Jiro: seriously? Are you sure your gf is cebuana? Manila lechon’s skin is passable, i guess, but the meat is so bland!
The only problem with some of our famed cebu lechon is that some of the more unscrupulous vendors cheat by lopping off quite a bit of the meat between the stomach and ribs before roasting so that the lechon has little meat left. The Talisay vendors are notorious for it. That’s why you always have to stick to buying from reputable vendors like CnT and Allejo.
Phoebe: Actually she only studies in Cebu at Cebu Institute of Technology. She hails from Iligan but she considers herself to be an adoptive daughter of Cebu.
L: CDO? More likely than not the food there is mainly sea food.
Jiro: The seafood in CDO is superb!
Lyndon: To me, basically you’re everyday Filipino foods just taste better in CDO.
But actually, while you’re there, you might as well go up to Bukidnon, where it’s even better! The corn and rice in particular are SO mouth wateringly rich. 😛
Bisdak Cooking Rocks big time, even if it’s not as atrocious as Manila Street Foods or as exotic as Pampanga. The secret lies in the way they serve food with Sugar.
Guys, let me teach you the secret of Lechon, it’s in the way they prepare the PIG, first, they have to inject the PIG with a Saline/sugar/spices Solution while Ms. Piggy is still alive and kicking and let it to die for about a day or two, then, while the poor porcine is writhing in pain, they fed it with the actual Spices; Tanglad, sibuyas and bawang and Black Pepper, allowing the spices, Finally, the Coup de grace, they hit the poor critter on the neck, an hour before the actual lechon preparation.
Ken: di naman. The secret is stuffing the pig carcass liberally with spices and tanglad, rubbing the skin down with a marinade of spices, cooking oil, soy sauce, sugar and/or coke and keep basting the skin with the mixture while slow roasting.
I also prefer Cebu lechon than the manila variety but my girl who lives in Cebu prefers otherwise
foodtrip in cagayan de oro too! :d
anong masarap sa cdo?
Jiro: seriously? Are you sure your gf is cebuana? Manila lechon’s skin is passable, i guess, but the meat is so bland!
The only problem with some of our famed cebu lechon is that some of the more unscrupulous vendors cheat by lopping off quite a bit of the meat between the stomach and ribs before roasting so that the lechon has little meat left. The Talisay vendors are notorious for it. That’s why you always have to stick to buying from reputable vendors like CnT and Allejo.
Phoebe: Actually she only studies in Cebu at Cebu Institute of Technology. She hails from Iligan but she considers herself to be an adoptive daughter of Cebu.
L: CDO? More likely than not the food there is mainly sea food.
Cebu’s Lechon doesn’t meet PETA’s, Kosher and Halal standards.
Jiro: The seafood in CDO is superb!
Lyndon: To me, basically you’re everyday Filipino foods just taste better in CDO.
But actually, while you’re there, you might as well go up to Bukidnon, where it’s even better! The corn and rice in particular are SO mouth wateringly rich. 😛
Jiro: CIT? Malapit na yan sa Talisay. Talisay and Carcar are reputed to have the best lechon in Cebu!
Mary: how’s cdo seafood compared with ozamis?
Ken: halal lechon?
Pheobe: Superb in relation to manila seafood. Never been to ozamis. 🙂
Bisdak Cooking Rocks big time, even if it’s not as atrocious as Manila Street Foods or as exotic as Pampanga. The secret lies in the way they serve food with Sugar.
Guys, let me teach you the secret of Lechon, it’s in the way they prepare the PIG, first, they have to inject the PIG with a Saline/sugar/spices Solution while Ms. Piggy is still alive and kicking and let it to die for about a day or two, then, while the poor porcine is writhing in pain, they fed it with the actual Spices; Tanglad, sibuyas and bawang and Black Pepper, allowing the spices, Finally, the Coup de grace, they hit the poor critter on the neck, an hour before the actual lechon preparation.
Ken: di naman. The secret is stuffing the pig carcass liberally with spices and tanglad, rubbing the skin down with a marinade of spices, cooking oil, soy sauce, sugar and/or coke and keep basting the skin with the mixture while slow roasting.