Comments on: A Bacolod Lechon

By: Marketman

Marketman — Mon, 14 Feb 2011 03:52:54 +0000

Mari, I guess it matters which lechon you taste — for me, any lechon made with attention to detail, no msg, and fresh of the fire, regardless of province, tastes great.

By: Mari

Mari — Mon, 14 Feb 2011 00:40:08 +0000

I’m sorry to say but I find the lechon from Cebu very overrated. What I love about the lechon in Bacolod is the aromatics used – butuan, lemongrass, etc. All this flavor seeps into the meat & you can actually taste it! You don’t need any of the sauces because the meat is so flavorful in itself. The best part of the lechon is the ribs. That’s where you get the most flavor!

By: mark escamilla

mark escamilla — Fri, 19 Nov 2010 03:23:58 +0000

i am looking for a job, i am from negros but my recent address are in laguna, magaling po ako mglechon, nghahanap kasi ako ng part time job.

By: Janet

Janet — Fri, 31 Jul 2009 12:52:22 +0000

In Panay, people use a variety of stuffings for lechon. I know tanglad, banana and tamarind leaves are very popular. Leaves of batwan, siniguelas, samlague and libas trees are used as well. I haven’t heard of anyone using the batwan fruit but i wouldn’t be surprised if they use it there too.

By: Benedict Nallos

Benedict Nallos — Wed, 25 Mar 2009 02:54:42 +0000

It’s been 2 years that I haven’t eaten lechon in Bacolod. I missed the taste of Bacolod lechon. I was born in Silay City. Right now me and my family lived here in Cebu. Lechon here in Cebu is also good and tasty especially the lechon made by CNT. Looking at those pictures makes me crave for a lechon. hehehe