Some people are saying that it is ironic that the chef in the spanish restaurant is philippino, but the guy learned from spanish chefs for years in that restaurant, and uses the spanish recipe.
Most of chefs in 5 fork restaurants and high level cuisine here in spain are from philippines, i’ve worked in some of them here in Madrid as a waiter and the most of the cooks were filipinos. They do very very well our traditional cuisine!!!
@@restclemgonzalorincon353 I don't know that most are philippino, but yes, immigrants from the philippines seem to be overrepresented in that line of work in Spain. But as you point out, when they work in spanish restaurants (as opposed to philippino restaurants) they learn traditional spanish recipes from spanish chefs.
The tradition of roast pork in the Philippines has a clear spanish influence and dates back to colonial times. During the more than three centuries of spanish presence in the Philippines (1565-1898), the spanish brought many of their cultural and gastronomic traditions, including lechón, which is an emblematic dish of spanish gastronomy, particularly in regions such as Segovia. Spanish suckling pig, especially that from Segovia, consists of a slowly roasted suckling pig, resulting in very tender meat with crispy skin. In the Philippines, the preparation of lechón evolved and acquired its own characteristics, but the base is still a whole roasted pig. filipino lechon is usually cooked outdoors, often on a rotating grill, and is closely associated with important celebrations, such as parties, weddings, and religious festivals. Over the centuries, lechón has adapted to local Philippine ingredients and techniques, but the origin of the tradition clearly comes from spanish influence. Today, lechón is a popular dish in both Spain and the Philippines, but in each country it has particular characteristics that differentiate it.
@@gregmasters8558 the spanish were not colonizers, they were conquistadores. The name has a lot to do because its a spanish word and spain also roasted pigs way before he became a country. I dont know what you are trying to say but im feeling a bit of spain-hate from you.
People seem astonished that the guy is Filipino, but is not that surprising, Spain has certain structures to make migration of the people of Filipinas easier since we have shared history.
@@AntonioMorales-wb8pz quién, yo? Pues conozco varios casos de filipinos que, estando en España se han tenido que ir tres meses a Islandia para conseguir permiso de trabajo para España.
Sonny, it’s not the same to compare Cochinillo to an adult pig lechon. You should compare that Cochinillo from Spain with Philippines Lechon de Leche (young pig) from Cebu. Now, that’s the equal and fair matchup!
@@InsiJuice cochinillo in Spain is better than cochinillo here bc they were original, our cochinillo here came from Spain but the one who cook their cochinillo there is a Filipino that came from the Philippines.🤣
There is a Filipino tomato based dish also called Callos - it is very similar to the Madrilena but only tripe is used. It is cooked with chorizo de bilbao, black olives, red/green bellpeppers and chickpeas.
Here in spain, callos are also made with "tripas" (intestines, etc). In fact, that's what I've always known it for. They're probably the same dish, but with different paths taken over the centuries.
Never had lechon in Spain. Had lechon in the Philippines many times. OMFG it's a must-have food if you ever visit there. No, seriously. Try it. The best lechon in the country is in Cebu City, IMO. Ironic that the Spanish restaurant has a Filipino doing the lechon... Much love and respect to the Philippines! Much love and respect to Spain!
@@jeremy3882 Yep I've been following his channel since the days when he used to jump out from behind things to start his video. He's also had alligator lechon (in Davao City I think) which I have yet to taste, but someday I will.
One thing I've learned as a chef. It's not the recipe that makes the food taste good or bad. It's the one that cooks it. The timing, the care, the preparation and everything in between.
Spanish and Filipino dishes are so much alike. You're correct in comparing the cochinillo feet with crispy pata. The other Spanish dish made from internal organs can also be compared to the Filipino dish Gotong Batangas.
People forget, spain has always been the original when it comes to filipino dishes. Balut, pancit or any noodle dishes came from the Chinese. The REAL filipino food are only rice cakes before the colonization.
@@oneyedthing ONLY rice cakes? are you insulting the intelligence of not only Filipinos but all of human beings? the Philippines is a tropical country with lots of diverse resources from crops, meats, seafoods, fruits and vegs and much more. do you really think they only know rice cakes? besides, rice cakes MAYBE influenced by other Asian countries. which is already visiting the Philippines thru trade routes. so we are already have other influences even before Spain colonize the Philippines.
@@oneyedthing Yup, that's what colonization does to a country. Until now, there's no real identity of what 'Filipino cuisine' is, unlike Italian/Japanese/Chinese cuisines which have there own identities. That's according to the late Anthony Bourdain. But I think I have to disagree with 'only rice cakes' :D
@@renzfernandez4523 dude, gotong Batangas sinasabi ko? Alam mo ba yun? Sa lasa syempre magkaiba, pero parehong soup-based dish na lamang loob ang gamit. Gotong pang lagnat lang ata alam mo, kung maka lol :p
I’m from Puerto Rico and I 100% believe our lechon can give them a run for their money. I won’t discredit Spanish nor Filipino cuisine, i love Spanish Paella and Filipino adobo, so good man.
@TheEditor107 He only said that because he's there doing the show. he's just trying not to be rude. I guess Spain's version is bussin. Same goes with Puerto Rico's. Philippines? Meh.. not appetizing by just the look of it.
There is no competition really. The original has it's own characteristics and so is the adapted recipe. Of course our Philippine lechon has it's own quirks.
Yah but there's no excuses that cochinillo is far more delicious than regular old pig lechon???im not compering the two but chochinillo is far more tender than lechon???still they are both delicious
Because they are really suckling pigs not like in the Philippines where we roast our lechon medium-sized pig but I feel that Filipino Lechon are tastier, especially the Cebu's way of roasting Lechon because of the herbs and spices put inside it and the flavour from those spices and meat as well will remain in every part of the pig's meat because it is roasted whole to not let lose the flavour inside it!.🤠
Dude...I started watching your channel a few years back ... initially I thought you were a Anthony Bourdain wannabe, but as time progressed, you came into your own Mold... your own essence.... Success has found you.... Congratulations....😊
As a Filipino who now lives in Europe & traveled in Spain, I agréé with Sonny. Cochinillo is more flavorful & savory than Philippine lechon. But in terms of other Pinoy foods, my French in-laws said Pinoy beef caldereta is more delicious than boeuf bourguignon. And thé Pinoy paella in Boracay for my French husband, is thé best paella he's ever tasted. (Better than thé paella in Barcelona or Madrid).
As Spanish I love Philippine ppl keep up that tradition. Just to point out the difference: in Segovia (best place where chorizos are coming from, Cantimpalos) is roasted the best lechón too. Is so well cooked that can be cut with the dish's edge by the Cook. Have it with the traditional rustic bread, the well known Rioja wine (coming from that region too) and have a nice "ponche segoviano" as pudding. You defo won't regret it and will remember. Then visit the castle or "la granja" (Royal Palace) and you will have the best day ever visiting Segovia 👍
I could have been your special guest for this episode! 😂 Really enjoy this video in Madrid, i'm glad you had a great time and proud of my city. Greetings from Spain 👍
It’s not that people eat or have dinner late in Spain; it’s that we should actually be in the same time zone as England given the position of the peninsula, since solar time is the same, but we are one hour ahead. Therefore, in relation to the sun, we eat at 12-1 PM. Nobody judges who drinks alcohol because drinking alcohol is not the same as getting drunk. This seems crazy to other cultures. In Spain, conversation is more important than ending up wasted.
It's all good Sonny, I always admire your honest reviews and that's why you are one of the best food critics out there! no sugar coating, no bs, just plain honest reviews! Looking forward for more Food Wars content.
I've had lechon in Puerto Rico, and the preparation method is similar to the Philippines - the pig is adult, the animal is roasted over a rotisserie and regularly basted with coconut water to crisp up the skin and give it a sweet flavour, and then it's chopped up and the customers can choose which parts they want. It was the best pork I've ever had. The shoulder, snout and ears were my favourite parts. The cooking method seems much more indigenous than European, so I'm guessing Puerto Ricans were roasting pigs over open flames long before the first Europeans reached the island.
The word lechon is a misnomer used in Filipino cuisine. P due to colonial lexicon. The method of roasted pig ( BABOY) in the Philippines was not invented by the Spanish. Pig is called (Baboy)in tagalog and called BABI in IndoMalay. The technique of Roast pig (BABOY) in the Philippines is more similar to Indonesia. (BABI) not Spain. Chinese IndoMalay ancestors have been in the Phillippines more than 600 years prior to Spain.
Haha, he was put on the spot! 😀 Nice comparison of the lechon! We've been wondering ourselves how does our filipino lechon compare to other roasted pig. Well done!
Chinese-Filipino here. You made me really hungry. Now I have another thing to add to my bucket list. Sobrino de Botin, Madrid. Thanks for the video. 👍🏽
I already tried all of them since my work requires me to travel most of the time. I'm maybe biased but they tasted the same for me. What makes it special is the sauce and I love the Filipino lechon liver sauce 🤤
If Spain's cochinillo tastes better, it's always good to be honest, and I am not going to be offended or disappointed. That's how it should be for a food review. Love the vid! Liked the vid! Good job, buddy!
The concept of lechon originated in the Philippines long before the Spanish colonizers arrived. Pigs originally came from China and we have been trading with them since the pre-colonial era. Locally, we call the process of roasting meat as "inasal." When the Spaniards conquered the Philippines, they got the idea of the dish and introduced it to other Spanish colonies through barter trade. So yeah, Lechon is originally Filipino with Spanish influence.
This is technically true but it doesn't tell the whole story. A hundred years before Spain colonized Philipines they were already in the Caribean where Pigs existed in large numbers. That's where BBQ was invented and Spaniards where already putting whole pigs into flame.
El cochinillo asado español y el lechón filipino tienen orígenes relacionados, pero no es correcto decir que uno "deriva" del otro de manera directa. Ambos platos comparten la técnica de asar un cerdo entero, pero han evolucionado de manera independiente en sus respectivas culturas, aunque con influencias comunes. Y por supuesto, el cochinillo tiene más de 500 años de existencia en españa, mucho antes de la conquista.
@@ad-zh5ot that’s incorrect. Pigs were not native to the Caribbean. They were introduced there when Europeans started to colonize the area and introduced it to the locals and slaves they brought in.
I assume since the piglet is a lot smaller, cooking time would be shorter and shorter cooking time would be optimal for the pig skin. Eating that without some dipping sauce feels not right though.
Hi Sonny, would love to see you guys try eating at "Spiral Buffet" here in the Philippines, Mark Wiens even mentioned that its by far the best Buffet restaurant for him.
It’s awesome that you are willing to try anything, even more awesome that you actually like it. Do you have a compilation video similar to Mark Weins of foods you weren’t so fond of?
I have been to this restaurant. It's absolutely worth it 👌 Suckling pig and the flan were the best I've had. Staff were very friendly and allowed me to photgraph the oven and roasting pigs.
I hope sonny goes to other Hispanic countries and compare different versions of food from the same colony . like flans from Mexico and PH and polvorones, and more.
I’m Filipina and been To Spain several times I can honestly say the best Lechon is actually in Bali. Babi Guling boots on lechon. The herbs, lemongrass etc stuffed inside crispy kulit (chicharon) and the accompaniments of lawar, sup daging or the sauce. Best lechon I’ve ever had. If you go to Bali try Warung Pak Dodot in NW Bali or Warung Pak Dobil se Bali Nusa Dua. Soooo delicious 🤤
@@rudy9670 actually I’ve been 3 times. Cebuano lechon is great and closest to Balinese Babi Guling but yeah it’s just more delicious in Bali. Perhaps I will need to sample your suggestions for where to eat when I next return to Cebu. 😊
@@HunterPh you’ve been to Bali several times you mean? Then check out those Warungs from my original comment next time and please let me know where you think is best to go in Phil’s. Food is subjective and I’m open to suggestions for where to try as I obviously haven’t been to every place that specialises in Lechon in Phil’s. I’ve just had a lot of very average lechon in Philippines and in Australia. Though my favourite lechon in Australia is Sydney Cebu archon.
The other video is unlisted and both videos are a min different i assume they edit something out and reupload but why they unlisted the og video instead of remove it is my question?
@@leoncraftmc You don't seem to understand English. My comment is being stated in a broad "general" sense. In case you don't understand, I'll explain to help your intelligence. I said, "Whenever Sonny uploads a NEW food video..." And also your English is poor too. You don't say "Do you live 'in' a rock?" it's "Do you live 'under' a rock?" And since it seems like you're just a troll 🧌, I won't be wasting any more comments with you! Many people here don't like trolls like you.
I prefer cochinillo more than lechon. We also have cochi here in the Philippines 😂 we cut it using plate because the skin is crunchy and the meat is so soft.
So glad You visited my country! Even more when Its Madrid, where Im from, so You can appreciate "callos" (one of my favourite dishes around the world). Hope to see more, or see You again in Spain!!! :)
Not for nothing, but the best lechón it's cooked in Puerto Rico. You should go there and try it. All the islands in the Caribbean have their own way of cooking pork, but that Puerto Rican lechón, it's exquisite!
The word lechon is a misnomer used in Filipino cuisine. P due to colonial lexicon. The method of roasted pig ( BABOY) in the Philippines was not invented by the Spanish. Pig is called (Baboy)in tagalog and called BABI in IndoMalay. The technique of Roast pig (BABOY) in the Philippines is more similar to Indonesia. (BABI) not Spain. Chinese IndoMalay ancestors have been in the Phillippines more than 600 years prior to Spain.
We call that Lechon de Leche here in the PH and its prepared similarly. You'll find them at some fancy karaoke resto-bars in Davao. By the way, we forgive our lechonero compadre with you as we know he only wants to keep his job.
I think that really depends on your taste bud. As a Filipino, I don't think I would like to eat lechon without any sauce. Filipinos are very fond of sauce and dippings. I'd still go for a Filipino lechon.
@@kurt6550 Well, I'm from the Visayas and I know a lot of people who don't want to eat lechon without the sauce. As I said, it depends on people's taste buds. 😆😂🤣
Here in the Philippines we have Whole Pig Lechon, Whole Cow Lechon, Whole Chicken Lechon, Whole Crocodile Lechon, Whole Goat Lechon, Whole Rat Lechon, Whole Dog Lechon, Whole Quail Lechon and many others😁
It would be hard to beat a cochinillo asado from Spain. Along pulpo a la Gallega, boquerones en vinagre and jamón Ibérico. My absolute favourite food in the world. Spanish food is from another planet.
We went there in 2018 and tried the lechon. For me the Philippine lechon tasted better. Even the chefs said they’ve preferred Philippine lechon way better.
Is the chef in Spain Filipino? Hehe Philippines still wins! Hehehehe Come to Cebu, the lechon capital of the Philippines!!! We have also a young lechon we call lechon de leche…😋😋😋
Im sure he didnt taste our lechon de leche yet coz his comment was not about the young lechon but the “mature” one. He also showed the big mature lechon in the Philippines, and not even a picture of our lechon de leche. But tis okay; it’s already an honor to have a Filipino Chef for a Spanish version of our lechon de leche in the Philippines. Salamat po.😋🥰💕❤️
The pork stew🤔 we have them here in the Philippines too. It was called Balbacua in Bisaya it's a dish that you can only find in Visayas & Mindanao Region. The suckling pig we have that dish here and It was called Letchon de letche but in Spain it was cook like Chonchillo style. I'm from CebuCity by the way. Cebu has the best Letchon in the Philippines. 🇵🇭😉👍
Bro, he's not comparing lechon to lechon. He's comparing Cochinillo to lechon. Worlds of difference. The closest original philippine we have to cochinillo would be lechon belly.
My dawg, I’m 20 years old & mexican , grinding hard to get out the hood, I can’t be 30 with nothing to show for so i smoke weed on my youtube channel 😮😮
Some people are saying that it is ironic that the chef in the spanish restaurant is philippino, but the guy learned from spanish chefs for years in that restaurant, and uses the spanish recipe.
Most of chefs in 5 fork restaurants and high level cuisine here in spain are from philippines, i’ve worked in some of them here in Madrid as a waiter and the most of the cooks were filipinos. They do very very well our traditional cuisine!!!
@@restclemgonzalorincon353 I don't know that most are philippino, but yes, immigrants from the philippines seem to be overrepresented in that line of work in Spain.
But as you point out, when they work in spanish restaurants (as opposed to philippino restaurants) they learn traditional spanish recipes from spanish chefs.
In my country we eat pork, but this type of meal and cooking technique, nope. Filipino or Spanish style, both look tasty.
@@restclemgonzalorincon353i dont know whefe you worked but i dont even know a filipino and im from Madrid
@@restclemgonzalorincon353Anda ya.😂
The tradition of roast pork in the Philippines has a clear spanish influence and dates back to colonial times. During the more than three centuries of spanish presence in the Philippines (1565-1898), the spanish brought many of their cultural and gastronomic traditions, including lechón, which is an emblematic dish of spanish gastronomy, particularly in regions such as Segovia.
Spanish suckling pig, especially that from Segovia, consists of a slowly roasted suckling pig, resulting in very tender meat with crispy skin. In the Philippines, the preparation of lechón evolved and acquired its own characteristics, but the base is still a whole roasted pig. filipino lechon is usually cooked outdoors, often on a rotating grill, and is closely associated with important celebrations, such as parties, weddings, and religious festivals.
Over the centuries, lechón has adapted to local Philippine ingredients and techniques, but the origin of the tradition clearly comes from spanish influence. Today, lechón is a popular dish in both Spain and the Philippines, but in each country it has particular characteristics that differentiate it.
Roasting pigs ain't native to Spain. Philippines natives been roasting whole pigs thousands of years before Spain was even a country.
@@gregmasters8558 not in this way, read the name of the dish again. yes, you understand now.
@@sie7e the name means nothing. The colonizers give names to native dishes doesn't mean they invented it.
omg...
@@gregmasters8558 the spanish were not colonizers, they were conquistadores. The name has a lot to do because its a spanish word and spain also roasted pigs way before he became a country. I dont know what you are trying to say but im feeling a bit of spain-hate from you.
People seem astonished that the guy is Filipino, but is not that surprising, Spain has certain structures to make migration of the people of Filipinas easier since we have shared history.
Well, that's not really true.
Explicate porfavor.
@@AntonioMorales-wb8pz quién, yo? Pues conozco varios casos de filipinos que, estando en España se han tenido que ir tres meses a Islandia para conseguir permiso de trabajo para España.
Sonny, it’s not the same to compare Cochinillo to an adult pig lechon. You should compare that Cochinillo from Spain with Philippines Lechon de Leche (young pig) from Cebu. Now, that’s the equal and fair matchup!
True
Agree...this is unfair
Marvin Agustin is serving a cochinillo/ letchon de leche in his restaurant
I think he's not aware that we also have conchinillo
@@InsiJuice cochinillo in Spain is better than cochinillo here bc they were original, our cochinillo here came from Spain but the one who cook their cochinillo there is a Filipino that came from the Philippines.🤣
There is a Filipino tomato based dish also called Callos - it is very similar to the Madrilena but only tripe is used. It is cooked with chorizo de bilbao, black olives, red/green bellpeppers and chickpeas.
Here in spain, callos are also made with "tripas" (intestines, etc). In fact, that's what I've always known it for. They're probably the same dish, but with different paths taken over the centuries.
Un plato Filipino con chorizo de Bilbao!,magnífico.
Sending love from Philippines 🇵🇭 to Spain 🇪🇸
Gracias! De Filipinas 🇵🇭
Proud colonized
@@playplayofficial3480 💩💩💩💩
Igualmente, guapa :)
Love from Spain to Philippines!
My son [RIP] traveled extensively in Europe for business. In his opinion, Spain had the best food hands down.
Totally agree.
Spanish food is so incredibly varied and to die for.
Yes. Even though spanish food is considered to be among the best in the world, it is seriously underrated in relation to other european food.
thanks
1:21 1:21
sorry for your loss
Never had lechon in Spain. Had lechon in the Philippines many times. OMFG it's a must-have food if you ever visit there. No, seriously. Try it. The best lechon in the country is in Cebu City, IMO. Ironic that the Spanish restaurant has a Filipino doing the lechon...
Much love and respect to the Philippines! Much love and respect to Spain!
LOL sonny has been to Cebu and tried Cebu Lechon and tried different lechon in the Philippines.
@@jeremy3882 Yep I've been following his channel since the days when he used to jump out from behind things to start his video. He's also had alligator lechon (in Davao City I think) which I have yet to taste, but someday I will.
The best lechón is in hidalgo mexico
I agree ...Cebu has the best lechon in the Philippines ....no doubt
Viva Espana, mabuhay ang Pilipinas! Food brings all cultures together..
One thing I've learned as a chef. It's not the recipe that makes the food taste good or bad. It's the one that cooks it. The timing, the care, the preparation and everything in between.
This is fccckn true
That's why cuisines like Italian or Japanese dominate globally despite being fairly simplistic in their recipes.
its both
The fact that the chef in Spain is a Filipino, you know who’s the real winner😊
Man shut up Spain won and not Philippines
Spain ??
@@Legosabotaje yap spain
That is not. Let us just be realistic ..Filipino are way much cheaper compare to those locals...plus this guy do not have a lot of choices.
You didn't drive us out, the Americans drove us out.
Spanish and Filipino dishes are so much alike. You're correct in comparing the cochinillo feet with crispy pata. The other Spanish dish made from internal organs can also be compared to the Filipino dish Gotong Batangas.
People forget, spain has always been the original when it comes to filipino dishes. Balut, pancit or any noodle dishes came from the Chinese.
The REAL filipino food are only rice cakes before the colonization.
@@oneyedthing ONLY rice cakes? are you insulting the intelligence of not only Filipinos but all of human beings? the Philippines is a tropical country with lots of diverse resources from crops, meats, seafoods, fruits and vegs and much more. do you really think they only know rice cakes?
besides, rice cakes MAYBE influenced by other Asian countries. which is already visiting the Philippines thru trade routes. so we are already have other influences even before Spain colonize the Philippines.
@@oneyedthing Yup, that's what colonization does to a country. Until now, there's no real identity of what 'Filipino cuisine' is, unlike Italian/Japanese/Chinese cuisines which have there own identities. That's according to the late Anthony Bourdain.
But I think I have to disagree with 'only rice cakes' :D
Lol the Callos is also a trade mark Filipino dish. Parehong laman loob ng baka pero walang similarity ang lasa sa goto napakalayo😂
@@renzfernandez4523 dude, gotong Batangas sinasabi ko? Alam mo ba yun? Sa lasa syempre magkaiba, pero parehong soup-based dish na lamang loob ang gamit.
Gotong pang lagnat lang ata alam mo, kung maka lol :p
I’m from Puerto Rico and I 100% believe our lechon can give them a run for their money. I won’t discredit Spanish nor Filipino cuisine, i love Spanish Paella and Filipino adobo, so good man.
Just watched Strictly Dumpling's Puerto Rico lechon video. Man, it's amazing. I think it's good..
Agreed! Love Puerto Rico 🇵🇷 prayers for you guys 🙏🏼
Ours is the best bruh. sarreh
The lechon in Luzon, Philippines is nothing compared to the Negros Island and Cebu Island, Philippines Lechon.
@TheEditor107 He only said that because he's there doing the show. he's just trying not to be rude. I guess Spain's version is bussin. Same goes with Puerto Rico's. Philippines? Meh.. not appetizing by just the look of it.
There is no competition really. The original has it's own characteristics and so is the adapted recipe. Of course our Philippine lechon has it's own quirks.
Yah but there's no excuses that cochinillo is far more delicious than regular old pig lechon???im not compering the two but chochinillo is far more tender than lechon???still they are both delicious
Because they are really suckling pigs not like in the Philippines where we roast our lechon medium-sized pig but I feel that Filipino Lechon are tastier, especially the Cebu's way of roasting Lechon because of the herbs and spices put inside it and the flavour from those spices and meat as well will remain in every part of the pig's meat because it is roasted whole to not let lose the flavour inside it!.🤠
Not really. In Philippines they misused the word as the lechón pig is a small suckling pig. Not the 40kg used. Different tastes
answer: BAIRRADA, PORTUGAL.
Philippines also has a version of suckling pig called lechon de leche
i have never heard of spain lechon, but i know philippines is highly known for theirs ! love filipino food
Seriously.
Never had any idea the Philippines had their own version.
Very interesting tbough
@@martymiguel4496 FIlipinos also have their own variety of Paella, Picadillo, Menudo and Tocino.
@@suiken3149 include the chorizos
If you know the history of the Philippines it shouldn't be a surprise
Lechon went to Filipinas Brought by the Spaniards
Dude...I started watching your channel a few years back ... initially I thought you were a Anthony Bourdain wannabe, but as time progressed, you came into your own Mold... your own essence.... Success has found you.... Congratulations....😊
As a Filipino who now lives in Europe & traveled in Spain, I agréé with Sonny. Cochinillo is more flavorful & savory than Philippine lechon. But in terms of other Pinoy foods, my French in-laws said Pinoy beef caldereta is more delicious than boeuf bourguignon. And thé Pinoy paella in Boracay for my French husband, is thé best paella he's ever tasted. (Better than thé paella in Barcelona or Madrid).
Such a f@€%&^ traitor
Cochinillo is what we called lechon de leche in the Philippines. Maybe baby pigs have different taste and texture compared to an adult one.
They look both delicious but I think the best lechon in the worl is in the Philippines because of the best ingredients they have.
To be fair, both Barcelona and madrid are bad places to have paella...
@@Panteni87agree , it's very oily
As Spanish I love Philippine ppl keep up that tradition. Just to point out the difference: in Segovia (best place where chorizos are coming from, Cantimpalos) is roasted the best lechón too. Is so well cooked that can be cut with the dish's edge by the Cook. Have it with the traditional rustic bread, the well known Rioja wine (coming from that region too) and have a nice "ponche segoviano" as pudding. You defo won't regret it and will remember. Then visit the castle or "la granja" (Royal Palace) and you will have the best day ever visiting Segovia 👍
So, that's what La Garaja means :D lol good to know
@@prophetgoogle7071 lmao "la granja" means "the farm" it's just the colloquial name for the royal palace i guess
@@Ambitwine I see..
@@prophetgoogle7071 we all make mistakes 😅
candido !
I could have been your special guest for this episode! 😂 Really enjoy this video in Madrid, i'm glad you had a great time and proud of my city. Greetings from Spain 👍
It’s not that people eat or have dinner late in Spain; it’s that we should actually be in the same time zone as England given the position of the peninsula, since solar time is the same, but we are one hour ahead. Therefore, in relation to the sun, we eat at 12-1 PM.
Nobody judges who drinks alcohol because drinking alcohol is not the same as getting drunk. This seems crazy to other cultures. In Spain, conversation is more important than ending up wasted.
Hop over to Portugal and try Leitão à Bairrada. Similar thing, but with a peppery sauce that is otherworldly good IMO. Highly recommended.
It's all good Sonny, I always admire your honest reviews and that's why you are one of the best food critics out there!
no sugar coating, no bs, just plain honest reviews! Looking forward for more Food Wars content.
I liked the video before watching because everything you and the crew do is awesomeness.
I've had lechon in Puerto Rico, and the preparation method is similar to the Philippines - the pig is adult, the animal is roasted over a rotisserie and regularly basted with coconut water to crisp up the skin and give it a sweet flavour, and then it's chopped up and the customers can choose which parts they want. It was the best pork I've ever had. The shoulder, snout and ears were my favourite parts.
The cooking method seems much more indigenous than European, so I'm guessing Puerto Ricans were roasting pigs over open flames long before the first Europeans reached the island.
Boricua methos is different and not called Lechon but i like this comment 💪🏾💯🇵🇷
@@jrpapi5 The restaurants that serve it are called lechonerias. There are some great ones in the hills near Cayey.
@@janellek21 *lechoneras NOT lechonerias lol
The word lechon is a misnomer used in Filipino cuisine.
P due to colonial lexicon.
The method of roasted pig ( BABOY) in the Philippines was not invented by the Spanish.
Pig is called (Baboy)in tagalog and called BABI in IndoMalay.
The technique of Roast pig (BABOY) in the Philippines is more similar to Indonesia. (BABI) not Spain.
Chinese IndoMalay ancestors have been in the Phillippines more than 600 years prior to Spain.
The Europeans probably brought the pigs.
Come back to the Philippines and try the lechon de leche 😋😋😋
lechon de leche is literal a spanish word
That down there jail joke, keep in or keep out had me lol!! 🤣🤣🤣🤣❤
I look forward to these! Bravo to the crew!
Here is the full video that explain
ruclips.net/video/jKfRnsxzGhI1/видео.html
No worries Sonny, eventhough you picked the one from Spain, a Filipino masonry oven master cooked it. Win win situation.
What if it's not a Filipino? Is it a win lose situation?
it's not about who cooks, it's about which country's version of lechon is better
Haha, he was put on the spot! 😀 Nice comparison of the lechon! We've been wondering ourselves how does our filipino lechon compare to other roasted pig. Well done!
Yo soy Filipino y me encanta la cultura y comida Española. ¡Viva España! Saludos desde Filipinas.
¡Viva Filipinas! Saludos desde España ❤
Yo soy mexicano.. me encanta la cultura y comida filipina .. hasta mi novia es filipina.. saludos
Mabuhay ang pag sakop sa Filipinas at sa pag Turing sa mga Filipino na Indio at Pindeho.
@@RealSoloShow Leyenda Negra
@@RealSoloShowMucho mejor los EEUU o Japoneses, cierto?
I'm so proud of this guy!
This is JUST soooo interesting! Had never seen something alike… also, I’ll try Secret Food Tours, they seem good! 😮
I'll ship you some nature spring bottle with vinegar, chillies and onions young master!😂
HAHAHAHAHHA hayp
HAHAHAHAHHA gagi
Chinese-Filipino here. You made me really hungry. Now I have another thing to add to my bucket list. Sobrino de Botin, Madrid. Thanks for the video. 👍🏽
Chinese filipino opinion dont count
@@playplayofficial3480 Your opinion is the only one that doesn't count.
@@playplayofficial3480 And who are you to tell anyone that their opinions don't count? 💩 You're just some random payaso troll. 🤡
I already tried all of them since my work requires me to travel most of the time. I'm maybe biased but they tasted the same for me. What makes it special is the sauce and I love the Filipino lechon liver sauce 🤤
If Spain's cochinillo tastes better, it's always good to be honest, and I am not going to be offended or disappointed. That's how it should be for a food review. Love the vid! Liked the vid! Good job, buddy!
no comparison
the one in spain is a young pig
Cochinillo style lechon did come from Spain, so points to them for that!
As a Muslim, roast pig is my favorite. We always serve this dish during Ramadan 👍
what?????????
🤣
Muslims don't eat pork brother I don't know what you're smoking
Eiiii, sir dont offend them even if it is a joke. Peace
@@Jin-1337he is trolling you brother
The Best Lechon/Conchinillo in Spain is in Segovia, very close to Madrid. There are no Filipino chefs there.
Y la pata de cordero,mamaaaa
awesome content. thank you for sharing. have a nice day!❤👍
Great show Sonny 👏
Been 5 years in the Philippines, know this national delicatess. Kumusta ka kababayan? Mabuti?
I will have to try both until I decide!
Lechon de leche (or baby lechon) has better taste than regular lechon in the PH... more expensive per kilo but taste better.
“Lechon" literally comes from the word "leche" (milk). It's supposed to be a baby pig. So "lechon de leche" just sounds redundant...
As always Sumptuous 😍💙💛❤️
The guy is so humble he is not arrogant of his answer
As long as its lechon, it will be a tasty treat for me ❤
Sunny you have to go to Puerto Rico. So for what i have seen Philippino lechon and puertorican are really similar. Is the tropical flavor.
i know in the philippines that we call the smaller one "lechon de leche" which is a literal translation lol.
Nah it's still cochinillo
@@Eukalyptusbonbon123 no it's not, lechon is when is still drinking milk from it's mother, cochinillo is when they stop doing so
We liked to watch your blog 👍keep on providing updates always watching from Texas👌
The concept of lechon originated in the Philippines long before the Spanish colonizers arrived. Pigs originally came from China and we have been trading with them since the pre-colonial era. Locally, we call the process of roasting meat as "inasal." When the Spaniards conquered the Philippines, they got the idea of the dish and introduced it to other Spanish colonies through barter trade. So yeah, Lechon is originally Filipino with Spanish influence.
This is technically true but it doesn't tell the whole story.
A hundred years before Spain colonized Philipines they were already in the Caribean where Pigs existed in large numbers. That's where BBQ was invented and Spaniards where already putting whole pigs into flame.
El cochinillo asado español y el lechón filipino tienen orígenes relacionados, pero no es correcto decir que uno "deriva" del otro de manera directa. Ambos platos comparten la técnica de asar un cerdo entero, pero han evolucionado de manera independiente en sus respectivas culturas, aunque con influencias comunes.
Y por supuesto, el cochinillo tiene más de 500 años de existencia en españa, mucho antes de la conquista.
@@ad-zh5ot that’s incorrect. Pigs were not native to the Caribbean. They were introduced there when Europeans started to colonize the area and introduced it to the locals and slaves they brought in.
No matter how tough the competition is food always is the best peacemaker 😊😊
I assume since the piglet is a lot smaller, cooking time would be shorter and shorter cooking time would be optimal for the pig skin. Eating that without some dipping sauce feels not right though.
Hi Sonny, would love to see you guys try eating at "Spiral Buffet" here in the Philippines,
Mark Wiens even mentioned that its by far the best Buffet restaurant for him.
Spiral lost its glory,
solaire fresh buffet is better as of now
He he
It’s awesome that you are willing to try anything, even more awesome that you actually like it. Do you have a compilation video similar to Mark Weins of foods you weren’t so fond of?
I have been to this restaurant. It's absolutely worth it 👌
Suckling pig and the flan were the best I've had.
Staff were very friendly and allowed me to photgraph the oven and roasting pigs.
It is kinda funny that this is Spain vs The Philippines, when the cook of that Spaniard restaurant is Filipino. :)
Filipino is the slave🤣😅
@@glideslopRM and the Filipino is the one who make the business of Spanish grow
😂😂😂agree
Hehehee
and he says that spanish one its better
I hope sonny goes to other Hispanic countries and compare different versions of food from the same colony . like flans from Mexico and PH and polvorones, and more.
I’m Filipina and been
To Spain several times I can honestly say the best Lechon is actually in Bali. Babi Guling boots on lechon. The herbs, lemongrass etc stuffed inside crispy kulit (chicharon) and the accompaniments of lawar, sup daging or the sauce. Best lechon I’ve ever had. If you go to Bali try Warung Pak Dodot in NW Bali or Warung Pak Dobil se Bali Nusa Dua. Soooo delicious 🤤
Not by a mile. You're indonesian for sure
And you've never been in Cebu Philippines!
@@rudy9670 actually I’ve been 3 times. Cebuano lechon is great and closest to Balinese Babi Guling but yeah it’s just more delicious in Bali. Perhaps I will need to sample your suggestions for where to eat when I next return to Cebu. 😊
@@CruzR1111 not really. Ive been there several times and it's not even close to cebu lechon.
@@HunterPh you’ve been to Bali several times you mean? Then check out those Warungs from my original comment next time and please let me know where you think is best to go in Phil’s. Food is subjective and I’m open to suggestions for where to try as I obviously haven’t been to every place that specialises in Lechon in Phil’s.
I’ve just had a lot of very average lechon in Philippines and in Australia. Though my favourite lechon in Australia is Sydney Cebu archon.
Felicidades por tan buen vídeo 🎉❤
Spain sends love to our Philippines brothers ❤
Correct, this episode seen already, how come it's out again 🤔🤔🤔
Was thinking the Same !
Here is the full video that explain
ruclips.net/video/jKfRnsxzGhI/видео.html
Here is the full video that explain
ruclips.net/video/jKfRnsxzGhI/видео.html
The other video is unlisted and both videos are a min different i assume they edit something out and reupload but why they unlisted the og video instead of remove it is my question?
Thank you for the update, at least now I know what happened, I thought I was having a Mandala Effect going on 🤔🤣 Thanks again dam 👍
I miss lechon.. Thanks sonny for this video!! And im always watching your vlog.. Proud to be Filipino🇵🇭
Whatever
Los hornos que se usan en España para asar el lechón, son más antiguos que Filipinas. Un saludo.
WOW, that looked fabulous
Whenever Sonny uploads a new food video, he always gets my taste buds going! Knock it off, Sonny! ☺️
Do you live in a rock? This is a reupload
@@leoncraftmc You don't seem to understand English. My comment is being stated in a broad "general" sense. In case you don't understand, I'll explain to help your intelligence. I said, "Whenever Sonny uploads a NEW food video..." And also your English is poor too. You don't say "Do you live 'in' a rock?" it's "Do you live 'under' a rock?" And since it seems like you're just a troll 🧌, I won't be wasting any more comments with you! Many people here don't like trolls like you.
Even as a Filipino, I will say that proper Spanish Cochinillo is divine.
Exactly! COCHINILLO not lechon
You do realize although you are in Spain, the person who prepared your cochinillo is a Filipino. So the winner here is . . .
En el McDonald's cercano a mi casa trabaja un China, eso quiere decir algo?.
Yum, I think my gout flared just from watching. Definitely will be on my bucket list to visit
I haven't seen any other country like Spain who cares on food served for people. they are super clean and cooked with maximum care to it..
Not ruined by the harsh reality of life 😁 Maybe the preparation is different but we do have something similar it's called lechon de leche 😊
Lechón means de leche. De nada.
I prefer cochinillo more than lechon. We also have cochi here in the Philippines 😂 we cut it using plate because the skin is crunchy and the meat is so soft.
In Spain the most tradicional is cut with the plate too, jaja
Proud colonized
theres a lot of lechon style in the philippines, the best lechon i eat is a WILD PIG Lechon in Mindanao
So glad You visited my country! Even more when Its Madrid, where Im from, so You can appreciate "callos" (one of my favourite dishes around the world).
Hope to see more, or see You again in Spain!!! :)
Not for nothing, but the best lechón it's cooked in Puerto Rico. You should go there and try it. All the islands in the Caribbean have their own way of cooking pork, but that Puerto Rican lechón, it's exquisite!
Yeah, the indigenous pork of the caribbean. And the original taino recipes
You should have go to Portugal and try the Leitão à Bairrada to taste the best "Lechon" :)
Yep
Anos luz por baixo. Fiquem pelo bacalhau.
Ni de coña, pero si le hace ilusión...😂
*Goes to Spain to eat Spanish Lechon*
*The chef of the spanish restaurant is still a Filipino*
Yeah but spanish recipe.
a lot of Filipinos work in restaurants in Madrid.
The word lechon is a misnomer used in Filipino cuisine.
P due to colonial lexicon.
The method of roasted pig ( BABOY) in the Philippines was not invented by the Spanish.
Pig is called (Baboy)in tagalog and called BABI in IndoMalay.
The technique of Roast pig (BABOY) in the Philippines is more similar to Indonesia. (BABI) not Spain.
Chinese IndoMalay ancestors have been in the Phillippines more than 600 years prior to Spain.
@@quamaniansun5055 proud colonized
@@quamaniansun5055 and yet you used a spanish name to call the dish
We call that Lechon de Leche here in the PH and its prepared similarly. You'll find them at some fancy karaoke resto-bars in Davao. By the way, we forgive our lechonero compadre with you as we know he only wants to keep his job.
fantastic Job, Sonny.
Great video.
Go to Portugal and try Leitão à Bairrada
The best EVER
@@josecunha7758Não, mas ok.
I think that really depends on your taste bud. As a Filipino, I don't think I would like to eat lechon without any sauce. Filipinos are very fond of sauce and dippings. I'd still go for a Filipino lechon.
Nah. In visayas and mindanao, we eat lechon without sauce. We can eat them out straight out of the tray
@@kurt6550 Well, I'm from the Visayas and I know a lot of people who don't want to eat lechon without the sauce. As I said, it depends on people's taste buds. 😆😂🤣
Se necesita salsa para disimular algo.
Wow este si es el autentico Lechón asado!
Always love your honesty Sonny! I’m a Filipino and a huge fan!
fantastic Job Sonny
Asia for some reason always makes anything cuisine better. And I admire that! Embrace!
Well, not really
Here in the Philippines we have Whole Pig Lechon, Whole Cow Lechon, Whole Chicken Lechon, Whole Crocodile Lechon, Whole Goat Lechon, Whole Rat Lechon, Whole Dog Lechon, Whole Quail Lechon and many others😁
@Pj Some parts of the Philippines do. Especially in rural areas.
tats weird because in spainsh lechon means pig, so it is technically wrong to say cow lechon or goat lechon... its just wrong
I'm from Mexico but my man, you should go to Puerto Rico & try their lechon as well as morcilla (Blood Sausage), it is to die for!
Gonna try it out when I visit!! Sounds delicious 🤤
Saludos a nuestros hermanos filipinos desde España
I just watched this video a few days ago! 😂 Someone has a time machine??
Dude literally
Me too 5 days ago
ruclips.net/video/jqfjy4cggkM/видео.html
As a Filipino fan, this is top 10 anime betrayals Sonny!
JK I still love you guys!
It would be hard to beat a cochinillo asado from Spain.
Along pulpo a la Gallega, boquerones en vinagre and jamón Ibérico.
My absolute favourite food in the world.
Spanish food is from another planet.
Oh! You made me want to try Spanish lechon! Thanks for sharing.
this guy is really entertaining
We went there in 2018 and tried the lechon. For me the Philippine lechon tasted better. Even the chefs said they’ve preferred Philippine lechon way better.
Not at all.
No chef ever said that.
Is the chef in Spain Filipino? Hehe Philippines still wins! Hehehehe Come to Cebu, the lechon capital of the Philippines!!! We have also a young lechon we call lechon de leche…😋😋😋
He went there already... lol
Im sure he didnt taste our lechon de leche yet coz his comment was not about the young lechon but the “mature” one. He also showed the big mature lechon in the Philippines, and not even a picture of our lechon de leche. But tis okay; it’s already an honor to have a Filipino Chef for a Spanish version of our lechon de leche in the Philippines. Salamat po.😋🥰💕❤️
@@rosylinhortelano6411 the original taste better
Philippines & Spain lechon are the best!
Hi I dol I'm always support you,,,how are you from Philippines,,♥️♥️♥️♥️♥️♥️
I wonder if the Callos a la Madrileña taste like our Philippine callos. With the exception of garbanzos the recipe looks similar.
The pork stew🤔 we have them here in the Philippines too. It was called Balbacua in Bisaya it's a dish that you can only find in Visayas & Mindanao Region.
The suckling pig we have that dish here and It was called Letchon de letche but in Spain it was cook like Chonchillo style. I'm from CebuCity by the way. Cebu has the best Letchon in the Philippines. 🇵🇭😉👍
Bro, he's not comparing lechon to lechon. He's comparing Cochinillo to lechon. Worlds of difference. The closest original philippine we have to cochinillo would be lechon belly.
I want a plate of lechon for my last meal but I also hope I’ll be old and toothless so I’ll have to gum it throughout the day
Here is the full video that explain
ruclips.net/video/jKfRnsxzGhI/видео.html
My dawg, I’m 20 years old & mexican , grinding hard to get out the hood, I can’t be 30 with nothing to show for so i smoke weed on my youtube channel 😮😮
@@SevenHunnidTe va bien?