Comments on: How to “Lechichor”…

By: Sheryl @ Healthoop

Sheryl @ Healthoop — Fri, 25 Mar 2016 08:16:20 +0000

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

By: Rhea

Rhea — Fri, 18 Mar 2016 01:39:31 +0000

My mom and aunts call them siling makopa.

By: Marketman

Marketman — Mon, 14 Mar 2016 23:32:30 +0000

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... :)

By: aince

aince — Mon, 14 Mar 2016 15:07:40 +0000

bell pepper in tagalog is siling pari

By: jay

jay — Mon, 14 Mar 2016 00:52:52 +0000

bill piper made my morning hahahhaha!

great job MM!

By: Gej

Gej — Mon, 14 Mar 2016 00:05:42 +0000

The hedges are a beautiful bright green of new leaves.

By: Gej

Gej — Mon, 14 Mar 2016 00:02:26 +0000

Lemacho? Lemachon?

By: Rochelle

Rochelle — Sun, 13 Mar 2016 10:55:27 +0000

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

By: Diane Dimayuga

Diane Dimayuga — Sat, 12 Mar 2016 08:58:00 +0000

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

By: Marketman

Marketman — Sat, 12 Mar 2016 02:39:00 +0000

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…