Comments on: A Bacolod Lechon

By: Marketman

Marketman — Mon, 14 Feb 2011 03:52:54 +0000

Mari, I guess it matters which lechon you taste — for me, any lechon made with attention to detail, no msg, and fresh of the fire, regardless of province, tastes great.

By: Mari

Mari — Mon, 14 Feb 2011 00:40:08 +0000

I’m sorry to say but I find the lechon from Cebu very overrated. What I love about the lechon in Bacolod is the aromatics used – butuan, lemongrass, etc. All this flavor seeps into the meat & you can actually taste it! You don’t need any of the sauces because the meat is so flavorful in itself. The best part of the lechon is the ribs. That’s where you get the most flavor!

By: mark escamilla

mark escamilla — Fri, 19 Nov 2010 03:23:58 +0000

i am looking for a job, i am from negros but my recent address are in laguna, magaling po ako mglechon, nghahanap kasi ako ng part time job.

By: Janet

Janet — Fri, 31 Jul 2009 12:52:22 +0000

In Panay, people use a variety of stuffings for lechon. I know tanglad, banana and tamarind leaves are very popular. Leaves of batwan, siniguelas, samlague and libas trees are used as well. I haven’t heard of anyone using the batwan fruit but i wouldn’t be surprised if they use it there too.

By: Benedict Nallos

Benedict Nallos — Wed, 25 Mar 2009 02:54:42 +0000

It’s been 2 years that I haven’t eaten lechon in Bacolod. I missed the taste of Bacolod lechon. I was born in Silay City. Right now me and my family lived here in Cebu. Lechon here in Cebu is also good and tasty especially the lechon made by CNT. Looking at those pictures makes me crave for a lechon. hehehe

By: Maria

Maria — Mon, 23 Mar 2009 22:44:39 +0000

Hi MM, Any tips for the pre-roast activities- butchering, cleaning the pig, sorting out innards?
I’m curious about best ways to go about killing the pig..should i hoist it above ground so the blood drips and can be collected, or should i do the slaughtering on a table? Suggestions from any experienced fellow readers would be great as well.

By: yel

yel — Sun, 22 Mar 2009 22:10:32 +0000

MM, i know that this is not the topic at hand pero can you share me the recipe of your recently conquered puto recipe. Yung hindi ube, ordinary lang yung yellowish white. Thanks in advance!

By: leah m

leah m — Sun, 22 Mar 2009 11:33:13 +0000

I envy all of you who can just drive and buy lechon almost anytime… we do not have those outlets here in Belgium — although we do have people who prepare whole lechons for parties (costs more than 200 euro’s)…looking forward to attend one of these (with lechon) parties next month.

By: angbukaw

angbukaw — Sat, 21 Mar 2009 01:34:47 +0000

…

Really miss the lechon fr Negros.

…

By: ted

ted — Fri, 20 Mar 2009 23:23:35 +0000

Jess,
Try Andrea’s in Vallejo, they are one of the best i’ve tasted in the bay area. They only accept orders for whole lechon for weekend pickup i think. They also have a restaurant with about 40+ dishes every weekend. They sell lechon at their restaurant on weekends and also have the sisig available, you might want to try that too, their sisig is made from lechon’s head. Their sauce is the best i’ve ever tasted in the SF bay area as well. But that’s only my opinion ;-)

If you google them, it’s Andrea Foods @ 1109 Maple Ave., Vallejo, CA.