EDGAR BATIMANA

Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 148870
                    [Title] => Pritchon: The ‘pritong biik’
                    [Summary] => Pritchon is the latest fad food enthusiasts have been going crazy about over the last few months. It’s a unique way of preparing and serving our native lechon.


While the lechon is normally roasted, the pritchon is deep fried in a stainless steel tub, then left to stand to drain of excess oil.


                    [DatePublished] => 2002-01-30 00:00:00
                    [ColumnID] => 134170
                    [Focus] => 0
                    [AuthorID] => 1525137
                    [AuthorName] => Millie Reyes
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

        )

)

abtest

Pritchon: The ‘pritong biik’

By Millie Reyes | January 30, 2002 - 12:00am

Pritchon is the latest fad food enthusiasts have been going crazy about over the last few months. It’s a unique way of preparing and serving our native lechon. While the lechon is normally roasted, the pritchon...

Food and Leisure