Pritchon
A DELICIOUS EPIPHANY
by Joyce Roque
Many things can be attributed to Manila's infamous traffic situation: corruption, crime, pollution and sometimes when the timing is right and the mind is at ease, great ideas. That's what happened to Charlie Esguerra, a former garments manufacturer, while stuck in traffic in car-clogged Edsa. By some reason or the other he wondered if whole lechon can be fried instead of roasted as was the norm. Knowing he hit upon a great idea, he wasted no time in experimenting with the help of his wife, Dina and brother, who conveniently owned a pig farm. After a day of taste testing, Dina had a dream. As fate would have it, in her dream her departed mother suggested the fried pig should be served peking duck style. At 3' o clock in the morning, the inspired wife wasted no time in waking her husband and the rest is as good as history.
With a concept in mind, they set about developing the recipes for their pita bread (to wrap their lechon in) and the sauce. Instead of using just one sauce for the lechon, they created seven kinds of sauce to go with the lechon namely: hoisin, white garlic, honey mustard, honey lemon, pate, liver and chili tagalog. They christened their culinary creation "Charlie's Pritchon" . The latter word came from combining the Tagalog words for fry "prito" and roasted pig "lechon". First the lechon is fried whole in vegetable oil, chopped in small portions and wrapped in individually sized pita bread with slivers of cucumber and basil and depending on your preference, dribbled with your choice of sauce. My mouth is watering just remembering how it tastes like. It tastes like heaven. First bite and you'll be amazed how much it really tastes like peking duck but with a crunchier, more decadent flavor. The frying and the fattier skin of the pig make for a richer taste. Makes me want to be a lechon convert all over again. The overused term "fusion" is the best way to describe how a Filipino fiesta staple done with oriental inspiration can get this makeover.
Suffice to say, their culinary invention is a hit, through word of mouth they've had the likes of Imelda Marcos, Mikee Couangco and Enrile to name a few, ordering from them. Business has been brisk. Orders pour in from as far as Batangas to Pampanga and even one order to fly a pritchon all the way to Hongkong. For Manila orders, the couple personally attends to the catering orders to ensure quality control. Their pritchon has been featured in newspapers, magazines and television. Recently, to please cholesterol conscious clients, they've added Pritcho Pabo, or deep friend turkey along with the Pritchon salad in their product roster. The Pritcho Pabo styled like its pig counterpart but with whole-wheat pita and mexican, salsa, mushroom and cranberry sauces to choose from.
Is a pritchon specialty restaurant not far behind? The owners do not discount the possibility, for now it's all a matter of taste.
Charlie's Pritchon, The Original Pritong Biik and Pritcho Pabo, 35 Matapat St. Q.C. Tel numbers: Landline) 9210405, (cellphone) 0918-5318851 and 0919-3584627
Cost for 1 Pritchon, sauces and 40-60pitas is PHP 3700.00 - 3850.00 inclusive of delivery charges and staff services
1 Order is good for 15 to 20pax (2 to 3pcs per person). Order 1 week before the funtion. COD
by Joyce Roque
Many things can be attributed to Manila's infamous traffic situation: corruption, crime, pollution and sometimes when the timing is right and the mind is at ease, great ideas. That's what happened to Charlie Esguerra, a former garments manufacturer, while stuck in traffic in car-clogged Edsa. By some reason or the other he wondered if whole lechon can be fried instead of roasted as was the norm. Knowing he hit upon a great idea, he wasted no time in experimenting with the help of his wife, Dina and brother, who conveniently owned a pig farm. After a day of taste testing, Dina had a dream. As fate would have it, in her dream her departed mother suggested the fried pig should be served peking duck style. At 3' o clock in the morning, the inspired wife wasted no time in waking her husband and the rest is as good as history.
With a concept in mind, they set about developing the recipes for their pita bread (to wrap their lechon in) and the sauce. Instead of using just one sauce for the lechon, they created seven kinds of sauce to go with the lechon namely: hoisin, white garlic, honey mustard, honey lemon, pate, liver and chili tagalog. They christened their culinary creation "Charlie's Pritchon" . The latter word came from combining the Tagalog words for fry "prito" and roasted pig "lechon". First the lechon is fried whole in vegetable oil, chopped in small portions and wrapped in individually sized pita bread with slivers of cucumber and basil and depending on your preference, dribbled with your choice of sauce. My mouth is watering just remembering how it tastes like. It tastes like heaven. First bite and you'll be amazed how much it really tastes like peking duck but with a crunchier, more decadent flavor. The frying and the fattier skin of the pig make for a richer taste. Makes me want to be a lechon convert all over again. The overused term "fusion" is the best way to describe how a Filipino fiesta staple done with oriental inspiration can get this makeover.
Suffice to say, their culinary invention is a hit, through word of mouth they've had the likes of Imelda Marcos, Mikee Couangco and Enrile to name a few, ordering from them. Business has been brisk. Orders pour in from as far as Batangas to Pampanga and even one order to fly a pritchon all the way to Hongkong. For Manila orders, the couple personally attends to the catering orders to ensure quality control. Their pritchon has been featured in newspapers, magazines and television. Recently, to please cholesterol conscious clients, they've added Pritcho Pabo, or deep friend turkey along with the Pritchon salad in their product roster. The Pritcho Pabo styled like its pig counterpart but with whole-wheat pita and mexican, salsa, mushroom and cranberry sauces to choose from.
Is a pritchon specialty restaurant not far behind? The owners do not discount the possibility, for now it's all a matter of taste.
Charlie's Pritchon, The Original Pritong Biik and Pritcho Pabo, 35 Matapat St. Q.C. Tel numbers: Landline) 9210405, (cellphone) 0918-5318851 and 0919-3584627
Cost for 1 Pritchon, sauces and 40-60pitas is PHP 3700.00 - 3850.00 inclusive of delivery charges and staff services
1 Order is good for 15 to 20pax (2 to 3pcs per person). Order 1 week before the funtion. COD
posted by mai at 2:37 pm
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