Cebu native and LA transplant here. Inasal/lechon is life! Grew up smelling its sweet aroma everywhere. Always had it with dugo-dugo and puso. Oh and the paksiw from leftover inasal and lamas. I commend you for your inspirational obsession! Deep respect bro
Tip for the lechon belly...use a belly/bacon slab that ties a bit loosely around the stick...as it cooks, it will expand ang become perfectly snug around the shaft....if it is already tight raw, the skin tends to split at it expands during cooking.
I’m trying to make lechon belly in the oven but it either turns out smooth, but hard like a rock or crispy, but bubbly like Chinese roast belly. How do I make it smooth and crispy 😩
I watch one of your video a whole lechon with in it theres a bottle of lechon sauce is it liver sauce a homemade or you bought it on the asian store? You know cebuanos dont like liver sauce they preferred homemade vinegar with herbs on it do you guys make that also?
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love your spirit! Very filipino! Thank you for loving our food and sharing to others! Your letchon looks delicious as well! Good luck in the future!
Thank you!
Cebu native and LA transplant here. Inasal/lechon is life! Grew up smelling its sweet aroma everywhere. Always had it with dugo-dugo and puso. Oh and the paksiw from leftover inasal and lamas. I commend you for your inspirational obsession! Deep respect bro
Thank you so much!
Cook me up some lechon! Mingaw ko !
Tip for the lechon belly...use a belly/bacon slab that ties a bit loosely around the stick...as it cooks, it will expand ang become perfectly snug around the shaft....if it is already tight raw, the skin tends to split at it expands during cooking.
Wow so very delicious perfect process lechon
What a great story. You're amazing, you deserve success in all your endeavors because you're hardworking guy. Thanks for sharing. 👍
Smooth and crispy. Expertly done
Thank you!
I have watch a feature of your lechon via FOX Arizona... Your very Filipino sir.... The dishes are awesome ....
Lapu lapu City beaches and good food ❤️
👏👏👏
Ok that make sense 💁🏻♂️
I’m trying to make lechon belly in the oven but it either turns out smooth, but hard like a rock or crispy, but bubbly like Chinese roast belly. How do I make it smooth and crispy 😩
Her wife is from Cebu City the best lechon whole pig roasted pork.
You know it! She is from Lapu-Lapu City. Do you live in Cebu?
I watch one of your video a whole lechon with in it theres a bottle of lechon sauce is it liver sauce a homemade or you bought it on the asian store?
You know cebuanos dont like liver sauce they preferred homemade vinegar with herbs on it do you guys make that also?
We do make Sawsawan. However, so many people here are from Luzon that if don't have mang tomas it would cause a riot. Thank you for tuning in.
@@PhxLechonRoasters Every region in the Philippines have their own version of condiments for lechon. Thank you for being aware of that. 😊
@@PhxLechonRoastersCebuanos love to dip the Lechon to Sukang Pinakurat.....
Because it's delicious?
Absolutely 💯