Comments on: Pritong Lechon / Fried Salted Suckling Pig

By: maila

maila — Thu, 05 Nov 2009 04:32:31 +0000

i gotta try this sometime. but usually i sautee my left over lechon in garlic, onions and bagoong then add lots of kangkong and a little bit of water. let it boil til the kangkong is cooked and serve, yummy!

By: jj

jj — Thu, 22 Oct 2009 14:37:11 +0000

been doing that most of my life except that i dont salt it when fryin but i do dip it in bagoong isda with calamansi mmm.

By: Cecilia

Cecilia — Sun, 17 May 2009 09:42:38 +0000

I do exactly the same with our leftover lechon, and yes, I look forward to it even more than having the lechon itself, as where we live, the lechon’s not that great. Sometimes, I also marinate it a bit with soy sauce.

By: mitch

mitch — Sat, 05 Apr 2008 03:16:08 +0000

Lechoncebu is really the best lechon in the Philippines. D’best walang katulad. Napaka crispy ng balat at masarap ang timpla. Try nyo am sure magugustuhan nyo ang lechon nila. Visit https://www.lechoncebu.com

By: Maria

Maria — Thu, 07 Feb 2008 22:54:09 +0000

mm, try to fry paksiw na lechon. it really is good.

By: alex

alex — Fri, 01 Feb 2008 09:21:04 +0000

hmmm…cholesterol heaven!!!

By: Roberto Vicencio

Roberto Vicencio — Thu, 24 Jan 2008 01:28:48 +0000

Our small get togethers usually have lechon and about a quarter of the lechon gets fried immediately. Agree with Alilay about the patis and calamansi dipping sauce.

By: alilay

alilay — Wed, 23 Jan 2008 18:33:04 +0000

we always do this too, our sawsawan is patis with lemon or kalamansi even leftover lechon kawali

By: abi

abi — Wed, 23 Jan 2008 16:06:37 +0000

love fried left over lechon!!! it’s a must serve here in gensan esp after a party. it’s a pulutan also and very yummy when dipped with pinakurat!

By: Cherry

Cherry — Tue, 22 Jan 2008 18:46:14 +0000

Thanks Mr. MM for all these great recipes! I always get hungry after reading your posts :).