I try the lechon from talisay Cebu so yummy and delicious So tasty and flavorful 😋 OMG I can't move on so crispy, crunchy and it's taste good😋 Cebu lechon is the BEST 👌👍🏻😋
looks really good!! but how can you make the skin crunchy, as in melt in your mouth crunchy? do you have to sprinkle it with water as what other chefs say? i hope to be enlightened.. thank you
If it’s crunchy, it won’t melt in your mouth. Melt in your mouth has to do with moist and slow cooking. There are several ways to get the crunchy skin and I usually do a combination of them. Before baking: Score the skin - cut the surface on the skin (make sure you only cut the thick surface, not the fat underneath it). This should be your first step After trussing, Salt the skin then place it in the fridge for a few hours or overnight. Pat the skin dry before baking. During baking: After the initial baking time, I crank the over to the highest setting and continue to cook for 15-30 minutes to crisp the skin. I’ve been roasting lechon this way for years and have always had crispy skin. In fact, these days, I don’t roll and truss the slab anymore, since sometimes the edges don’t crisp up. I just make a big pocket in the slab, put my stuffing there and bake it flat
Hafa Daiboi hello po. I will be making this for Christmas. I cook crispy belly the way you do, scoring the skin after boiling for 10 mins then place in the fridge for a few hours or overnight. But this time, I want to try rolling the belly and stuffing it. My question is, ano po ang • trussing’? Thanks po sa response.
I am from Cebu. Sorry to say this but Rico's lechon is NOT the best lechon in Cebu. You want the best lechon in Cebu, go to Talisay. They have the best lechons out there.
Just saw this. Well, I visited Cebu and for me CNT Lechon taste better than Ricos..Well, according to taste. The best taste is the one you like, not someone else taste.
Looks GREAT !!!! But... two to three hours ? That's a HUGE variance... Can you be a little bit more specific on what to look for, like internal temperature (165 degrees Fahrenheit) perhaps ? Thank you.
You tagalogs are always trying to be so extra. Who adds tomatoes to lechon stuffing? Lol! You only need DRY aromatic ingredients for seasoning. I have no idea what the tomatoes are for or what benefit they'll have to the seasoning. Also basting with soy sauce and oil is the best way to make it crispy in the oven. You had to RE-FRY it in the skillet which is a fail because you should never have to. I doubt Rico does!
I usually air dry the skin in the fridge overnight after using a meat tenderizer tool and poke a lot of tiny holes on the skin. I find that the key is to keep the skin DRY... If I have time, I have smothered SEA SALT on the skin for 30 minutes or so, then wipe it totally dry. This helps draw the moisture out. Bon Appetit!!!
I agree. Ricos Lechon is the best. First to introduce spicy lechon.
I try the lechon from talisay Cebu so yummy and delicious
So tasty and flavorful 😋
OMG I can't move on so crispy, crunchy and it's taste good😋
Cebu lechon is the BEST 👌👍🏻😋
It’s so crispy and looks so delicious! Next time we’ll try your recipe! Thank you Chef! 🙏❤️
What function in electric oven to be used Bake or Grill or Fan Grill or Upper heat
looks really good!! but how can you make the skin crunchy, as in melt in your mouth crunchy? do you have to sprinkle it with water as what other chefs say? i hope to be enlightened.. thank you
Coconut water works perfectly
If it’s crunchy, it won’t melt in your mouth. Melt in your mouth has to do with moist and slow cooking.
There are several ways to get the crunchy skin and I usually do a combination of them.
Before baking:
Score the skin - cut the surface on the skin (make sure you only cut the thick surface, not the fat underneath it). This should be your first step
After trussing, Salt the skin then place it in the fridge for a few hours or overnight. Pat the skin dry before baking.
During baking:
After the initial baking time, I crank the over to the highest setting and continue to cook for 15-30 minutes to crisp the skin.
I’ve been roasting lechon this way for years and have always had crispy skin. In fact, these days, I don’t roll and truss the slab anymore, since sometimes the edges don’t crisp up. I just make a big pocket in the slab, put my stuffing there and bake it flat
Hafa Daiboi hello po. I will be making this for Christmas. I cook crispy belly the way you do, scoring the skin after boiling for 10 mins then place in the fridge for a few hours or overnight. But this time, I want to try rolling the belly and stuffing it. My question is, ano po ang • trussing’? Thanks po sa response.
LégumesEtFleurs trussing is just trying a piece of meat with string so it will retain its shape while cooking. It’s mainly for cosmetic purposes.
if you sprinkle with water, the skin will look like chicharon.
Cool dad! Meron ng successor cook si Sir. Yuuummy recipes! Thx po!
Bakit hindi ninyo hiniwa ang belly ng mga diagonal cuts para pumasok ang lasa?
No need. I did the same and still flavorful.
nice recipe. wouldn't it be better for the bay leaf to be whole? to avoid eating it. or does it dissolve in the processor?
You don't need bayleaf. No effect on flavour really
WE cook lechon her in cebu we don use or mix kamatis or tomatoes' in the lechon an we dont use also patis sir . salt only to add flavor..
I am from Cebu. Sorry to say this but Rico's lechon is NOT the best lechon in Cebu. You want the best lechon in Cebu, go to Talisay. They have the best lechons out there.
Just saw this. Well, I visited Cebu and for me CNT Lechon taste better than Ricos..Well, according to taste. The best taste is the one you like, not someone else taste.
Looks GREAT !!!! But... two to three hours ? That's a HUGE variance... Can you be a little bit more specific on what to look for, like internal temperature (165 degrees Fahrenheit) perhaps ? Thank you.
At 4:56, “after 2 to 3 hrs in the oven”. An hour is a big difference, ano ba talaga?
depende kasi sa size ng lechon na lulutuin mo. minsan common sense din.
We want more cooking shows from chef sandy
Huwag lagyan nang tamatis yung lechon kasi madaling mapanis yung lechon.
di na aabutin ng panis kung mauubos naman agad lolx
okay n sana, nag fried pa. lol additional mantika. lol
ANG SARAP NG LECHON PERO MAS MASARAP SI FRANCO!!!
350degrees Celsius?
Sobrang init yan haha. Tingin ko in Fahrenheit yan
Yummy😆
Maybe add one more hour To 3 hrs so as not fry the lechon. just a suggestion
Don't put tomato
epic fail , gummy skin.lmao
boneless kau diyan pag tumaas ang bp nu😂😂😂at ang uric acid😩
You tagalogs are always trying to be so extra. Who adds tomatoes to lechon stuffing? Lol! You only need DRY aromatic ingredients for seasoning. I have no idea what the tomatoes are for or what benefit they'll have to the seasoning. Also basting with soy sauce and oil is the best way to make it crispy in the oven. You had to RE-FRY it in the skillet which is a fail because you should never have to. I doubt Rico does!
I usually air dry the skin in the fridge overnight after using a meat tenderizer tool and poke a lot of tiny holes on the skin. I find that the key is to keep the skin DRY... If I have time, I have smothered SEA SALT on the skin for 30 minutes or so, then wipe it totally dry. This helps draw the moisture out. Bon Appetit!!!