Okay, I have to admit that I'm not entirely a lechon fan. In fact, I hated the extremely heart-attack inducing pork for years, with the motto that they are almost tasteless, greasy cuts of pork that are slathered richly with the lechon sauce for it to have some taste. And I don't like food that don't have their own flavor and needs a sauce or dip for salvation. But when we went to Gonzaga,
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