http://www.marketmanila.com/archives/lechon-round-2 A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Thu, 20 Nov 2008 18:00:24 +0000 http://wordpress.org/?v=2.0.7 http://www.marketmanila.com/archives/lechon-round-2#comment-120525 Tue, 22 Jul 2008 21:53:42 +0000 http://www.marketmanila.com/archives/lechon-round-2#comment-120525 [...] [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. [...] […] [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. […]

]]> http://www.marketmanila.com/archives/lechon-round-2#comment-115818 Sun, 29 Jun 2008 23:49:43 +0000 http://www.marketmanila.com/archives/lechon-round-2#comment-115818 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... 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…

]]> http://www.marketmanila.com/archives/lechon-round-2#comment-115806 Sun, 29 Jun 2008 21:25:10 +0000 http://www.marketmanila.com/archives/lechon-round-2#comment-115806 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. 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.

]]> http://www.marketmanila.com/archives/lechon-round-2#comment-115721 Sun, 29 Jun 2008 04:09:42 +0000 http://www.marketmanila.com/archives/lechon-round-2#comment-115721 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. 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.

]]> http://www.marketmanila.com/archives/lechon-round-2#comment-115495 Fri, 27 Jun 2008 01:59:08 +0000 http://www.marketmanila.com/archives/lechon-round-2#comment-115495 thanks, navyGolf. =) thanks, navyGolf. =)

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