10 Mar2016


The power of mass media, and television, in particular, always surprises me. A few weeks ago, I wrote a post on a little lechon experiment we did at the office, here. One of the blog’s regular readers, a highly respected news broadcaster, probably opened it (while hungry) and one thing led to another, and they had research assistants texting me if it was possible to film a “lechichor” being made from scratch.


A day or two later, I found myself back in Cebu, doing an impromptu demo (I wasn’t aware I had to do the actual demo). Regulars on the blog know I hate video but I did the best I could. After all, this is about the roast pig stuffed with chicken and spicy chorizo…


Even if the temperature is mild, I SWEAT when the cameras get turned on. And I ALWAYS forget when I have a remote mike on, hence actual recording of me in the bathroom (thank goodness only #1) or talking about this inane thing or other back inside the air-conditioned office until the next part of the shoot. :)


I am always embarrassed to say my Filipino language skills are appalling, but I managed two fairly decent sentences before totally being voiced over by Jessica Soho. I fumbled at the ingredients description when I got to “native” red bell pepper (matamis na piper? bill piper? pulang pepper na hindi maanghang?) — egads, there is no translation it seems! :(


At any rate, it aired on the Jessica Soho show last Sunday and within hours we got requests from folks if they could order the lechichors. We don’t have it on the menu, but due to insistent emails, we are now making them available on special order basis, only for whole orders. And it’s only really now that I realize the dish is poorly named… if it is to be consistently Filipino, it should be lemanchor (lechon, manok, chorizo) or lechokizo or lechomancho… hahaha. :)



  1. Kasseopeia says:

    But “lechichor” has better recall, MM. Keep the name or Zubu-fy it!
    Zubulechichor, anyone? :P

    Mar 10, 2016 | 6:53 pm


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  3. may says:

    That’s funny…….matamis na piper? :)

    Mar 10, 2016 | 9:13 pm

  4. bennym says:

    Lechichor reminds me of lipitor.

    Mar 10, 2016 | 11:05 pm

  5. EbbaBlue says:

    wow, lechichor sounds medicinal

    Mar 10, 2016 | 11:48 pm

  6. Thel from Florida says:

    I just watched it on You Tube. Wow, ang galing. Looks so delicious as usual. Someday I will go back to Pinas to eat this lechon. Sarap!

    Mar 11, 2016 | 12:29 am

  7. ros says:

    lolz, totally had me in stitches about the remote mic, like the final scene of “The Jinx”. Hope you didn’t have any incriminating monologues ala Robert Durst. :D


    Siling(sileng)-lara I believe is the Tagalog vernacular for sweet bell peppers. One of the many things that I have learned while half-watching the Dazas cooking show many years ago; waiting for it to end and my Mom to give me control of the TV so that I could watch my Saturday morning cartoons. :D

    Mar 11, 2016 | 1:01 am

  8. Lucy says:

    Namit gid nga triple play ini, MM! :)

    Mar 11, 2016 | 2:05 am

  9. DhayL says:

    “LechoMaCho” :)

    Mar 11, 2016 | 3:31 am

  10. ricky gonzalez says:

    sir marketman, ok to use bell pepper on air, kahit sa talipapa yan ang tawag nila, itatanong pa sa iyo, pula, berde or dilaw???

    Mar 11, 2016 | 4:32 am

  11. tercer says:

    Reminds me of Luke Skywalker sheltering in an eviscerated tauntaun to survive the cold, or Bear Grylls in a camel.

    My two cents:
    a: Tinukang Lechon con Chorizo
    b: Sinupot sa Lechon

    Mar 11, 2016 | 4:45 am

  12. natie says:

    You really look like you mean business in those pictures, MM.

    Mar 11, 2016 | 5:09 am

  13. ami says:


    My sister is coming back from Cebu later and I’m really excited as she’s bringing home Zubuchon for us. Woohoo!

    Mar 11, 2016 | 8:22 am

  14. Lee says:

    ChoriChon – Chorizo stuffed Lechon. Para memorable like the Zubuchon brand.

    Mar 11, 2016 | 1:58 pm

  15. Lee says:

    You can go wild and stuff a lechon with a lot of goodies and just name it Altaprechon.

    Mar 11, 2016 | 2:04 pm

  16. Anne :-) says:

    I love Lee’s suggestion – ChoriChon

    Mar 11, 2016 | 4:53 pm

  17. La Emperor says:

    Looks amazingly delicious, top photo…no matter what name you end up calling it.

    Mar 11, 2016 | 11:38 pm

  18. dianne says:

    The name reminds me of leprechaun and petrichor ;)

    Mar 12, 2016 | 12:19 am

  19. tercer says:

    MM, if I may ask where did you acquire that beautiful wooden platter that lechon is on? I would like to purchase one myself. How long and wide is it?

    Mar 12, 2016 | 9:15 am

  20. Marketman says:

    tercer, I am not sure about the specific platter in the photo, but I think it belonged to my mom and we’ve had it for 30-40 years. But I do have 2-3 others that are up to four feet long and which I had custom made from molave or langka or acacia wood. There’s also one in ironwood that was given as a gift, but it’s so darned heavy we can barely pick it up once the lechon is on it. :) If you really need one, we have three that we could sell to you, but they are made of fused together bits of wood and commercially manufactured, I have them in our offices and just hadn’t gotten around to putting them in the stores for sale. They are pricey, however, at around $120, more than I paid for the custom made ones from several years ago…

    Mar 12, 2016 | 10:39 am

  21. Diane Dimayuga says:

    Chorizo is delicious in anything, burger, rice, and now cebu lechon! (yummy)

    Mar 12, 2016 | 4:58 pm

  22. Rochelle says:

    I think lechichor is quite an apt name, MM :) I can’t wait to try this when we vacay next year easter!

    Mar 13, 2016 | 6:55 pm

  23. Gej says:

    Lemacho? Lemachon?

    Mar 14, 2016 | 8:02 am

  24. Gej says:

    The hedges are a beautiful bright green of new leaves.

    Mar 14, 2016 | 8:05 am

  25. jay says:

    bill piper made my morning hahahhaha!

    great job MM!

    Mar 14, 2016 | 8:52 am

  26. aince says:

    bell pepper in tagalog is siling pari

    Mar 14, 2016 | 11:07 pm

  27. Marketman says:

    aince, thanks, I learned something new today. And in the process, I googled and found this list of ingredients that should help me the next time around… :)

    Mar 15, 2016 | 7:32 am

  28. Rhea says:

    My mom and aunts call them siling makopa.

    Mar 18, 2016 | 9:39 am

  29. Sheryl @ Healthoop says:

    Omg look at that Lechon, I’m going to Cebu soon this end of April. Can’t wait o try the lechon there :).

    Mar 25, 2016 | 4:16 pm


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