Yes!! I'm not from Cebu but Cebu province is known for lechon with very unique flavor... Cebu is number one vote rich province in the Philippines and the Province with the best lechon in the Philippines..
im in manila, but honestly speaking brother, cebu's lechon its the best ☺️.. and i am proud to prove that. coz my father is cebuano, and he so much love to cook cebus dishes, and for me Cebuano is the best and delicious to cook.
When I was in Cebu, lechon was one of the main attractions. It's so delicious, tender and juicy. I tried the green stuffing....it was pure salt and immediately had to spit it out, so yea lechon is very salty but it is soooooo good
Hey Geoff. I came across your channel watching your Málaga video. Here to stay👊🏼 I appreciate your will to keep the channel and your adventures going. So all the best with everything!
Manila lechon is very underrated. Manila lechon’s skin I think is treated better and the entire pig is submerged in a brine solution that’s why you don’t see a lot of spice. Laloma is the place to go if you want to compare.
@@PureDetour The one you tried in Manila, Tatang's Lechon, is actually a Cebu-based lechon chain who specializes in boneless lechon belly. Cebu also introduced to the Filipinos the boneless lechon belly dish with Cebu's Original Lechon Belly (COLB) being the pioneer. Lechon in Manila or in Quezon City (fondly called the lechon capital by Tagalogs) is all the same, bland tasting and no flavor unless you dip it in 'sarsa' or liver sauce they call Mang Tomas. Lechon in Cebu, is completely on a different level than lechons in Luzon island and other places in the Philippines.
I strongly disagree. Lechons in Manila and elsewhere in Luzon are really bland and tasteless unless you dip it in a special sauce you call Mang Tomas. Cebu lechon is very flavorful even if eaten as is, no flavor enhancer. But even if you dip the lechon in Manila with Mang Tomas, the meat still doesn't taste that great.
oh my gaaaad! that's all i can say... have you tried Lechon Baka? (Whole Cow Lechon) its also a must try.. it's one of the scpecialties in Ilocos Norte.. it's rare, and you can only find it here, during fiesta season! good advanture brother!!
I have had lechon baka, but only from some local joints here in Manila that I ordered off Grab while I was editing videos. While good, I still prefer Baboy and Manok
For me I like the meat part of the pig, I know the locals like skin and fat parts, but the meaty parts work for me, I have traveled to Cebu a few times and they do try to portray Cebu Lechon capital of Philippines.
Lechon as the Filipinos know it was born in Cebu so I get why they make that claim. As for me, I like all the parts of the pig. Skin, Fat and meat. Bring it
No, it isn't worth the hype. That said, I've had excellent lechon all over the Philippines. I was just over in Lingig, Surigao del Sur on a motorcycle tour last month and the lechon there was just as good as the ones in Carcar. Alejos in Labangon Cebu does a pretty good lechon IMHO..Cheers !!!
I stayed in Labangon during my time in Cebu and was a 5 minute walk from Alejo's. I can confirm they are very good. Maybe not my favourite while in Cebu, but right up there. Thanks for watching and the great feedback, Chris
Lechon's salty coz it's meant to be that salty good. Rice is supposed to be bland coz it's meant to be. Every part of lechon is meant to be matched with parts of rice. Italian sausage/meatball/etc are salty coz they're meant to be that salty good. Pasta is supposed to be bland because it is. Every part of sausage/meatball/etc are salty coz they're meant to be with pasta/bread/potato
Great observation. I will say there is a distinct difference in salt levels from store to store though. CnT was overwhelmingly salty where the others just had a nice salty flavour that also allowed the scallions, garlic and "other" ingredients to shine through
rice is part of the dish and not as a stand alone side dish. Most dishes here comes with rice because the rice is supposed to be eaten along with the food.
@@PureDetour To simplify most of our food is tasty - and the plain rice cuts the taste, the vinegar, calamansi, also cuts the taste that's why most of our food is either dipped in vinegar or dipped in a dipping sauce with calamsi and lots of chillies. We usually do not eat them alone - most of our food should really be paired with rice otherwise we'd lose our appetite because they would be too "tasty"
@@MidnightBloomer, I totally understand that. But I did Cn't and House of Lechon back to back. Literally ate at one and went right to the next to eat again. I ate almost 1 kilo of lechon in the span of 1 hour. There was no way I could add rice to that too and been able to eat it all. Whereas the last two locations in this video I had rice or puso with each location because they were filmed on two different days
That only applies to the lechon made in Luzon. In the Visayas and Mindanao regions, lechon sauce is not the preferred dip as it's non-existent. It's sukang tuba with lots of sili. That's palm vinegar and tons of native chili. If lechon sauce is asked for in those parts, then the person who asked for it is obviously not a local.
@@PureDetour Consider it done. I'm from Mindanao, particularly Siargao, and I also have relatives who live in Cebu. That's why I know what I'm talking about. Lechon sauce is laughed at where we're from.
@@eggy2229, i just got here and will be here for a few weeks.Chicken Inasal is on the list and there may be an entire video dedicated to it Where to next? I don't know yet, but I am leaning toward Davao. If you have suggestions I am all ears. Only thing stopping from going some places is accommodations cost. Seems to be extremely expensive in some of the cities I would like to visit
1. Where did I complain about the price? I said it wasn't cheap but that hardly constitutes complaining 2. "Your money is worth more than pesos" - that is literally the dumbest comment in the history of TH-cam......Congrats I guess🙄
In most instances I would 100% agree with you, but we are talking abut Lechon. If anybody that enjoys food around the world knows one thing about the Filipino food, it is Lechon. And they're absolutely is a hype to it. Bourdain claimed it to be the best pig ever. He single handedly may have put the hype on it, but if you watch, even other vloggers, do too. And he was not wrong. Some are better than others, sure, but it is all pretty damn good. As to Filipino foods having haters, don't pay any attention to them. Those are the same dumb shits that write a blog post saying how horrible the food is in the Philippines and yet you can find them in McDonalds in Bangkok or Rome. They are uncultured and have the blandest palette the world has seen. I am here to tell you that Filipino food has a broad spectrum of flavour profiles and every dish has a distinct variation depending on where you are. And I LOVE ALL OF IT.
I hope you get there too, my friend I am also hoping my finances get sorted out so I don’t have to go back to North America and back to the construction industry
actually, the one you tried in Manila (Tatang's) is NOT authentic Lechon, its just a 'newly created version' and it should NOT be called 'Lechon' but just a 'roasted pork belly' ..... 'Lechon' is the whole animal (pic, cow, chicken) roasted WHOLE ......
Hi Dino, Thanks for the feedback. For the record, I know what Tatang's is offering. I only referred to it as lechon in a previous video because boneless lechon belly wouldn't fit in a thumbnail or a title. As to the comments I made in this video about CnT and House of lechon, I stand by them. Tantang's Lechon belly is better than their authentic lechon. It's not that CnT or House of Lechon were bad, house of Lechon being extremely good, it's just Tantang's had better overall flavour During my stay in Cebu I ate probably 15 kilos of lechon from at least 12 different establishments. Several of them were VERY good and even better than the boneless belly we keep referring to.
Thanks for the tips, but to be completely honest I have had Rico's and it just wasn't very good. I ate lechon from probably 12 different places during my time in Cebu and Rico's was by far the worst one. Other excellent ones that were not featured in this video were Zubuchon and Alejo's *EDIT* just to clarify, it's not that Rico's tasted bad but as far as quality and overall flavour it would fall to the bottom of my list. Much like CnT, Rico's just tasted like a nicely roasted pig and way too salty. You don't get the flavour explosion from all the herbs and spices the pig is stuffed with at Rico's like you do other places
@@j_Mv7907, Zubuchon was phenomenal. If you haven't had Alejo's try them. Tess and Matheo's in Talamban that were featured in this video were also excellent.
I've got to try Matheo's. It just looks surreal in the video with Stanley. Place is quaint and I can always have it to-go and devour it in my own place.
Well, I have spent time in several areas of the Philippines and none of the lechon I have had comes anywhere close to Cebu lechon. Not saying it doesn't exist, but I have not experienced it.
Whats your favourite Lechon in Cebu? These were the only ones that could fit in this video, but there are several others here worth trying out
Yes!! I'm not from Cebu but Cebu province is known for lechon with very unique flavor... Cebu is number one vote rich province in the Philippines and the Province with the best lechon in the Philippines..
Lechon from Carcar market is one of the best I tried. Especially the spicy one. And when compared to the bigger chains its definitely cheaper.
@socsci22, there is no doubt about it. And Lechon is EVERYWHERE you turn
@gpain3192, I unfortunately did not make it to Carcar or to Talisay. And I am regretting not going now.
im in manila, but honestly speaking brother, cebu's lechon its the best ☺️.. and i am proud to prove that. coz my father is cebuano, and he so much love to cook cebus dishes, and for me Cebuano is the best and delicious to cook.
When I was in Cebu, lechon was one of the main attractions.
It's so delicious, tender and juicy. I tried the green stuffing....it was pure salt and immediately had to spit it out, so yea lechon is very salty but it is soooooo good
Lechon. has a life of it's own. Soooo Good
This guy is a cowboy. Straight up Eats dinuguan without hesitation! I agree the Cebuano’s lechon are the best I tasted so far! Great food trip!
Was I supposed to flinch with the Dinuguan? It is one of my favourite things now😀
Hey Geoff. I came across your channel watching your Málaga video. Here to stay👊🏼
I appreciate your will to keep the channel and your adventures going. So all the best with everything!
Hi Cristina, thank you so much. Your support means everything to me
That transition at the start was 👌👌👌
Thank you so much!
Thanks for this wonderful video.
D rice in d woven leaf looked interesting. Very similar to what we called ketupat in Malaysia.
Hi Yasin, always great to see you in the comment section. Thank you so much
@@PureDetour Thank u too. 😄
Reminds me how I really enjoyed eating lechon daily on my 5 days vacation in Cebu City. 😊😊😊
😂😋😂 Yes, I ate entirely too much Lechon while I was there
I’m salivating 😂😂😂
Me too😂
NOW, I'M JEALOUS, CEBU LECHON IS ONE OF THE BEST IN THE WORLD, . . GEOFF UR INTERACTION WITH THE LOCALS COMMENDABLE. . . DAD IS FROM CEBU
Correction Edmund! Cebu Lechon is THE BEST in the world. Trust me, i haver had it in many countries
Atorvastatin is calling, good sir LOL 😀
You got that right 😂🇵🇭❤
Yes it’s WORTH the HYPE 👌🏽👌🏽👌🏽
100%, Frankie. May be the most delicious food on the planet!😁
Yummy 🤤 enjoy your day!!
Hi Suay, thank you so much!
If you are here now in Bacolod you might wanna try the napoleones and the ube piaya!!👌🏼
I will get to work on them immediately. In other news, I am very excited for the upcoming Bacolod videos I am filming here right now
11:36 dinuguan!!! My favourite!! (And the lechon!!)
Hi Rose, I was totally surprised by the dinuguan. It is fast becoming one my favourites too!
That transition is 💯💯
Thank you
Yummy 🤤 now I’m hungry
Hope you enjoyed!
Did you try carcar chicharon while you were in cebu?
Unfortunately I did not. I didn't make it to Carcar or Talisay while I was there. It was a rough month
Omg Yumm!!! ❤
Right?
Try to visit and try also the La Loma lechons in Quezon City
unfortunately I am a long way away from there now
dinuguan the best 🤤👌
Agree, very qucikly becoming one of my go to orders everywhere I go
❤❤❤
❤🇵🇭❤
Manila lechon is very underrated. Manila lechon’s skin I think is treated better and the entire pig is submerged in a brine solution that’s why you don’t see a lot of spice. Laloma is the place to go if you want to compare.
I have no idea, as I only tried the Lechon belly in Manila. Will have try the authentic if I make it back there
@@PureDetour just go to Laloma. If you’re near Manila or Quezon city, it’s not that far.
I am in Bacolod now, so it is pretty far lol
@@PureDetour The one you tried in Manila, Tatang's Lechon, is actually a Cebu-based lechon chain who specializes in boneless lechon belly. Cebu also introduced to the Filipinos the boneless lechon belly dish with Cebu's Original Lechon Belly (COLB) being the pioneer. Lechon in Manila or in Quezon City (fondly called the lechon capital by Tagalogs) is all the same, bland tasting and no flavor unless you dip it in 'sarsa' or liver sauce they call Mang Tomas. Lechon in Cebu, is completely on a different level than lechons in Luzon island and other places in the Philippines.
I strongly disagree. Lechons in Manila and elsewhere in Luzon are really bland and tasteless unless you dip it in a special sauce you call Mang Tomas. Cebu lechon is very flavorful even if eaten as is, no flavor enhancer. But even if you dip the lechon in Manila with Mang Tomas, the meat still doesn't taste that great.
oh my gaaaad! that's all i can say... have you tried Lechon Baka? (Whole Cow Lechon) its also a must try.. it's one of the scpecialties in Ilocos Norte.. it's rare, and you can only find it here, during fiesta season! good advanture brother!!
I have had lechon baka, but only from some local joints here in Manila that I ordered off Grab while I was editing videos. While good, I still prefer Baboy and Manok
@@PureDetour thoughts are the same. I love it when its cooked right.
the best lechons are in talisay. they are well spiced to the bones
Nice place but I never been in cebu ❤❤
Hope you get the opportunity to one day
@@PureDetour yeah I hope so
This guy should be a professional food critic. He is as good as one of my favorite, Mark Weins.
Way too kind of my friend. Mark Wiens is my favourite too
@@PureDetour Nah, You don't do that goofy, over the top and fake facial expressions that Wiens does all the time. You my friend is the real deal.
Thank you so much, Chris
For me I like the meat part of the pig, I know the locals like skin and fat parts, but the meaty parts work for me, I have traveled to Cebu a few times and they do try to portray Cebu Lechon capital of Philippines.
Lechon as the Filipinos know it was born in Cebu so I get why they make that claim.
As for me, I like all the parts of the pig. Skin, Fat and meat. Bring it
the best lechon in cebu you can find in "CARCAR and TALISAY" Cebu.
No, it isn't worth the hype. That said, I've had excellent lechon all over the Philippines. I was just over in Lingig, Surigao del Sur on a motorcycle tour last month and the lechon there was just as good as the ones in Carcar. Alejos in Labangon Cebu does a pretty good lechon IMHO..Cheers !!!
I stayed in Labangon during my time in Cebu and was a 5 minute walk from Alejo's. I can confirm they are very good. Maybe not my favourite while in Cebu, but right up there. Thanks for watching and the great feedback, Chris
Where is Angela? I miss her😊
So do I.
th-cam.com/video/CI1sktGBE2A/w-d-xo.html
Lechon's salty coz it's meant to be that salty good. Rice is supposed to be bland coz it's meant to be. Every part of lechon is meant to be matched with parts of rice.
Italian sausage/meatball/etc are salty coz they're meant to be that salty good. Pasta is supposed to be bland because it is. Every part of sausage/meatball/etc are salty coz they're meant to be with pasta/bread/potato
Great observation. I will say there is a distinct difference in salt levels from store to store though. CnT was overwhelmingly salty where the others just had a nice salty flavour that also allowed the scallions, garlic and "other" ingredients to shine through
rice is part of the dish and not as a stand alone side dish. Most dishes here comes with rice because the rice is supposed to be eaten along with the food.
@@PureDetour To simplify most of our food is tasty - and the plain rice cuts the taste, the vinegar, calamansi, also cuts the taste that's why most of our food is either dipped in vinegar or dipped in a dipping sauce with calamsi and lots of chillies. We usually do not eat them alone - most of our food should really be paired with rice otherwise we'd lose our appetite because they would be too "tasty"
@@MidnightBloomer, I totally understand that. But I did Cn't and House of Lechon back to back. Literally ate at one and went right to the next to eat again. I ate almost 1 kilo of lechon in the span of 1 hour. There was no way I could add rice to that too and been able to eat it all. Whereas the last two locations in this video I had rice or puso with each location because they were filmed on two different days
@@PureDetour wow! I didn't know you shot this whole video in one go... I thought for several days. You got my respect now.
sometimes in bigger places and in the malls the quality of the lechon is not that good.
Are you sure a deep fried leaf is really considered a vegetable? Seems like a stretch...😂
Total stretch on my part. But the kangkong was still there and was better than no kangkong at all😂
Before we had a death sentence a man sentenced in electric chair would order LECHON as his last meal……lol
i can't say that I would blame them. Can you really think of a better last meal?
lechon is better with the lechon sauce called Mang Tomas.
That only applies to the lechon made in Luzon. In the Visayas and Mindanao regions, lechon sauce is not the preferred dip as it's non-existent. It's sukang tuba with lots of sili. That's palm vinegar and tons of native chili. If lechon sauce is asked for in those parts, then the person who asked for it is obviously not a local.
@alannavx, I need you to follow every one of my videos from here on out and answer all of these types of questions and suggestions for me. lol
@@PureDetour Consider it done. I'm from Mindanao, particularly Siargao, and I also have relatives who live in Cebu. That's why I know what I'm talking about. Lechon sauce is laughed at where we're from.
the most death defying mukbang ever
Hahaha, I don't about that but I thank you for the compliment
@@PureDetour I mean lechon is quite unhealthy so you know what I mean xd
@@eggy2229, Totally fair. I am in Bacolod now, so i am trying to watch my pork intake because I ate so much of it in Cebu🤣
@@PureDetour what are your next locations after bacolod? Btw you should try chicken inasal and piaya while you are still there
@@eggy2229, i just got here and will be here for a few weeks.Chicken Inasal is on the list and there may be an entire video dedicated to it
Where to next? I don't know yet, but I am leaning toward Davao. If you have suggestions I am all ears. Only thing stopping from going some places is accommodations cost. Seems to be extremely expensive in some of the cities I would like to visit
Why are you complaining about how much the food is. Your money is worth more than pesos
1. Where did I complain about the price? I said it wasn't cheap but that hardly constitutes complaining
2. "Your money is worth more than pesos" - that is literally the dumbest comment in the history of TH-cam......Congrats I guess🙄
Anything to do with any filipino food is has more haters than hype, I am kinda cracking up you even put the word "hype" in the title.
In most instances I would 100% agree with you, but we are talking abut Lechon. If anybody that enjoys food around the world knows one thing about the Filipino food, it is Lechon. And they're absolutely is a hype to it. Bourdain claimed it to be the best pig ever. He single handedly may have put the hype on it, but if you watch, even other vloggers, do too. And he was not wrong. Some are better than others, sure, but it is all pretty damn good.
As to Filipino foods having haters, don't pay any attention to them. Those are the same dumb shits that write a blog post saying how horrible the food is in the Philippines and yet you can find them in McDonalds in Bangkok or Rome. They are uncultured and have the blandest palette the world has seen.
I am here to tell you that Filipino food has a broad spectrum of flavour profiles and every dish has a distinct variation depending on where you are. And I LOVE ALL OF IT.
@@PureDetour Same here man, good talk, I myself miss some Pancit right now, and some Andok's chicken; keep up the good work.
One of my new favourites is humba. Literally lose my mind with every bite I take. I’m in Bacolod now, so let’s see which one grabs me here
@@PureDetour i just hope i can get my finances together anf get back to ph, its been over 3 years now
I hope you get there too, my friend I am also hoping my finances get sorted out so I don’t have to go back to North America and back to the construction industry
actually, the one you tried in Manila (Tatang's) is NOT authentic Lechon, its just a 'newly created version' and it should NOT be called 'Lechon' but just a 'roasted pork belly' ..... 'Lechon' is the whole animal (pic, cow, chicken) roasted WHOLE ......
Hi Dino, Thanks for the feedback. For the record, I know what Tatang's is offering. I only referred to it as lechon in a previous video because boneless lechon belly wouldn't fit in a thumbnail or a title. As to the comments I made in this video about CnT and House of lechon, I stand by them. Tantang's Lechon belly is better than their authentic lechon. It's not that CnT or House of Lechon were bad, house of Lechon being extremely good, it's just Tantang's had better overall flavour
During my stay in Cebu I ate probably 15 kilos of lechon from at least 12 different establishments. Several of them were VERY good and even better than the boneless belly we keep referring to.
"Its not authentic" another du mbassssdd wana be mr know it all... all lechon is fcukin authentic its just different version.....
oh no, you went to the wrong Lechon place in Cebu. all the food vloggers go to Rico's lechon house. the real Lechon and the best sauce they have.
Thanks for the tips, but to be completely honest I have had Rico's and it just wasn't very good. I ate lechon from probably 12 different places during my time in Cebu and Rico's was by far the worst one. Other excellent ones that were not featured in this video were Zubuchon and Alejo's
*EDIT* just to clarify, it's not that Rico's tasted bad but as far as quality and overall flavour it would fall to the bottom of my list. Much like CnT, Rico's just tasted like a nicely roasted pig and way too salty. You don't get the flavour explosion from all the herbs and spices the pig is stuffed with at Rico's like you do other places
Zubuchon hands down real good. 👏👏👏
@@j_Mv7907, Zubuchon was phenomenal. If you haven't had Alejo's try them. Tess and Matheo's in Talamban that were featured in this video were also excellent.
I've got to try Matheo's. It just looks surreal in the video with Stanley. Place is quaint and I can always have it to-go and devour it in my own place.
You will love Matheo's
There are better lechons all over the Philippines, that much I can say...
Well, I have spent time in several areas of the Philippines and none of the lechon I have had comes anywhere close to Cebu lechon. Not saying it doesn't exist, but I have not experienced it.