Charlie’s Pritchon was all the rage when they busted out on the food scene in 2001. I think all the Christmas parties I attended featured the pritchon or deep fried lechon as the centerpiece of the food spread. The pritchon is a deep fried lechon de leche invented by Charlie and Dina Esguerra.
For me the best thing about Charlie’s Pritchon is the Pritchon Service Concept where-in they will send staff to your location or event and take care of the pritchon preparation. The only decision guests will make is which sauce or sauce mix to add to their pritchon.
The Pritchon de Leche (P5,800/ serves 25) is deep fried with perfectly to achieve crispy skin without oiliness. The pritchon can be enjoyed in many ways but the best in my opinion, is peking duck style. Ensconced in a pita wedge with cucumber strips and your choice of sauce (hoisin, chili Tagalog, liver, honey mustard and garlic aioli). My favorites are hoisin and a mixup of honey mustard and garlic aioli but one to choose one or mix their own concoction.
The Pritchon is also available in Grande (P8,800/ serves 60) size but I suggest getting 2 Pritchon de Leche instead for the more tender meat and thinner skin.
If you don’t fancy having pork then the Pritchopabo (P5,600/ serves 25), their version of the Southern USA dish that inspired the Pritchon. It’s less sinful but equally good with it’s own special set of 5 sauces.
Deep fried food goes so well with beer. Nowadays, our appreciation for food and drinks are elevated because of the passion by small creators like Nadine Howell-Fanlo of Pedro Brewcrafters.
We did a pritchon and Pedro beer pairing session featuring all 4 of their beer variants (Endless Summer, Procrastination Pale Ale, Elementary and Wandering Wonderer).
My favorite beer was the Procrastination pale ale with a fragrant drink with nice balance of bitterness and went so well with my hoisin pritchon wrap.
Charlie’s Pritchon also offers other dishes to go with their pritchon and pritchopabo. These came about because of the insistence by clients to have pairings for their pritchon.
Baked Norwegian Salmon (P3,900/ serves 20). Half Norwegian salmon coated in pesto and baked, served with lemon wedges.
Seafood Paella (P3,500/ serves 25). This is the Filipinized paella many of us grew up having, flavorful and topped up with chorizo and various seafood.
Spicy Tuyo Pasta (P2,500/ serves 25). A light oil based spiral pasta dish that packs a zing.
Others items on the menu are Veggie Wraps (P2,500/25 people), Lengua Estofado (P3,800/25), Fish Fillet (P2,000/25), Pritchon Salad (P2,800/20), Chapchae (P1,300/25) and Fruit Salad (P1,500/25).
I was happy to find out that Charlie’s Pritchon is still around to serve up their signature pritchon. The taste is exactly as I remember it from decades ago, now time to find an excuse to order one.
Contact no.: (632) 921-0405, (63919) 912-8851, (63905) 231-8851