YAAAAAAA!!!!!! Lechon!! I love lechon . Lechon de Leche is the bomb. the meats tender not strong flavor. Don't forget the liver sauce!!!!! Or make some black sauce vinegar and soy sauce. Baby pigs bream is soft and yummy very creamy. Nice video mark, god bless you and your misses
I'm Samoan, and pig is always at our functions, however the Filipino Lechon is my favourite style cooked pig/pork. I had it at my work friend's house and I fell in love with it!!!!
Oh man, I just ate a big dinner and am quite full, but when she started cutting through that crunchy, crackly skin my mouth was watering. Looks sooo good!
Lechon is legend in the Philippines. My ex-girlfriend's father right before he died was asking for lechon and ice cream. A lady in Davao City once told me she does not care if lechon kills her with high blood pressure it's lechon or death. Something tells me I should invest in a charcoal oven. Great crispy sound as if biting into potato chips.
Perfect way to describe it! It is a legend. :) That's why most Filipinos would serve it during only special occasions... you wouldn't want that blood pressure surging. haha But then, there are no rules, eat to your heart's content and at your own risk. Investing on a charcoal oven is not a bad idea. ;)
+Mankit Cheung Over 300 years of Spanish rule. Filipinos didn't have a choice but to abide by their conquerors. Much of the countries that were colonized by Spaniards who were very powerful and rich at that time didn't have much choice either. The country has adapted Spanish names food and as well as religion during colonization.
I find some the comments befuddling. Before showing disdain, might one research other cultures and compare similarities? The spaniards eat exactly the same dish. Their piglets are actually really small versions that they roast. The consume the whole thing btw. What's so different with eating this versus any meats for that matter? The brain you ask? See the French and there love for it. This is the hierarchy of life folks.
The difference is they cook it using a custom built brick oven made by us. Designed by a filipino and manufactured in the Philippines using local materials. Please visit our website for more info! www.jyfirebricks.com
+antonio blocker He is awesome. He loves food and that's one of the cool things about the show. He is not a chef or douche food critic, he just loves food and that's why the show is so awesomely positive.
Mr. Mark Wiens, you eat with feelings!! The way you eat the food, makes me want to eat too. Thank you for sharing your experience to us your vacation in the Philippines.
This and the boracay video is flat out amazing.... The editing and the fluidity of the video is top notch. Indonesian thai indian malay and filipino cuisine are meant to be shared thats why i enjoy all this video it feels like a feast.
Do you believe that my mind was only playing the sound of the cracking pig skin when she was cutting through it? I love pork especially the crispy skin. 🐷👍
Omg. The crunch when she cut it open and the sound of the first bite had me mentally tasting lechon. It's like I'm eating it too! You're right about the brains. Actually pork brain can be deep-fried and served with pepper-spiced vinegar as a dip. It tastes like custardy-balut yolk. Creamy, even. Deep frying it adds the crunch as well before the creaminess.
I'm assuming the pig was cut along the belly to remove the insides, then stuffed and sewn closed? I was literally wondering how you would go about preparing something like this and that's all i can think of. It's interesting seeing some comments on here about finding it difficult to see the pig served whole. It's important to know where your bacon comes from!
yep, that is how it's done, and the traditional stuffing are herbs like lemongrass,bay leaf, spices, garlic,shallots,ocassional bell peppers with a helpful rubbing of salt and seasoning/msg. imagine the flavor inside while it roasts to perfection
+Will Bidewell You remove the organs, most though let the kidneys stay, Then you fill the cavity with herbs and spices, (ie salt, garlic, chillies, cane sugar, chopped green onions, and lemon grass, and seasoning), then you rub chilli/salt powder on the skin, and douse it with a generous amount of soysauce. Then you roast it for two hours, Be ready to poke at bubbles forming in the skin and use a cloth on a stick to soak up all the oils and juices that will drip out of the pig, It usually takes around 2 to 3 hours of roasting.
+Will Bidewell one tip bro is that you have to cut open the spine of the pig so that its cooks evenly and the pig will not curl and look like a hunch back just like in the videos.
There are a lot of videos on youtube showing you how to cook lechon. It's interesting how people don't like to see a whole animal cooked but like you said it's important to know where food comes from. I taught 5 year olds for most of my teaching career and when I asked them where milk came from the answer was always the supermarket. City kids in general have no idea where food cames from.
Mark it's really cool to see you have someone by your side to talk about the food. Felt like I was watching a show. Hope your camera is getting better :(
Wooow I lived in the Phills for 8 months , 15 years ago and seeing this food and hearing the Phillipino accent makes me miss it sooo much! "Welcome to sebin elebin!" ;-) Thanx mate!
Lechon!!! Lechon!!! Love it, especially the crunchy skin... beware, not too much please. Made me hungry again... OMG you're facial expression -> huge amount of food in spoon, eat it, close eyes, smile, and open eyes... love it.
What a great looking lechon, must be one of the best I've ever seen on youtube. This is the first time I've heard or seen anyone talking about or eating the brain. We used to eat brains and eggs when on the farm. I always liked it, sweet meat. Thanks for another wonderful video. Jon
+Dillon Cochran Using my translator...they said this: The first time I saw the main broadcast tasting food that food must look great! But this expression every time he is, how do I think he super Qianbian look?
Lechon/suckling pig is a traditional Spanish dish. Since they conquered so many places this dish is know in many places. Part of North, all of Central and South America, among other countries. Churros, Buñuellos to name a few are also from Spain. :D Just some interesting information.
Hello Mark and Ying. The Roast Suckling Pig looks insanely delicious. The crispy pork looks beautiful. Because one immediately hungry. Great video as always, thumbs up!
Many countries, many culture have their own way of roasting pig. But best of the best chefs have rendered their final verdict: FILIPINO LECHON IS THE BEST IN THE WORLD!!
I’m Filipino and for the record, this roast suckling pig dish originates from Europe, most likely from the Spain/Portugal region. Philippines was under Spanish colonization which is why It has adapted to such cuisine. Over time, the lechon became known to be a Filipino thing, although other countries have the same dish but may be called something different. Roast pig also has different variations.
What a wonderful Lechon and a magnificent chef in the tradition of the Philippines-just exceptional and the crackling cracked with flavour just mouthwatering-more of the same please.
that brings back memories of me marinating a lechon under GrandMa's(Lola here in Pinas) directions in Cuba while my Spanish born Dad was drinking sangria with his older brother and my Mom said that I need it go to sleep because the lechon would not be starting to cook until 6am.yet I had no lechon until 3pm or so.
That looks amazing and I'm so jealous! I'll be going to Bali in 35 days and I'm going to try their version Babi Guling and I cannot wait! As always Mark, great video~
If u're going to Bali, and want to try their Babi Guling, my suggestion try 'Babi Guling Pak Dobiel' near Nusa Dua.. That's the best in my opinion.. Or 'Babi Guling Pak Malen' if u prefer a dryer texture..
Hey, Mark. I really enjoy watching your videos on your food and travel experiences. I think that's one aspect in our lives we need to do more of- Enjoy foods in other exotic places. Meet very special people who share a little of themselves and the culture they are in. Again, thank you.
