take this tour and find out for yourselves why Lechon pugón is hailed as “liemporn” a term coined to sum up how obscenely good this is.