Lechón pugón is the specialty of the people behind Koyang Mario in Guagua. The process is quite simple in making this pork dish. These cuts 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 for days 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.
This is one among many highlights when you book the tour. Having lechón pugón for breakfast is the best way to start the day!Google+