12 Sep2012

This is a highly unusual, somewhat extravagant, platter of deep fried lechon ribs. The reason it isn’t common is because most Cebuanos are notorious for making a beeline for the ribs whenever there is a lechon around… But what’s more sought after than the ribs is some freshly cooked and incredibly crisp skin. For some guests at our Zubuchon terrace recently, they had the skin of two lechons and eschewed much of the meat after that… I suggested that we could fry some of the ribs for another treat and they agreed… I think they enjoyed them immensely. :)

Simply take the ribs (or any bony and meaty pieces) and sprinkle some uniodized salt on them and deep fry in lard until just lightly golden brown. Eat with your fingers and dip into a bit of chili vinegar. Out of this world. Hint — do these in sections of two ribs so you get a bit more meat in between the ribs… you will have crunchy crispy edges and soft tender meat and tendons… Yum. :)



  1. Skye says:

    Me too, it’s the ribs that I get and meat strands below it, soft and yum! Usually at home, only a little is left for paksiw.

    Sep 12, 2012 | 6:48 pm


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  3. Elit says:

    Yummy! In our family, we season the lechon with patis and calamansi before frying :)

    Sep 12, 2012 | 6:51 pm

  4. Zerho says:

    Extravagant indeed, my personal favorite pork dish is lechon kawali using left-over lechon! Its crispy in the outside and juicy inside, flavorfull and lechon in the truest sense.

    Sep 12, 2012 | 9:34 pm

  5. lee says:

    I like leftover lechon fried with loads of garlic. Ying and Yang. Good versus Evil.

    Sep 12, 2012 | 9:59 pm

  6. Mom-Friday says:

    I love this part the most!
    My family literally throws me all the lechon/liempo bones/ribs and they get all the chunky meat parts :)))

    Sep 12, 2012 | 10:54 pm

  7. dlanor briones says:

    I am excited for the ZUBUCHON EXPRESS (fast food type store but all food are done in same manner as their regular resto but with lesser menu)…hope this will be a big hit in Cebu because it will be the start to have Zubuchon brand invading malls nationwide :)

    Sep 13, 2012 | 1:45 am

  8. eustressor says:

    Just like Elit, we season left over lechon with calamansi’t patis with the meat thinly sliced (unfortunately the ribs are either gone or goes to lechon paksiw). SARAP! Torture to read this post at almost 2 in the morning =(

    Sep 13, 2012 | 1:48 am

  9. crabbychef says:

    MM, does Ginger dog get the bones? :) Just curious.

    Sep 13, 2012 | 6:35 am

  10. Marketman says:

    crabbychef, unfortunately no lechon bones for the lab… :)

    Sep 13, 2012 | 7:36 am

  11. ami says:

    Welcome back MM. We turn our left over lechon to lechon flakes. Shred the meat and fry (similar to adobo flakes). Best eaten with hands.

    Sep 13, 2012 | 8:03 am

  12. Marketman says:

    ami, those are good… we make them too, and have them for sale as well… :)

    Sep 13, 2012 | 8:41 am

  13. ohinuj says:

    This is a very good idea. I have not thought about frying the ribs before. Something to try when we next have leftover lechon.

    Sep 13, 2012 | 10:07 am

  14. millet says:

    one of our favorites, but unfortunately, you’re right…ribs are rare leftovers. “turboe’d” is how we like them.

    Sep 13, 2012 | 11:06 am

  15. Toping says:

    What ribs? That’s the part I go for first, hehe…

    Sep 13, 2012 | 12:08 pm

  16. dhayL says:

    hhmmm… something new to try! :)

    Btw, I recently made bbq pork ribs and followed your recipe, the one where you put the ribs in the oven first then finishing it off the in the grill! Super good, although I messed up the measurements, instead of putting 1 tsp of cayenne I put 2 tbsp instead so I had to adjust all the dry ingredients :)
    It was good, a little bit spicy or I should say with a “kick”, everyone loved it at my daughter’s bday party! Thanks for sharing the recipe.. Next time I will try the deep-fried recipe you have!

    Sep 13, 2012 | 8:37 pm

  17. marilen says:

    Welcome back, MM and family. Hope spirits and energy are restored.

    Sep 13, 2012 | 9:53 pm

  18. EbbaBlue says:

    Welcome back. I have frozen ribs today, mailabas na nga at ma-thaw, para maipriot mamayang hapon for deep frying…aiyeeeeee…… supper!

    I am into brown and red rice lately….balanced – healthy rice but cholesterol laden meat! hihi

    Sep 13, 2012 | 11:22 pm

  19. Eileen says:

    So happy that you are back. I love lechon ribs we fry them in oil I think I should try lard next time.

    Sep 13, 2012 | 11:37 pm

  20. daphne says:

    yummy! it reminds me of home…we fry these ribs or meat from the belly section ’til crunchy or slightly browned the day after the occasion paired with garlic fried rice (since lots of left over rice also), dipped in bagoong and calamansi.we do it,the ilocano way!since it’s bagoong that’s staple in our pantry.wow,as in porky-high!

    Sep 14, 2012 | 2:56 am

  21. netoy says:

    Welcome back!!!

    I actually enjoy the lechon meat deep fried. That, together with sliced tomatoes with patis as sawsawan and garlic fried rice for breakfast — WOW!!!!

    Sep 14, 2012 | 3:41 am

  22. PITS, MANILA says:

    i love those!

    Sep 14, 2012 | 8:25 am

  23. Carla says:

    I love anything fried and this looks particularly delicious. Sadly, I’m on a post-baby diet so this just hurts my feelings :P

    Sep 14, 2012 | 11:18 am

  24. january says:

    what a delicious welcome post MM :)

    Sep 14, 2012 | 11:49 am

  25. Sam says:

    When I strike at a lechon, I go for the skin first, then a bit of the belly with all of its wonderful aromatic flavors, then the ribs!! I pull of the meat, reduce the lechon sauce, and make up a batch of pulled lechon sliders!!! Yum!!

    Sep 14, 2012 | 4:41 pm

  26. MP says:

    In our household, I’d be lucky to have leftover lechon ribs so I guess I’ll never get to try this….

    Sep 14, 2012 | 10:10 pm

  27. Giancarlo says:

    Wow. I’m hungry now!

    Sep 15, 2012 | 1:54 am

  28. sandee says:

    Welcome back MM! Any updates on the new branch? I’ll be flying to Cebu tom. and lunch at Zubuchon is my first stop.

    Sep 15, 2012 | 11:38 am

  29. farrah says:

    in our house, aside from the usual lechon paksiw for lechon left overs, we usually fry them like the ones you did and dip it with bagoong and calamansi…yummy! especially when made with the inside party of the lechon. sometimes, i even prefer fried version than the plain lechon :)

    Sep 15, 2012 | 3:47 pm

  30. Gerry T says:

    Ayy sarap niyan …nakakagutom naman .Ty for sharing .

    Sep 15, 2012 | 4:51 pm

  31. Gigi says:

    Hey you’re back! :)
    This post reminds me of peking duck. We always take home the bones and boil it to add flavor to congee.

    Sep 15, 2012 | 5:05 pm

  32. faithfaith says:

    Watched u in jessica soho just a few minutes ago

    Sep 15, 2012 | 8:39 pm

  33. rosedmd says:

    I miss Zubuchon !!! EB again please ! before i leave for good for vancouver

    Sep 15, 2012 | 10:37 pm

  34. Maddie says:

    Now that looks sinfully divine!

    I was so looking forward to trying Zubuchon lechon for the first time tonight. Hubby was in Cebu for a conference and went to a Zubuchon outlet to buy a kilo or two before flying back to Manila. Boohoo. He was told he was a few minutes late as a fresh batch was just delivered but was gone in minutes. Well he brought Zubuchon sisig instead (yippee anyway) and the lipitors will be ready tomorrow. ;-)

    Sep 16, 2012 | 12:30 am

  35. ykmd says:

    Welcome back MM! Those ribs sure look good! They’d be perfect with your guso and lato salad :)

    Sep 16, 2012 | 12:35 am

  36. Kondi Callanetics says:


    Those look delicious! They don’t look overly deep fried which is nice. They aren’t also overly loaded with BBQ sauce and meat like most ribs.

    Nice and light!

    Sep 17, 2012 | 12:26 am

  37. Maria says:

    The best leftover party meal !!!!

    Sep 20, 2012 | 5:53 am

  38. Betchay says:

    I love ribs!
    Am glad that you just took a short time off from posting :) but I really hope you had a good rest and felt recharged! Welcome back!

    Sep 22, 2012 | 9:29 am

  39. lily says:


    Sep 23, 2012 | 10:17 pm

  40. antsy rose says:

    this is really yummy…we do this at home with left over lechon although there are hardly any ribs left from the initial lechon-eating session…i just want to ask why does the procedure call for uniodized salt? does this make for a crispier fry? thanks!

    Oct 2, 2012 | 9:41 am


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