I dont know the ingredients inside the stomache of this pig but the pig became the ingredients inside of my stomache after the video. oh plus one part rice!
tisoy909 asa diay mo dapit sa bohol? taga bohol man pod ko sa sierra bullones ang lugar nako... i really miss bohol dugay nako wala ka uli diha uy. tubaga ba ako pangutana uy unsa inyo gibutang sa ilalom ng baboy. kay puhon maka uli ko sa pinas magnegosyo ko ug lechon baboy kaya i want to learn more about it. ayaw ug yaga yagag tubag uy.
si gibo? mag back out yan before May 10, para mag give way kay villar, si villar naman talaga manok ni goyang, para matuloy plano nya pagka prime minister
i done it this way 3 times na in NY after watching my cousins do it in tagbilaran..its the best way coz you can adjust the pig w/c part isnt getting cook by slanting the pig it took me 3 hrs but my cousins did a bigger pig totally cooked inside out in 2
kaya nasa gilid ang apoy kasi para sakto sa luto, kapag ginitna mo kasi ung apoy sunog agad ung balat pero hilaw ung loob ng baboy... pag tama sa luto malutong lutong talaga ang lechon tapos malasado pa
Honestly, I couldnt be certain as I wasn't the actual cook but merely a stand in to appear as a cook lol. The actual cook was the local native guy wearing the yellow shirt hiding behind the tree and peaking out time to time. What I do know is that he stuffed a kind of lemon like scented reed plant called "Lemon Grass" in the rib cage. This gave it a very nice aroma, wich smelled somewhat like a cross of lemon and cilantro and parsley. It was goooood!!!
bisayan babyyy! i think the fire is too hot though we dont let it burn that much, we do it slow and fire on both sides..its windy too! makes me hungry..
Hi Sherly Rowena and Che, Are the three of you from Bilar? This was during our visit to the family house last February, Its located in Poblacion Bilar, across the street from the Bilar municipal, red roof house can't miss it. Yeah I asked my friend Sherwin to call the Lechon guy, dont know his name though. Bilar bohol, i love the place.
Yeah you know I was thinking the same thing, but after looking, I believe the fire is on one side due to the fact the lechon on the spit rolls along the rails giving varying distances rather than being stationary as would other methods. However, the lechon was damn good, and better than anything i've ordered in any Filo restaurants in the states. Of course i wasn't the cook but that man hiding behind the tree lol. supposedly he's the best guy in town doing lechon he obviously knew his stuff.
It takes so long to cook if the fire is on one side only. the lechon should not put on fire because if it is, inside the lechon is not cook and the outside is burn. I was raised in bohol and we also cook lechon but we fire on both sides. We also use water or some-kind-of sauce and wipe on the skin so that the skin will not burn.
What lechon tastes good is the stuff you put inside the lechon, that's the key to make lechon tastes good.
I grew up in Guindulman , actually from Sawang. I am currently in California. The last time I had visited Bohol was in 1984. Sweet memories ! Haven't seen the whole Bohol though small Island. Hopefully one day. Funny to think , I've been almost everywhere in the United States.
Yeah lots of nice things to check out and explore in bohol, aside from it being the homeland of my mother, so i take it upon myself to learn and experience as much as i can about philippines particularly bohol in my case. I too am in California, although completely the opposite, born in Detroit grew up in California been to all 50 but still cant get enough of Pinas.
cool bohol,..hehe miz da place so much!!!hoooo
florancog 1 year ago
wow! nice cooking guys, by the way what are the ingredients inside the stomach of the pig?
sulgrace 1 year ago
I dont know the ingredients inside the stomache of this pig but the pig became the ingredients inside of my stomache after the video. oh plus one part rice!
tisoy909 1 year ago
tisoy909 asa diay mo dapit sa bohol? taga bohol man pod ko sa sierra bullones ang lugar nako... i really miss bohol dugay nako wala ka uli diha uy. tubaga ba ako pangutana uy unsa inyo gibutang sa ilalom ng baboy. kay puhon maka uli ko sa pinas magnegosyo ko ug lechon baboy kaya i want to learn more about it. ayaw ug yaga yagag tubag uy.
sulgrace 1 year ago
hmmmmmmm... i really miss that lechon baboy. after 1 year pa siguro ko maka kaon ana uy. wala ma na diri sa egypt, naglaway kog maayo
sulgrace 1 year ago
si gibo? mag back out yan before May 10, para mag give way kay villar, si villar naman talaga manok ni goyang, para matuloy plano nya pagka prime minister
amore1able 2 years ago
yes ...this is the right thing to make letson...
buakbutong 2 years ago
doing this wrong man to away from the fire and do it only one way not go back
peaceman19752006 2 years ago
TEODORO-MANZANO '2010
PresidenteGIBO 2 years ago
We don't eat dog in Bohol. But we do cook it and feed it to people like you can you say SIOPO?
usabaker 2 years ago
Hoi don't burn the tail, the tail is almost burn! I miss Bohol and Lechon!
usabaker 2 years ago
OH man....I wish I was there!!!!!!! Gimme some rump meat...crispy skin, and the tongue. BOOM!!!!
mykylc 2 years ago
sa ilaom naay dahon ug manga tanglad and may more,
lemon grass
eamadonn 2 years ago
i done it this way 3 times na in NY after watching my cousins do it in tagbilaran..its the best way coz you can adjust the pig w/c part isnt getting cook by slanting the pig it took me 3 hrs but my cousins did a bigger pig totally cooked inside out in 2
cnemaface 2 years ago
nahan ko lechon, ahahaha!
heintze168 2 years ago
kaya nasa gilid ang apoy kasi para sakto sa luto, kapag ginitna mo kasi ung apoy sunog agad ung balat pero hilaw ung loob ng baboy... pag tama sa luto malutong lutong talaga ang lechon tapos malasado pa
prokzmourne 2 years ago
matagal lutuin yan nasa gilid ang apoy eh..
junepascual11 2 years ago
Enlighten me!
tisoy909 3 years ago
what do you stuff the pig with ?
flyfisherman81 3 years ago
Honestly, I couldnt be certain as I wasn't the actual cook but merely a stand in to appear as a cook lol. The actual cook was the local native guy wearing the yellow shirt hiding behind the tree and peaking out time to time. What I do know is that he stuffed a kind of lemon like scented reed plant called "Lemon Grass" in the rib cage. This gave it a very nice aroma, wich smelled somewhat like a cross of lemon and cilantro and parsley. It was goooood!!!
tisoy909 3 years ago
kalami sa lechon hahaha
mrmaot6 3 years ago
bisayan babyyy! i think the fire is too hot though we dont let it burn that much, we do it slow and fire on both sides..its windy too! makes me hungry..
tvvennytvven 3 years ago
The real bisayan way si away from teh fire, and on one side only, rolling away from the flame, its the only way.
tisoy909 2 years ago
hi i'm sherly,rowena & che,we like to eat lechon
yummy yummy yummy
oweh101 3 years ago
Hi Sherly Rowena and Che, Are the three of you from Bilar? This was during our visit to the family house last February, Its located in Poblacion Bilar, across the street from the Bilar municipal, red roof house can't miss it. Yeah I asked my friend Sherwin to call the Lechon guy, dont know his name though. Bilar bohol, i love the place.
tisoy909 3 years ago
hi its oweh & malyn,just wanna say yummy lechon baboy.heheheheh
oweh101 3 years ago
hi!
im also from bohol,just curious!is this video taken from bilar?guys n video looks familair to me....heheheh
my father knows how to cook lechon baboy...
oweh101 3 years ago
the fire should be both sides para dali maluto.
Skyethur 3 years ago
Yeah you know I was thinking the same thing, but after looking, I believe the fire is on one side due to the fact the lechon on the spit rolls along the rails giving varying distances rather than being stationary as would other methods. However, the lechon was damn good, and better than anything i've ordered in any Filo restaurants in the states. Of course i wasn't the cook but that man hiding behind the tree lol. supposedly he's the best guy in town doing lechon he obviously knew his stuff.
tisoy909 3 years ago
It takes so long to cook if the fire is on one side only. the lechon should not put on fire because if it is, inside the lechon is not cook and the outside is burn. I was raised in bohol and we also cook lechon but we fire on both sides. We also use water or some-kind-of sauce and wipe on the skin so that the skin will not burn.
What lechon tastes good is the stuff you put inside the lechon, that's the key to make lechon tastes good.
Skyethur 3 years ago
yeah he's doing his thing!...hahah
arieljo123 3 years ago
Thats right son! my thang yo. my thannnnnnnnnngggggg! lol
tisoy909 3 years ago
Thats why I love bohol, it has lots of Natural Resources lol.
tisoy909 3 years ago
miss that lechon baboy. I gotta get back to the philippines and quick, somebody help me.
I miss the phills !!
gpzb2 3 years ago
ai ana on d i na pag lechon ang kajo sa kilid...lechon ja pod kog ahoa inig fiesta mayo...
ednaeds 3 years ago
yummmmmmmmmm
p044 3 years ago
asa dapit sa imong baga!
fromwes17 3 years ago
english please!
tisoy909 3 years ago
I grew up in Guindulman , actually from Sawang. I am currently in California. The last time I had visited Bohol was in 1984. Sweet memories ! Haven't seen the whole Bohol though small Island. Hopefully one day. Funny to think , I've been almost everywhere in the United States.
chefnurse02 3 years ago
Yeah lots of nice things to check out and explore in bohol, aside from it being the homeland of my mother, so i take it upon myself to learn and experience as much as i can about philippines particularly bohol in my case. I too am in California, although completely the opposite, born in Detroit grew up in California been to all 50 but still cant get enough of Pinas.
tisoy909 3 years ago
I miss home, wish I could visit Bohol...lami kaayo ekaon ug lechon, kanang crispy kaayo ug panit.
cyjeren 3 years ago
Asa ni dapit?
lilanian 3 years ago
This is in Poblacion Bilar, its one town away from Loboc in Bohol
tisoy909 3 years ago