Hey everyone hope you're having an amazing day. It's Mark Wiens I'm in Cebu which is the capital of lechon in the Philippines and probably in the entire world which is roasted pork. They take it to the next level today. I'm hanging out with my friend Stanley he is a lechon connoisseur.

It is really heavy. it's on tour. They've been selling lechon for more than 50 years already. We're gonna visit Talisai City where at Lechon actually originates that flavor is insane.

We're gonna see the entire process of how they fill the pigs, how they marinate them, and how they roast the lechon. and then we are going to eat some huge belly slices, some giant pieces. The pork juices are going to be out of control. There's going to be a lot of lechon.

It's gonna be irresistibly delicious. and I'm gonna share all of the food with you right now in this video. You're not going to want to miss any of it. There's gonna be so much action and so much delicious Foreign.

We are in very good hands. Today we are hanging out with Stanley who is a local lechon connoisseur. I think he's tried and made videos about almost every place to eat lechon in. Cebu Today's we will going to witness the best lechon here in Cebu Well the most wanted street right together with Mark wins and we've just arrived to the first place.

Downstairs is let your nerve being roasted already! Oh man. So we stepped out of the car and immediately it's just this cloud of smoke that just greets you. the Aromas the aromatics. It smells so good here.

They already have like 20 pigs on the fire. Roasting the Aromas in here are almost irresistible. Oh man, this is that's I. Cannot wait to try it.

Thank you. Then he just makes it look so easy. He does it so fast, tying up that pig, skewering it. Um, like sewing it up.

but that takes some serious experience to get all those ties right. But you man, he does it so fast. So well. So that Pig gets stuffed with a combination of salt, there's spices like Bailey's and a little bit of star anise.

And then there's garlic. And there's uh, onions. red onions. But then one of the main seasonings that gets stuffed into the belly that makes it the Cebu election is the green onions.

um, or scallions that go into that belly. They just like put in a a bunch of those spices and green seasonings and then tie it up. Oh man, it makes it look so easy to sewing up that pig. Foreign.

The final process when the pigs are all sewed up and and stuffed. Then they get brushed paint, brushed and mopped with a soy sauce mixture that's going to crisp it by the skin and then just add that intense flavor and that's going to go directly over to the roasting station. Foreign. Does this place mainly sell out right in the morning? Like from yeah onwards, But I believe? Uh, it will be finished only for two hours hopefully.

but sometime lunch? Yeah, they can still sell. but so like in two or three hours, they're done early hours, early early in the morning. you gotta get. you gotta wake up early for Electron.

And Cebu yes because eating the churn is fresh I'm from the charcoal, it will multiply the um. deliciousness. Yes, maximize the flavor. Okay, that's it.

So we have. We have seen the process of them stitching up the pigs, filling the pigs with the cavity with all those spices. Now we're gonna move over and watch them as they're roasting. There you go.

How long they roast? Stanley Just it will cook only two to three hours. But regular lechon are usually cooked three to four hours slowly roasted to make sure to make it. Perfection Okay, very smooth. uh, soft meat inside? okay, crispy skin outside? okay.

And that smoke that comes off that hissing as the fat drips down into those coals releasing that? Smoky Aroma It is actually irresistible. Your mouth will water you. You just cannot wait. The anticipation is almost irresistible.

They have kind of an automatic rotisserie machine where the pigs are constantly rotating on their own, and then they also have some manual rotating over here where they just continually keep it rolling so the skin doesn't burn so it evenly roasts throughout the entire. Pig How long have you been selling lechon? Uh, almost 30 years. Almost 20 years? Wow. And is it a family family recipe? Yeah, family family recipe, family business.

We sell uh. 10 to 15 lichen only five o'clock in the morning until 12 in the afternoon? Wow. Yeah. Great.

Oh no. they're transferred. Okay, so the first pigs are coming up. It's almost 6.

A.M Oh It's leaking. Oh it's a waterfall of juice coming up. You've got to give it up for the lechoneros, who are the guys that roast the lechons. They're so hard working, that's so much heat radiating off that fire.

But the first pigs come up. They're literally just like a waterfall of juices coming out of them. And they're so crispy, so perfectly golden that Aroma that steam the insides. Wow, This is it.

This is it. Oh wow. you can get it worked. So this is it.

So you first were Queens See it makes me more hungry. I'm speechless. Right off the Pig and the aroma look at it's like a steam vapor from the cavity of the pig is coming out. All of that that Aroma stand like you first bite.

Yeah, together. yeah, let's do it. The volume mucks it down. Okay so the crispiness this is it.

Oh amazing. Oh wow. This is the best time to have lechon that don't break first in the morning. Oh, you have to make sure you chew really well or it will cut you.

It's that crispy. it will cut your mouth. even the skin has absorbed like the green onion flavor. And that's sea salt.

all the way through all the spices, the sea salt will spread out in the whole body of the electronic. Oh wow that is amazing. Yeah sure. so you can see the smoke right if you smell it I know it will make it more hungry I want to bathe in it? Laughs Okay and so again they roast it downstairs in the pits and then you come upstairs where they sell it and where of course we can eat it.

Wow this side is packed. Yeah back a lot of meals in the morning. So not just the Chon we have also our we call it kinilo. So these are sea cucumbers like seaweeds.

Oh yeah yes how are you? hello hello. So there you go. We need a big plate for this and we will bring you there on the table. So let's come here.

let's go. The moment has finally come. Oh and we got a giant belly slab. All right Stanley We saw the preparation in the process.

they hack it up in front of you. It's hot, it's fresh. It is so good. You are the king of lechon.

Oh Stanley knows exactly to order that Center belly piece and the whole slab. Let's go. This is over 80. Yeah, this is it.

the unbearable weight. Look at that skin. look at this again. Yeah oh um whoa Oh wow Wow.

That is incredible. So salty and so aromatic. Oh crispiness. Absolutely.

the fat has just rendered out of the skin. It's so paper thin and then it just has absorbed into the meat. It stays hot for so long. Yeah, so you take some of the meat, yo, you'll burn your fingers.

Oh wow, it's amazing. I Almost can't even I can't even speak. It's just melting on my tongue. And there's green onions in the streets.

all in the garlic. peaches. Oh it just falls apart. Look at that rib.

Oh the meat is just sliding up the bone. No need to chop, no need to chop. and then add some more of the scallion. Yeah.

Onion mixture. I Go Okay, it's cooling off a little bit. There is no roast Pig like Cebula Chon It's just truly the king of all roast pigs. It's spectacular.

Oh so Stanley why you're so passionate about that one? Yeah, because typically. yeah, specifically because of his freshness. Once um, the electron comes out from the um. charcoal in plate right away on the streets.

then chop it in the smoke and it's very hot. That is very perfect if electronic stays already on the road for more than two hours and it's called The Taste will go down so you really have to eat this while it's hot. Oh that's the Joy Yeah, so it's really about that. It's almost like a I think like like people get, Uh, get energy and some people get a rush by doing like riding on roller coasters or maybe driving a race car.

Yeah, it says food lovers. We get that energy from fresh food like this. like you could smell this smoke. The Aromas and I think that's why it's so exciting, right? Because it's something that you look forward to.

It's something that's cooked fresh. Yeah, Cook rice. It's an experience about food. You know it's not just.

it's not just a food, it's an experience that is spectacular. especially the local spices. Purge The combination: having lechon on the streets. it's a very exciting coming with the people.

yeah, eating with them. The action. Yeah, that's the action. Yeah, oh man.

this is absolute happiness for breakfast. Yeah, so this is just compressed rice, right? Yeah, it's just rice that's been compressed and then they wrap it in coconut leaves. Yeah, so it takes on that that fragrance. Let's do it though.

take out some of that. There we go. The best pair for little typically typically along with electrons. Yeah, okay, let's download this one and that's the only way.

We've got some other side dishes here. Yeah, what should we try? Papaya It's sweet and juicy and acidic so that kind of cuts the fat. Yeah, yeah, that defendant like refreshes the palette. So same thing with the um okay okay, which is very common here.

Oh I Love this grape seaweed. I love that that pop in your mouth cucumber. oh this is sea cucumber. Yeah, oh nice.

Okay, so sea cucumber. We've got vinegar in there. Calamansi Ginger I'll go for that. That pepper.

oh this is sea cucumber. Thunder You see the vinegar and the spices like the onion balls, the um. garlic I Love that ginger in there. Yeah okay.

I Gotta go back in for the legend. though, you don't need pork, you don't need spoon or whatever. No, it will just pull it there and then get a little spice there. put it there and then oh um, that is how you eat lechon breakfast or whoa.

okay, truly unbelievable. Yeah, so we're gonna keep on eating, but then we have to move on because we have a lot more Electron to eat today. Bye-bye thank you bye-bye thank you thank you bye-bye Oh this place has such positivity coming out of here. People are so cool, so good.

Go Go selection. Oh man. Absolutely. Sensational and the oh, the family that owns it.

they're just so friendly, so hospitable. Wow that was I'm blown away I'm just truly that was just truly incredible. Go Go is that? John Okay Stanley Thank you so much man, you're moving on. Yeah, we're moving on at least ICT That's the next spot.

Yes, that's the next spot. Okay, we've got a lot more Electron coming up in our near future today. Thank you! Okay, so welcome to Talisay City and from what I was reading, this is actually the origin of Filipino Electron Roast. Pig This is where it all began.

This is: Ground Zero This is where you can still find the original lechon and also the original lechoneros. the people that make the lechon and so it's a massive part of the culture. I mean it's something that's truly special to be here to be in the origin of lechon that is so famous in the Philippines We're gonna get started eating here right now. Since 1960s they've been selling lechon for more than 50 years already.

Ruthie She's so friendly. They're just hacking up the pigs, the fresh lechon and as they I mean as they the knife goes down, it just like literally splatters because it's so juicy and so crispy. all of that juice coming out. it's a waterfall of pork juice.

And they've actually got a lot of things on their menu. Along with Electron, they have some, uh, all things going on the grill. They have grilled chicken. They have grilled squid.

Such a cool environment. Oh man, we need a big plate for this. This is really heavy at three kilos of lechon in the reports. the belly and the crispy skin.

All right. Oh, it's so hot. Oops, it's falling apart. Whoa.

there's a window through the pig. It is a bit of a different recipe probably every I mean every family has their own recipe. Yeah, they have their own style, balance and combination. and this.

Oh, if you've got the ribs, you've got that top part. You've got some of the belly and you've got like a full 360 of skin. Okay Stanley Let's let's go in. Yeah, sure.

So let's get Um this. King First, it's like a parachute. Oh wow. This pork is very crispy.

Yes. Skin? okay. Oh crispy and gooey and juicy. So very tasty.

Okay, I'm moving into that that you have to see this meat under here. the rib section. Look at how stringy it is. Look at the way that just strings apart with the ribs.

This is the best part. We're dipping that juice. That is the best idea to juice. Yeah, is that whoa.

It's just saltiness, the aroma. The Green Onion the garlic. Look at that. Oh wow, it's very soft here.

Stanley Take these all. it separates. going for a dip in the vinegar? Try that chili as well. Hmm wow, it doubles.

The Taste Oh, the vinegar is good because it kind of cuts the grease. Again, the meat here at the top of the the bone. like the back of the pig. It's much more lean than at the bottom section, so it's a totally different texture and different flavor.

Both good. Oh see, look at that chunk, look at that solid meat. and then we've got the ribs. These are the ribs.

Jelly. Yeah, that is the ribs. here. Here you go.

Stanley That's for rib for you. Oh my goodness with more! Queens this is Legend Look at this real, look at the fattiness of that room and would you say Stanley that this is one of your favorite places. Yes here are the best. An Electron is the national food of the Philippines Yes yes Legend it's something to be proud of.

like Filipinos can be proud of the Electron that they they they cook here especially in and around Cebu Another outstanding return. but we have more Electron to eat today so we're going to continue. Yeah and then after that we will continue eating more Electron on this Ultimate Lechon tour with Stanley Yeah Thank you sir. Let's just keep bringing pigs pigs non-stop This entire street is full of lechon.

Leches Yes Thank you so much thank you so much! Nice to meet you, thank you hello thank you Oh yeah and the people are so friendly. People are so friendly. There's just Electron after Electron. It's just non-stop Electron here.

you see juices are just splashing all over the place I just looked at the time it feels like it's about like the mid-afternoon it's only 9. A.M We've already had two of the chance till the child finish. This is the most productive breakfast ever. so this is it.

Uh LOL there we go. So next up we are at a place it's called Lolo Soys. it is absolutely Action Extreme Lechon in the Philippines It attracts a huge crowd on a Sunday morning. Hey hey, nice to meet all of you guys.

Oh and we've arrived just in time. They are unloading some fresh pigs from the motorbike. They're gonna load them up and put them onto the table right now to start chopping them up and deliver and divvying them out to all the orders. This time is we will try a different part of Lechon and we decide we're gonna order one kilo for Lolo Soy's Electron House and they have already finished 25 lechon this morning and the people are.

They still keep on wanting it. Follow the line here so how many? How many am I right? 25 in the channel already 25 cases 25 full Legends Let's go to the beach. This place is intense. The action is, they're just amazing and the people are so friendly again.

Stanley Got a differently ordered a different chunk. Yeah this is the shoulder part of course There is a compliment of two feets. we got the feet two. We got the free Olive So I think we got to do the same drill with the skin first.

Absolutely break in the flavors. Look at that skin. Oh oh, it's almost transparent, golden and glistening. All right here we go.

Stanley Whoa Wow. Oh it's so crispy and you can taste the fire on it. The smoke. Yeah the smoke.

The wood. The wood smoke. Yeah, let's get into that meat section and again. Oh and again we have like kind of the driver section up top and then this cage.

meat cage. so fatty. Oozy tender dip in the vinegar with the chili. a chili bite.

The texture of the meat is unbelievable with the vinegar to cut the fat that chili heat. oh that is amazing and then what else do we have here? So this one is the big blood together with the intestines of the electron or the port. Okay so this is cooked slowly. Also thank you for hot.

Oh that is thick and oh it's a little bit irony. It's like all of the the organs have sort of dissolved into the blood. It has a kind of a livery taste to it. The liver.

oh it's so good. Take the open uh pop up in the rice. yeah yeah oh it's really good. So looking deep the um onion rice into this okay take the open.

uh pop up in the rice. yeah it's so thick and Hearty and Rich and like organy and a little bit irony but that's what makes the flavor. Yeah it's really good. Yeah if me and markings will not gonna tell you this is you will say this is a chocolate soup.

It's chocolate sauce Chocolate sauce. oh that's meaty right there. Look at that, he's solid meat. I'm gonna do a combo bite yeah into the vinegar.

Yeah we have vinegar we have here. the skin, the skin Oh and then the chili, the chili and the dip in the dinner. There it is. Everything in your mouth once.

Whoa. Oh wow. Another thing we have to try are the feet. Yeah, so this is it.

Oh a whole foot. The Trotters Oh there's so much skin and collagen and fat coming out and look at their skin underneath. Oh the meat underneath it. Yeah, Should we eat this like a drumstick? Absolutely okay.

We'll feel the collagen just squeezing out. So oily and fatty and juicy and crispy all at the same time. There you go. Maybe Chase With that.

Oh, it's kind of good. Oh yeah, this is truly some Sensational touch on water spot. Beachfront friendliness, amazing people City lolo Soys That was absolutely delicious and the action was just I mean just so much happening all in one place. so visual, so delicious.

But we have one more place to go to We are continuing with this ultimate tour and there's gonna be a lot more action coming up at the next place. Parker City All right, we are further south from Cebu We are in a place called Carcar. This place is, um, the Electric market also. Yeah, okay, Car Car style.

Oh and they have the pigs lined up again. they're getting ready to chop into a fresh Pig Okay, these are Huge. These might be the biggest pigs so far. Um, and again.

stuff with that seasoning when he chops it open. Oh man, it just spills all of those insides. The scallions, the the garlic in there, the pepper in there, the salt. the meat juices are overflowing the waterfall of meat juices.

He hacks that up so fast. so heavy. Oh wow. I Feel like I've just taken a pig bath just splattered in pink juices.

Oh man, this one smells so good. You're the owner here. Yeah, okay, what is your name? and what's the name of the electron here So much? The owner mentioned that on a Sunday they sell over 50 pigs in the day one single day. over 50 pigs of lechon.

That's how busy and how popular this place is. And one of the unique things here is that they're still roasting on traditional bamboo skewers, bamboo poles and so they have to rotate them all by hand hand process. The traditional way s so we've got is we've got the ears, Two ears. Okay, so we got our Electron.

It looks like one of the juiciest versions yet and you come to the back and it's almost like kind of like it opens up into a yard where people are just feasting on lechon. People are so cool. What a spot! This might be the juiciest one yet with the vinegar spices. yeah chili vinegar.

you will be able to see the red chili there and secret spices. The specialty here as well. Yes, this is unique so you'll have lechoni then so we will just put this one in the bowl. Oh, so we came to the right place in Carcar and uh, we got this: Mixed Plate They do things even a little bit different here because the way they chop it up, they chop it up, they put it onto a plate and then they have all the pig droppings and the innards.

All those green onions and garlic and the spices that they then drench on top of your Mixed Plate And look, they have a hole here. and they also have the spicy version. We got the spicy version. Yes, Spicy vinegar.

Yeah, so this is a three full spicy. This is what is spicy Spicy. Yeah, okay. but first let's just go in that: Center Yeah, Wow.

Oh, it's getting better. better. Rich, fatty and crispy and salty and so aromatic. Absolutely.

Chili Vinegar. Chili vinegar. Make sure you get all those all those seeds at the bottom so this is all mixed already. You don't need to eat, it's already mixed.

Okay. Spices, Chili. Some extra calamansi. Yeah, great if you'd like to.

Yeah, sure and not resist the calamansi. Yeah, so let's speak another one. Choose some more meat, another get another. Oh okay.

get out of control. drench it in the chili vinegar. Whoa. Oh, I Think it's coconut vinegar right? Yeah, it's um.

Native Native that has just a beautiful sourness but not overpowering touch through the grease. The flavor of the chilies with that vinegar. don't vinegar. Fresh coconut vinegar from the tree? I Need some more of that push-up Oh these are funny.

Yeah there are some brown rice. Okay so there's a mix compared to the other water they have tried in the city, these are wow. Really nice looking pusos as well. Oh the texture on this puso is maybe the best.

Yeah, not too, not mushy at all. You can just feel the grains of all the rice and yet it's stuck together compressed. It's more tastier right? Wow! This is the best pizza for sure. Your Swoon and ears are.

It's so bubbly and puffy you can see some of the eyebrows. The ear brows toast on the ear. yeah crispy side on the ear person. Oh amazing that is so crispy.

There you go man. yeah it comes with it. Oh my goodness. Fantastic! Oh wow Oh the soft part of the ears.

They're so stringy and so well oiled. We have only eaten the best electron in simple with Stanley and of course uh Mark Queen's um I Have something to tell you about. This electron is organic. There is no MSG like the bitsin are you familiar with that? So there is no MSG.

It's all the herbs and spices or local spices is put inside the electron and it will make more tastier. and so that's also why they call it native Electron. Yeah native. so it's a local.

Pig Wow, that's why it's blur tastier. There's Apple balanced. Absolutely. Sensational Like unbelievable Pig If you will visit: Philippines You need to look for this.

What a day man. Yeah, what a day. Yeah, we're so happy this is legendary. I Think we we're we're talking but we barely even know what we're saying because we're just so.

we're so over the top with lechon all the way all the way to our heads. I feel like I'm just covered in a layer of lechon. it's coming out of my skin but it feels so good. This was just the people we met, the friendliness, the interaction and then just the food has been unbelievable.

It's very enjoying and what amazing! Truly the ultimate day of election in Cebu Thank you Stanley All right thank you thank you thank you! So ending on Para's Native Electron. That was spectacular! Met so many people here again throughout this day. we've met just incredible people surrounded by eating delicious lechon. And I mean I think part of the electronic experience is interacting with the owners, the chefs, the other customers.

It's just festive. It's a celebration and that's what makes it special. It's eaten on special occasions and it has so much meaning in Filipino culture, especially in and around Cebu And so today has been absolutely outstanding. Again, thank you to Stanley and his page is called Stanley on media.

I'll have all of his information in the description box but he reviews all sorts of electron across Cebu Um he he really knows his his lechon and he is such an expert, such a connoisseur and he's the he's the go-to man. We were in great hands for this ultimate lechon tour. I'll have all the information everywhere we're at in the description box below and I Want to say big thank you to you for watching this video? Please remember to give it a big thumbs up. Leave a comment below I'd love to hear from you and if you're not already subscribed, make sure you subscribe now for lots more food and travel videos and there's going to be a lot more Filipino food coming up so make sure you watch this entire series.

Oh Cebu is amazing! Thanks again for watching. see you on the next video.