Comments on: Full Menu of The No Reservations Philippines Lechon Lunch, Cebu

By: jepoyapoy

jepoyapoy — Sun, 07 Mar 2010 16:50:54 +0000

everything was good! but not the tapsilog part!..who (brought) anthony bourdain in that tapsilog fastfood..the rice is not even garlic.is that even real tapa? its not even marinated in garlic, we’ll the sunny side up looks normal. and the rice.thats a carrot rice..have you watched no reservation man?…ive got your point, but can you like google for a better tapsilogan?..rodics in u.p. would be better.

By: debby

debby — Sun, 31 Jan 2010 19:18:47 +0000

too bad they miss to see davao and mindanao.
its the food basket of the philippines

By: Jay, Hawaii

Jay, Hawaii — Tue, 26 Jan 2010 10:38:20 +0000

Wow!! I’m so proud of being a filipino! i’m proud also to my countryman who introduced the lechon and some of our filipino dishes to Anthony Bourdain. I have been in food industry for almost for years and you know what guys filipino cuisine is my stepping stone. i learned how to cook from my Lolo. this june i will be visiting my relatives in the Philippines. I wanna try the lechon from Cebu it would be great.

By: john

john — Tue, 29 Dec 2009 10:07:44 +0000

marketman,
I have the same reaction with your lechonero with the use of tanglad as it is too lechon-manoky. I cringed when I saw all those tanglad in your roasted pig. For me, the lechon in Carcar is good because we do not use tanglad, but the aromatic herb pasiotes. It can be eaten too, unlike the inedible tanglad leaves. In fact, some people fight over the pasiotes as a kind of accompaniment to the roasted pork. I found pasiotes, called by the same name, in Mexican markets. I used it to stuff the chickens and they came out smelling pretty good.

By: Crackling Pork Belly Roast Recipe | Apple Pie, Patis, and Pâté Recipes

Crackling Pork Belly Roast Recipe | Apple Pie, Patis, and Pâté Recipes — Thu, 30 Jul 2009 07:24:13 +0000

[...] Being of Filipino descent, the craving for pork hits hard and often. We take pig seriously, but until someone can tell me how to make lechon in an apartment kitchen, I’ll have to settle for something more manageable. [...]