Comments on: Fried Lechon Ribs a la Marketman

By: antsy rose

antsy rose — Tue, 02 Oct 2012 01:41:30 +0000

this is really yummy…we do this at home with left over lechon although there are hardly any ribs left from the initial lechon-eating session…i just want to ask why does the procedure call for uniodized salt? does this make for a crispier fry? thanks!

By: lily

lily — Sun, 23 Sep 2012 14:17:09 +0000

mouth-watering!!

By: Betchay

Betchay — Sat, 22 Sep 2012 01:29:56 +0000

I love ribs!
Am glad that you just took a short time off from posting :) but I really hope you had a good rest and felt recharged! Welcome back!

By: Maria

Maria — Wed, 19 Sep 2012 21:53:29 +0000

The best leftover party meal !!!!

By: Kondi Callanetics

Kondi Callanetics — Sun, 16 Sep 2012 16:26:47 +0000

Marketman,

Those look delicious! They don’t look overly deep fried which is nice. They aren’t also overly loaded with BBQ sauce and meat like most ribs.

Nice and light!

By: ykmd

ykmd — Sat, 15 Sep 2012 16:35:29 +0000

Welcome back MM! Those ribs sure look good! They’d be perfect with your guso and lato salad :)

By: Maddie

Maddie — Sat, 15 Sep 2012 16:30:52 +0000

Now that looks sinfully divine!

I was so looking forward to trying Zubuchon lechon for the first time tonight. Hubby was in Cebu for a conference and went to a Zubuchon outlet to buy a kilo or two before flying back to Manila. Boohoo. He was told he was a few minutes late as a fresh batch was just delivered but was gone in minutes. Well he brought Zubuchon sisig instead (yippee anyway) and the lipitors will be ready tomorrow. ;-)

By: rosedmd

rosedmd — Sat, 15 Sep 2012 14:37:49 +0000

I miss Zubuchon !!! EB again please ! before i leave for good for vancouver

By: faithfaith

faithfaith — Sat, 15 Sep 2012 12:39:14 +0000

Watched u in jessica soho just a few minutes ago

By: Gigi

Gigi — Sat, 15 Sep 2012 09:05:24 +0000

Hey you’re back! :)
This post reminds me of peking duck. We always take home the bones and boil it to add flavor to congee.