17 August 2017, I saw myself driving to Open Space in Makati on a Thursday evening braving the traffic to gather with my friends who love good food as much as I do and of course, whenever there is mention of lechon, how can anyone resist?
Them I love to see
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Take this, not only is the suckling pig, carefully and beautifully roasted, then rested, it is also deep fried with the right heat and equipment for that distinctive flavor and texture. It’s just too clever to resist.
The famous crispy suckling pig from the only original, Charlie’s Pritchon.
That evening, Charlie’s Pritchon and Pedro Brewcrafters held a dinner featuring their original Pritchon served with 5 sauces and their other mouthwatering dishes paired with a selection of Pedro artisan beers.
Just the mere sight of the lechon leaves you weak in the knees, I tell you.
But the way the service crew prepared and served it made the experience truly a crave-inducing memory. Matching the drinks was the star of the show, Charlie’s Pritchon in pita pocket wraps, drizzled with your choice of traditional liver sauce, hoisin, honey mustard sauce, white garlic or the garlic aioli, and the chili Tagalog (soy chili). There were four Pedro craft beers available for the taking (and pairing) namely, Endless Summer Wheat Ale, Procastination Pale Ale, Elementary which is an English Ale and the Wandering Wonderer, India Pale Ale.
Nadine Howell-Fanlo of Pedro Brewcrafters recommended the beer pairings and gave a brief Beer 101. She talked about how Pedro Brewcrafters started out of passion, which is the same foundation of how Charlie’s Pritchon started, that’s why the collaboration that evening was nothing short of successful.
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Charlie and Dina Esguerra, together with the support of their children and family, talked also the humble beginnings of Charlie’s Pritchon just stemming from a one bright idea while stuck in traffic and the blessing of Dina’s mom through a dream. Both of them went through a lot of process to really revolutionize the way we eat lechon and perfect it. This cooking process results in a perfectly-cooked pig with crisped skin that retains its crunchy texture for a significant stretch of time.
The Pritchon comes with the Pritchon Service Concept where the service crew comes to the event to handle the carving station, wrapping fresh slices of Pritchon and allowing guests to choose and top their wraps with as much or as little sauce.
The famous crispy fried lechon, uniquely chopped and wrapped with sliced cucumber and spring onions is a remarkable bite, bite after bite. A choice of special sauces was available for my liking and I couldn’t pin down if it was the hoisin, white garlic, honey mustard, chili tagalog, or liver sauce that was my favorite. I love sauces so I kept mixing and matching the sauces, particularly the white garlic and hoisin.
With the rebirth of Pritchon, Charlie Esguerra and family are also introducing to their audience their deep fried turkey (Pritchopabo) cooked in their trademark deep-fried method. Also wrapped and served with the same accompaniments in 80 pita wraps and inclusive of 5 varied sauces. Other bestsellers from their repertoire includes this majestic salmon baked to perfection with pesto toppings and lemon wedges on the side.
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Seafood Paella
A choice of either the classic Spanish seafood rice dish with crabs, shrimp, squid, mushrooms, or of a vegetable paella dish kept as flavorful, yet without any meat. The Paella Valencia was served also during this private gathering and I had a number of seconds, forgetting I was trying to cut down on my carbs. It was rich, utterly flavorful with generous servings of the seafood.
Spicy Tuyo Pasta
A lot of people on my table raved about this dish and both Kath and Jericho made return trips enjoying this dish. Okay, maybe I snuck a second plate of Charlie’s Pritchon Spicy Tuyo Pasta somewhere in between my 12th or 13th pritong lechon wrap, but that’s our little secret.
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Charlie, Dina and the Esguerra family re-introducing the ORIGINAL “Pritchon” to a new generation of lechon lovers, I’m sure social media will quickly pick up and I’d see finally this culinary groundbreaking fried lechon de leche retaking its foothold in the food scene with its original crispy fried suckling pig.
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Deep frying the whole pig? This is truly a legacy, a creative take that’s been copied left and right.
Charlie’s Deep Fried Suckling Pig, the original Pritchon experience. Accept no substitutes! Only the original can be part of your moments to remember with great food! Charlie’s Pritchon is the taste to remember!
Pedro Craft Beers are available at leading retailers.
Charlie’s Pritchon
The Taste to Remember
(02) 921 0405 / (02) 921 0415
(63) 918 531 8851
43-D Kalayaan Ave., Quezon City 1100
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And this is me, full and ready to hit the sack with some happy dreams. 
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