This simple and healthy, not to mention very tasty, spiced pork loin recipe is perfect for both a weeknight family dinner or a formal dinner party. The sweet and sour chutney is a nice complement to the zesty spice rub. An added bones is that the leftovers are just as delicious and they make a terrific weekend lunch as a sandwich.

A little boy’s relative found some tooth marks on the fried pork in his children’s meal, which was served on JALWAYS Flight 941 bound for Guam from Narita on Dec. 19.

Mexican pulled pork taco burrito chimichanga…whatever filling.This filling takes a bit of time to prepare, but will make quite a lot, and the leftovers can be frozen for easy-peasy future weeknight Mexican meals.

Lechón (Tagalog: Litson and Cebuano: Inasal) is the Spanish word for suckling pig. In the Philippines, it connotes a whole roasted pig, lechón baboy. Chicken and beef, are also popular. The process of lechón involves the whole pig/piglet, chicken, or cattle/calf being slowly roasted over charcoal.According to Vocabulario de la Tagala printed in 1613 Lechon = Biik. pp. buyik. pp. Buik. pc. bowik. pc. bolaó. pc. Lechon bermejo = Bolias. pc. Lechoncillo = colig. pc.Lechón is often cooked during national festivities (known as fiestas), the holiday season, and other special occasions such as weddings, graduations, birthdays and baptisms, or family get-togethers. The lechón is usually the highlight and the most popular dish of these events. It is usually served with a liver-based sauce. However, in some cases, it may be served Chinese style with steamed buns and a sweet plum sauce.This dish is also popular in Puerto Rico, the Dominican Republic, Cuba and many other parts of the Spanish-speaking world.Another version of lechón, called lechón kawali, involves boiling then frying pieces of pork.Leftover lechón in the Philippines is easily recycled into another delectable dish, called Paksiw na Lechon. Paksiw na Lechon involves cooking the left-over Lechon by boiling it in vinegar making the meat moist and the skin very soft.In Metro Manila, a popular place to purchase Lechon is La Loma, an area within the boundary area between Manila and Quezon City. Many restaurants selling Lechon year round can be found there.Lechon Cebu is a very popular variety of the dish.The typical Filipino method of roasting involves placing the pig on a spit and baking it on charcoals while wiping the skin with a brush made out of leaves drenched in water and the pig's own fat. This makes the skin "pop" and eventually crunchy.The pig had always been the center of communal feasts in pre-Hispanic Philippines, and "Lechon" is the normal manner it is prepared, from the remote part of the country where no Westernerners ever seen to the lowland Christianized Filipinos. But only lowland Christians use the word lechon to describe it. You can see a video of a recent Lechon cook-out here: http://www.briansbackyard.com/ from over the 2007 Christmas Holiday in Dagupan City, Philippines.