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                    [ArticleID] => 237358
                    [Title] => Pinoy pig meets Peking duck
                    [Summary] => When Charlie Esguerra first broached the idea of the fried whole suckling pig to friends while caught in a traffic gridlock,  everybody laughed at the joke. 


"Why fry the pig when you can roast it? Why reinvent the lechon? That was the initial reaction. And then, some friends began to ask, ‘Why not?’," said Esguerra. "Then my wife, Dina, dreamt of her mother, who told her to serve  our fried lechon  the way Peking duck is served in Chinese restaurants."


                    [DatePublished] => 2004-02-02 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1721099
                    [AuthorName] => Rose G. De La Cruz
                    [SectionName] => Business As Usual
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ESGUERRAS

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                    [ArticleID] => 237358
                    [Title] => Pinoy pig meets Peking duck
                    [Summary] => When Charlie Esguerra first broached the idea of the fried whole suckling pig to friends while caught in a traffic gridlock,  everybody laughed at the joke. 


"Why fry the pig when you can roast it? Why reinvent the lechon? That was the initial reaction. And then, some friends began to ask, ‘Why not?’," said Esguerra. "Then my wife, Dina, dreamt of her mother, who told her to serve  our fried lechon  the way Peking duck is served in Chinese restaurants."


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abtest

Pinoy pig meets Peking duck

By Rose G. De La Cruz | February 2, 2004 - 12:00am

When Charlie Esguerra first broached the idea of the fried whole suckling pig to friends while caught in a traffic gridlock, everybody laughed at the joke. "Why fry the pig when you can roast it? Why reinvent...

Business As Usual