Comments on: Lechon, Round 2…

By: nychase» Blog Archive » Mask of Magnanimity

nychase» Blog Archive » Mask of Magnanimity — Tue, 22 Jul 2008 21:53:42 +0000

[...] [Lechon Image Source] This entry was written by Chase and posted on July 22, 2008 at 10:42 am and filed under vanity, work at home. Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL. [...]

By: Marketman

Marketman — Sun, 29 Jun 2008 23:49:43 +0000

littlewoman, yes, lemongrass or tanglad is a common addition to the stuffing in Cebu, however, this particular lechonero felt it made the final product too “common” like lechon manok. So his version didn’t have it. If you checked the earlier version 1, or other posts on lechon in the archives, they do mention the lemongrass… I’m sure there are brilliant lechons cooked all over the Philippine archipelago, and I think the key is eating it witin 30 minutes of its coming off the fire, because longer than that the quality degrades quickly in my opinion…

By: littlewoman

littlewoman — Sun, 29 Jun 2008 21:25:10 +0000

hi! just a friendly tip. you can add lemongrass for stuffing in the lechon. Oh and by the way, the best lechon i’ve tasted so far is not from cebu. its from this small city in mindanao called ozamiz.

By: Craig

Craig — Sun, 29 Jun 2008 04:09:42 +0000

Wish I was back in the P.I. I ordered one from local restaraunt here in San Diego. It will not be like the ones back in the P.I. Last time I was in Cebu we ate about 8 Lechon’s in 14 days.

By: zena

zena — Fri, 27 Jun 2008 01:59:08 +0000

thanks, navyGolf. =)