Prichon Wraps

If you think fried piglet is horribly strange, you are mistaken because that is what exactly Prichon is. In the Philippines, an entire pig is traditionally roasted on open fire called Lechon. But a few years ago, yummy Prichon was born. I must admit, I've only tried it once less than ten years ago at some Spanish restaurant along Jupiter Street (I'm not mentioning the restaurant as it is not the point of this entry) and was not pleased. Then I forgot about Prichon. Lechon was more than fine.

Photo from Charlie's Prichon

Then this morning, on a sudden stroll around Salcedo Market to get a present for our Argentine guest, I re-discovered Pritchon. I, like the rest of my family, love roast duck wraps: roasted duck with some cucumber slivers, spring onions and hoisin sauce wrapped in thin pita bread. It's just a no fail snack we love.

At an average looking booth was a humble sign: Pita Wraps. My apologies for not having pictures, I was there for an errand and not a leisurely walk. Slightly thicker than cheese sticks, it was pritchon bits with cucumber and hoisin wrapped in an almost crepe-like cover. Yummy! salty, sweet, fresh and just right. Except that after my first round of the market, I came back and got another roll. For just 50p, it was a treat!