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

this is this is insane today we are on Sebo island in the Philippines now subbu is famous for its Portland's own and if I'm going to trial atone I want to try the best and that's why we are at Rico's latrone facility where they're preparing 2,000 to 4,000 pigs each month and I'm lucky enough to be standing next to the man himself Rico thank you very much for having me basically I want to see the whole process from beginning to eating it and the first thing you do is dr. Pig yes first which looks great on the inside we're putting a little green onion even into the neck cavity yeah basically anywhere there's space inside we want to stuff it full of delicious flavors that are going to permeate into the meat so here we have crushed garlic repeat a step and the first one we'll discover the first spicy liquid in the Philippines so of all the people making much on nobody thought to put some chilies inside now you're the first one to put the chilies inside the lechon yes wow there's a lot of peppers this pig is definitely going to have heartburn after this look so it's salt okay let me know if you want me to help I can put my hands in a pig - okay okay look look what alright cool I feel like this is like Martha Stewart I think this is all for the spices inside so now we have our sewing kits this is a big needle let's see the master at work this is probably good practice for a nurse or something if you had a nurse and she's like well what's your experience well I worked at Rico's for about five years I sewed up all the things that would work for me I can never be a seamstress this is not straight then we're going to kind of cross braid it to make sure it stays closed and then we just got to sew up the neck oh my god I feel like I'm in a battlefield in World War two you're going to make it I'm almost done I have not stabbed myself yet I'm sorry there's any pig lovers watching this video I'm also a pig lover but for a different reason BAM duh and what is the next step bellowing is another right yeah I thought that was a coca-cola 30 times si so soy sauce okay when you put your hand in some soy sauce and you just try to just kind of massage it like like it's your girlfriend hey do you have a long day at work man soy sauce ladies is great for your skin by the way if you want your skin to be delicious and crispy ladies try some soy sauce roll over good pig are you afraid we're showing your secret recipe are you afraid event no so then the piece okay yeah the only thing we don't eat is the link we're going to go please one two three oh that's alright I lift weights you're gonna show me how it's done here almost any animal could be letran right like chicken much on wheels you'll have good go touch on so just on a rotisserie yeah how long do I need to do this do you want to okay Mimi one hour forty minutes yes oh so you used to make it this way when you are young yes we are using no machine machine obviously this is the old style of doing the rotisserie this place they're putting out so many pigs so much electron each day that they don't do it this way they have machines which we're going to go see in a second i we saw how they used to do it and we're going to see how they do it now oh my gosh this is this is insane so they've got the machines here these skewers are different they're obviously steel skewers so they can clean them and reuse them every time and they've got them attached to this machine rotating them at the precise speed this is between a hundred and a bajillion degrees the skin is turning brown and you can actually hear it crackling as they turn by the way to the to the vegetarians thanks for your patience in this video there's something interesting that happens because when we go from the raw white pig it is a little disconcerting it's a little strange-looking and this is where the pigs start to look like actual foods the pig is like this perfectly designed vessel to be roasted and cook in its own juices that skin keeps everything inside the fat adds moisture and then it's just adding and sending all that flavor to the protein so every layer while you're eating is absolutely delicious whether it's a foot or it's a belly fat or in here okay look we don't want the lechon getting dirty sometimes you got to mop him off a little bit Rico ah my man I notice he's mopping the pig is he does that a sass-mouth yeah that's a soft swap yes like they di doing like soy sauce yeah Wow the same that's how insane this level of production is they're not using a little brush they have a soft mop from here going to the other seven just going right into the restaurant and it's ready to eat [Music] I could [Music] I [Music] Wow what's going on here what do i doing now we're going to like apportioning a building John where our chopper will pop it first and she will be doing the feet do you have to be strong because she just lifted that a whole pig out of there dude oh my god the skin it just comes right off one pig makes how many portions of lechon for b-bomb around 28 kilos when you kid out so I just thinks it's uneven so that for me that would be lunch and dinner off with his head head me had me at some of the best meat that's what I always say that's where we get also for taking that mean like special ingredient or teasing is if the head part the head five oh god the head meet you guys have seasick here yeah can I try it yellow China the definition [Music] hi there hello first of all thank you for the Hat yeah I saw the chef like a master like a virtuoso on the CT he took red bell pepper green pepper onion oyster sauce some extra special seasonings and then real chunks of big face big thing when maybe there's some knows there could be some cheek there could be a little forehead all together and an ear and yet yeah do not forget the years honestly I've never seen coming that looks more delicious and that's not just because it's 3 p.m. and I haven't eaten yet today they brought me a bowl to eat it off of here yeah this was he cute this wasn't any good but I'm just going to eat it right off the hot pan oh and then support plating melted some butter on this hot plate and then just dumped everything on top Oh a lot of people in the US think that maybe eating the pink base is strange uh-huh except for they also eat hotdogs I believe it's my first time having the Cece in the Philippines plenty of meat on there there's the crispy skin what it's making me emotional all these chefs I don't want I don't want to cry in front of the chef's the meat is roasted so perfectly with the little extra butter I like the extra butter this is one of the best things I've ever eaten really no to me in that from you this was absolutely amazing I'm going to stop eating so the camera guy can try some and now we're going to try finally gelatine Nellie on clean it's fresh when in fact no time has passed the birthday I can no fall there are decays let's not get stuck we have seen zipping how to stop them how to rotisserie them how to cut them into little pizzas and now the reason we are here the king of several Rico's LeSean with Rico himself are you ready okay so we have this beautiful ya little tuna for most people yeah yeah scoops them on the plate yeah now we're going to make our sauce we're gonna put in some vinegar and some soy sauce you're going to squeeze the column on C in there like that yeah the good yes yes yes good as a Filipino yes thank you so I've been looking at the skin all day hearing it crackle when it was on the rotisserie and I saw this next woman cut it up over here she was hacking it into little pieces peach skin has never looked so delicious let's try it on oh my god unbelievably crunchy hold on let's have another bite crunch can they like when I crunch into the mic so then they can hear it all this I don't know if they're really like that I like it some of the Letran so tender I put the meat in here yeah and then just eat some rice with my hands i like it easy alright oh is this toe song so soft so fatty this good ohm because that's incredible super juicy it's soft it has a ton of flavor to it then you put the vinegar on there too already there's a different kind of pop to it and a little bit of freshness for the column on theme with that citrus unbelievable nice big hunk of meat this is the spicy LeSean which was essentially invented by this man right here by putting the chilies inside of the pig before roasting it's a fiesta 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 foods I've had in my life and absolutely my favorite thing I've eaten in the Philippines so far it goes beyond culture it's a pig so many cultures eat pig or eat pork I should say and they've done correctly it transcends borders and we're bringing nations together today 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 several City I promise you you will not be disappointed if you come here the experience goes well beyond the food the hospitality here is amazing just shooting with these people they've been nothing short of generous helping us in every way possible so I would like to say thank you I would shake your hand but it's full of I like that so can we found it no okay we all right for that handshake all right Cheers thank you so much headed solid my gut [Music] right [Music] I [Music]

Channel: Best Ever Food Review Show

Views: 6,847,868

Keywords: best lechon, cebu city lechon, best lechon cebu, best lechon philippines, best sisig philippines, sisig review, best ever food review show, rico's lechon, sisig cebu city, best sisig, lechon sisig, sonny side, philippines review, where to eat in cebu city, where to eat cebu city

Id: cQyoDpQuDpI

Length: 11min 44sec (704 seconds)

Published: Mon Jun 26 2017

Reddit Comments

[u/[deleted]]

Hey, /u/sonnythekid the way you look at her at 5:23 is hilarious. Thanks for the vid.

[u/[deleted]]

Lechon + sisig. Oh my God.

[u/[deleted]]

oh thank god, its not another zubuchon post. try alejo's too.. it is wonderful!

[u/vonkriegstein]

Damn Sonny, you never fail to make me salivate and laugh just watching your vids.

[u/[deleted]]

I need to try this place the next time I am in Cebu.

[u/dark_z3r0]

Your grandma is crying probably because she's not feeling well from all that cholesterol.

[u/jpatricks1]

Booking a flight to cebu now