Crisp, golden skin roasted for hours, boasting succulent and tantalising flavours – how did Lechon become the centrepiece of any Filipino celebration? Lechon’s charm lures Chef Sam Chablani – a barbeque chef - to Talisay City, the ‘Lechon Capital’ of Cebu to unveil the mysteries behind an entire nation’s beloved pork dish.

He unearths a rich culinary past filled with tales of ancient traders, explorers and conquerors. At the same time, he discovers that the Lechon recipe hasn’t stopped evolving, with lechoneros coming up with weird and wonderful new variations to stand out in the crowded market.

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00:00 Lechon, a special festival food in the Philippines
05:11 Darker history of serving pork at fiestas
06:44 Popularity of Cebu, the 'Lechon capital' of the world
09:30 How a remote roasting facility prepares a hundred lechon
14:53 Cleaning the pig: the first step to good lechon
17:28 How do farmers raise a good pig for lechon?
20:42 Roasting pigs: a Filipino invention, or a technique from overseas?
26:27 Did the Chinese or Spaniards have more influence on the Philippines?
28:59 Different variations of lechon
31:11 Making 'black lechon' with its innovator
36:00 Cooking dish paksiw from lechon leftovers
40:02 Celebrating the Sinulog fiesta in Cebu
43:18 Importance of lechon at the Sinulog fiesta

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About the show: Join our chefs as they embark on a journey to uncover the untold stories and unexpected twists in the genesis of some of Southeast Asia’s most beloved culinary treasures.
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#CNAInsider #OnAPlateCNA #SoutheastAsia #Philippines #Sinulog #Festival #Lechon #Pork #Barbecue #Chef #Food


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