BEST LECHON in Cebu + SISIG that will make your grandma cry | Where to eat in Cebu City

this is crazy today we are on the island of sebu in the philippines now sebu is famous for their pork suckling pig and if I am going to try suckling pig I want to try the

best

and that is why we are at Rico's suckling pig facility

where

they are preparing 2,000 to 4,000 pigs every month and I am lucky to be next to the man. Thank you very much for inviting me. Basically I want to see the whole process from the beginning to eating it and the first thing you do is everything. the pork, yes, first we put scallions inside, we are putting a little bit of green onion even in the neck cavity, yes, basically any

where

there is room inside, we want to fill it with delicious flavors that

will

permeate the meat, so here we have a crushed garlic, oh, it smells amazing, put inside St.

I'm the first to discover the first spicy Lon in the Philippines, so of all the people who made Leon, no one thought to put some chilies inside, no, so You are the first to put these chilis. inside the pig yeah wow that's a lot of peppers this pig

will

definitely have heartburn after this we put salt inside the salt okay let me know if you want me to help you. I can also put my hands on a pig, okay, you can put it too. uh okay cool I feel like this is like uh Martha Stewart I think this is it for the spices so now that we have our sewing kit these are big needles let's see the master at work it's probably a good practice for a nurse or something.

If you had a nurse and she said, well, what is

your

experience? I worked at Ricos for about 5 years. I sewed all the pigs that would work for me. I can never be a seamstress. This is not easy, so we are going to cross paths. braid it to

make

sure it stays closed and then we just have to sew the collar oh my god I feel like I'm on a battlefield in World War II you're going to

make

it I'm almost done I haven't stabbed him I myself, yet, I'm sorry if there are any pig lovers watching this video.

I'm also a pig lover, but for a different reason, bam, what's the next step? Coloring, this coloring, yes, I thought it was Coca-Cola soy sauce. this is soy sauce yeah oh soy sauce okay you can put soy sauce you put

your

hand in some soy sauce and you just massage it like it's your girlfriend hey are you having a long day at work? baby, lady soy sauce is great for your skin, by the way, if you want your skin to be delicious and crispy, ladies, try some soy sauce roll up, good pork, are you afraid of us showing you your recipe secret?

Are you afraid of that and also of the feet the feet okay if the only thing we don't eat is the Oink let's cook this 2 3 okay I lift weights you're going to show me how it's done here almost any animal could be a piglet right like a chicken piglet , we also have goat suckling pig, so just on a spit yeah, how long do I need to make this? Do you want 1 hour and 40 minutes? 1 hour and 40 minutes yeah oh so you used to do it this way when you were young yeah we're using a machine now a machine obviously this is the old style of making your rotisserie.

In this place they take out so many pigs, so many piglets every day that they don't do it this way. They have machines that we're We're going to go see in a second bye, we saw how they used to do it and we're going to see how they do it now, oh my gosh this is crazy so they have the machines here these skewers are different. Obviously they are steel skewers so they can clean them and reuse them every time and they have them connected to this machine spinning them at the precise speed, this is between 100 and a billion degrees, their skin is turning brown and you can actually hear it. sizzling as they pass along the way to the vegetarians thank you for your patience in this video there's something interesting that happens because when we move on from the raw white pork it's a little disconcerting it's a little strange looking and this is where the pigs start.

To make it look like real food, pork is like this vessel perfectly designed to be roasted and cooked in its own juices, the skin keeps everything in, the fat adds moisture and then it just adds and sends all that flavor into the protein so that each layer while eating again is absolutely delicious, whether it's a foot or a little belly fat or an ear, okay, look, we don't want the piglet to get dirty, sometimes you have to clean them a little Rico, uh, man, I noticed that He's mopping the pig, right? that's a sauce mop, yeah that's a sauce mop, yeah, like the other one, like soy sauce, yeah wow, same thing, that's how crazy this level of production is, they're not using a little brush, they have a sauce mop from here going to the restaurant.

I go straight to the restaurant and it's ready to eat. I could fall in love with you right here right now. Yes, yes, I could wow. What's going on here? What are we doing now? We're going to like a portion of the length that we are. We are in our choir she will cut it first she will make the legs do you have to be strong? 'cause she just took that whole hog out of there, man, oh my god, her skin just came off. a pig produces how many servings of piglet for people, about 28 kilos 28 26 to 28 kilos, so for me that would be lunch and dinner without head Head meat Head meat is one of the

best

meats, that's what which I always say, that's where we get also for the SE SE the main as a special ingredient of SE SE is the head Parts of the head part of the meat of the head you have SE here yes I can try it yes, we will definitely try it Hi, hi First of all, thanks for the hat.

I saw the chef like a domina like a virtuoso of the C he took red pepper green pepper onion oyster sauce some extra special seasonings and then real pieces of pig face pig face maybe there was some nose, there could be some cheek, there could be a little forehead, all together and ears and ears, yeah, don't forget the ears, honestly, I've never seen anything that looks more delicious and that's not just because it's 3:00 p.m. and I still haven't eaten today they brought me a bowl. Can I eat it here? Yes, it was nice, it was nice, but I'm going to eat it straight from the hot pan.

Oh, and then before serving, he melted some butter. on this hot plate and then they just dumped everything on top oh, a lot of people in the US think that maybe eating pig's face is weird, except they also eat hot dogs. I think this is the first time I have taken the C in the Philippines in abundance. meat there is the crispy skin ready, I could fall in love, I'm getting excited about all these chefs that I don't want, I don't want to cry in front of the chefs, the meat is grilled so perfectly with a little extra butter that I like the extra butter, this is one of the best things I have ever eaten in my life, I really didn't hear that from you, this was absolutely amazing.

I'm going to stop eating so the cameraman can try a little and now we're going to finally try just the it's strange when it's like no time has passed anything has changed like can L to build to last there are details let's not get stuck in we seen the pigs how to stuff them how to roast them how to cut them into small pieces and now the reason why we are here the king of his delicious suckling pig with the same delicious are you ready? okay, so we have this beautiful, yes, little can of rice, yes, yes, put some on the plate, yes, now we are going to make our sauce that we are going to put. in a little bit of vinegar and a little bit of soy sauce and you're going to squeeze the squid in there like this yeah it's good yeah just as good as the Filipino yeah thank you so I've been looking at this skin all day listening to it crunch When I was at the steakhouse and I saw this pretty woman cutting it over here, she was cutting it into little pieces.

Pink skin has never looked so delicious. Let's try it. OMG, incredibly crispy. Wait, let's have another crunchy bite. They like it when I crack the microphone so they can hear it, okay, I don't know if they really like it. I like some of the tender suckling pig. I put the meat here, yes, and then I eat some rice with my hands. I like it. okay, oh this is so smooth, so smooth, so oily, so good, oh my god, that's amazing, super juicy, it's smooth, it has so much flavor and then you put vinegar in there too and it adds a different kind of pop and a little bit of freshness with the calamansi with that citrus, amazing, nice and big hunka meat, this is the spicy

lechon

that was essentially invented by this man by putting the chilies inside the pig before roasting it, it's a party in my mouth, this one is great, it's just a little bit spicy, it's not really spicy, it just adds a different kind of flavor to it, mainly a spicy flavor.

This is probably one of the best meals I have ever had in my life and absolutely my favorite thing I have ever eaten in the world. The Philippines so far goes beyond culture, it's a pig, so many cultures eat pork or eat pork, I should say, and if done right, it transcends borders, okay, today we'll bring the nations together, guys. I'm going to end this video so I can eat without looking at a camera and trying to think of interesting things to say if you find yourself in Sebu City. I promise you won't be disappointed if you come here.

The experience goes far beyond the food. The hospitality here is amazing. Just photograph with these people. I have been nothing short of generous, you have helped us in every way possible, so I would like to thank you. I'd shake your hand, but it's full of pork fat, so can we mash it up? No, it's okay, we're still okay. A pork fat handshake. greetings, thank you very much and Salam, okay, cut. I could fall in love with you right here right here right now yeah yeah I could fall in love with you