Added: 3 years ago
From: bbqbook
Views: 39,162
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  • here in bacolod city, philippines instead of vinegar we use batuan to make the insides sour and leaves of indian manggo the added flavor and it makes a big difference man... 

  • @bbqbook that's true man even on women.....taste better than jackin' an old one....LOL

  • The word lechon came from the Spanish word leche or milk. The suckling pig has a very tender meat when grilled or roasted and is a cuisine of Spain and many other Spanish speaking countries. And actually, medium size pigs are now being used for grilling/roasting instead of the much younger sucklings, as you can see in the video.

    Germans roast suckling pigs as well called Spankerfel on festive occasions, such as Oktoberfest.

  • @bbqbook how dare you saying impatient ! first of all we eat small ones because we have tons of bigger ones to sell dont worry philippines is rich in vegetables in fact its overstock here so we have no problem about veggies we eat small ones because some of the philippine cooking recipes need small ones its just our culture :).

  • ganda ng song....naka match sa video..

  • very good video. young pigs are best. could you post more? how to make charcoal

  • yep too high heat due to the coals directly under the pig. should be on the sides only.

  • spent two years in the Philippine miss it bad people are the best and i love the food dont knock the people the make due with alot less than we have and are alot happier i even liked the dog (aso adobo)

  • i wanna see dem eating dogs and cats!!!

  • always looks delicious, always taste even better.

    there's only a few good lechon-makers where i live (canada) :(

  • yes appletis touy are racist

  • Actually, what's really sad is your racism.

  • actually easternshorefilam , Im HALF FILIPINO MYSELF, mY other half being german, so you have no right to call me racist

  • So you have Filipino blood in you and you make such a comment. That's disgraceful. Next time, think before you write.

  • oh gosh let`s pull out the whinnie racist rag so you can wipe your tears away ,,,every freakin time you darn P,O,S start that shit why dont you shut the heck up and get over it ,,if it isn`t you it`s some black person. oh they said nigga get the heck over it ,,you bunch of cry babies

  • Obviously you're not Filipino or you wouldn't be so dismissive over racist comments. And don't you dare compare this to blacks. This is a completely different situation. If you're not going to defend Filipinos then keep your mouth shut. What you had to say was worthless.

  • appletis..if you involve any race and disrespect their culture wether you are black, brown, yellow or white...that is racist.

    being racist is in your blood anyway...if you look back at into your geman heritage.

  • you are obviously ignorant....and does that mean that you're a better person?

  • clavie05 you so idiot!!! and ignorance,not all filipino eats rats like your facerats....

  • Stupids acting as smarty have a fast tongue as demonstrated by clavie05.

    Like you. I spent most of my growing days in Asia and had found every culture interesting (like Cambodia, your beloved). I now live in North America and still finds respect for other culture. Beside ignorance, It is noticable you exercise poor grammar reflecting your educational level & complements your poor judgement. Also, milking pigs = less fats & muscle rendering it more tender. Keep it in mind' you MORON.

  • Come here and said MORON in face, I'll crunch a Lechon pig on your head, IDIOT !

  • clavieo5 you so idiot and ignorance!!! not all filipino eat rats like your facerats!!!!!

  • much too high heat and too fast for the cooking. a pig of that size should take 6 hours if roasted properly.

  • In the Philippines, they eat everything too early in my opinion - green tomatos, bell peppers the size of golf balls, etc. I think they are just impatient. They also say that the smaller pigs are tastier.

    Bill

  • @bbqbook you are right piglets have soft meat and very tasty too

  • why don't u let the pig grow larger before u slaughter it? that way you'd get more meat? just wondering.

  • taste....its better if the pig is 20 - 30 kg for roasting and easier , shorter cooking time..for lechon........try to compare the pork meat of a young to old pig....

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