KIKOS! Lechon, Chicken and FLAN! | MUKBANG Eating Show

[@airinramos2282]

hi guys I just wanted to add. There are two kinds of lechon. The lechon kawali is where the skin blister because its deep fried in oil, and there is tbe regular lechon where it is roasted in open pit with coal.

[@sammiequa]

yeah, was about to say. lecho kawali is blistered cause its fried twice. the roasted pork you guys bought is smooth because exactly that, its roasted.

[@Snacksaloon]

Awesome video guys, thanks for sharing that awesome food!

[@SharonLee2600]

the lechon you got is the authentic one.. its roasted and sometimes baked. The blistered one is usually deep fried we call lechon kawali.

[@ccar7028]

I love how you and your wife manage to interact with the kids while doing a food review .. it's so cute ! ... also hope wifey is on the video too!

[@TheIanrossd]

What you guys have are Lechon Baboy = Roasted Pork. Cooked over coal. Lechon Manok = Roasted Chicken. Blistered pork skin = Lechon Kawali. Which is deep fried in oil.

[@olaffjason]

Im checking little Edison on and off.. so cute, he just quietly eating there in his own world 😊

[@celinebritana587]

Thank u for loving Filipino foods...and love your family too..the wife is awesome...very supportive.

[@HamRadioCrashCourse]

Thank you!

[@D__634]

The main reason why Filipinos use spoon and fork when eating because it's more convenient for us to use them when eating fried food, soup and rice at the same time but mainly because of the rice and soup. BTW, when preparing the lechon in the Philippines, you usually stuff herbs and spices inside the belly, some would use milk or a mixture of soy sauce and vinegar (and other spices) apply it on the skin and then roast the pig for hours. For the lechon kawali, you need to boil the meat (pork belly)first until it's tender,you can add herbs and spices while boiling the meat to add flavor. Sprinkle salt on the skin before deep frying it to make skin super crispy and blistery (almost the same method for the crispy pata).

[@MyTuron]

The brown gravy is liver sauce.. Best known liver sauce AKA all purpose dipping sauce, brand name is mang tomas that should be available on most filipino grocery store. The flan is the same as the mexican version difference is mexican i believe is baked.. filipino version is steamed mostly the caramel is thinner in layer vs other flan

[@gustlightfall]

Okay just to clear it up, normal way of roasting pig makes blisters too, its just that the way a lechon baboy is roasted is different, it is slow roasted, and you can't leave it while roasting, you have to attend to it till its ready. It is roasted over white coal and flaming red embers are not recommended, the distance over the heat source is also higher than normal roasting. While rotating over the coal pit, it is always basted by its own fat to keep it moist and avoid the blisters/cracklings, this is continuously done by a staggering 6 hours. Lechon Kawali is done by blanching the pork belly with a bay leaf, some soysauce and garlic. It is air dried in 24 hours and then deep fried in high temperatures to get the crackling finish. Although it has the name lechon, its preparation and the way it is cooked has no similarities to the traditional lechon. Lechon Manok is Chicken Lechon, it is prepared similarly like a Pork Lechon, but cooked simpler than the pork one. It is not basted while being roasted and can be done with 30-40 minutes. Just like Lechon Kawali the lechon name in lechon manok bares no similarities to the traditional lechon, as lechon means suckling pig roasted over charcoal. Ultimately there are many types of lechon in the Philippines each region boasting their own take of the recipe as the best, some stays true to the original suckling pig, others uses different spices and herbs.

[@nomergollena681]

Filipino Pork lechon's skin is really not blistered. Because the pig is stuffed with salt, pepper, garlic, onions and lemongrass then slowly roasted in charcoal pit usually minimun of 4 hours until the skin is crispy red. Lechon kawali is deep fried pork belly.

[@imjoellim]

If we have a left over of lechon. We, Filipinos normally cook "LECHON PAKSIW" :) Try it too :D

[@airinramos2282]

Joel lim I was trying to remember that dish. litshon paksiw is awesome. specially when made with pig heads lechon.

[@anditona8123]

Another good conversation. Lechon Kawali is boiled and deep fried while Lechon Whole Pig is roasted while being brushed with milk with lemon grass inside it.

[@airinramos2282]

I have a suggestion for a dish. Its atsara or pickled papaya in vinegar with fried fish or even dried fish and fried rice. You can get it in Filipino grocery stores or rest. Its amazing.

[@marvicseva18]

hi you are tasting the legit lechon...here the lechon skin dont blister and thats definitely a good one

[@saltyshellback]

I love flan! My mom used to make it and then pour really sweet coffee over it....probably the start of my coffee addiction.

[@tosimatom.9411]

you should see a whole pork lechon..you will see how yummy it is as a whole...the skin is not blistered not like other lechon from other country..enjoy

[@soniashapiro4827]

I love your mukbangs! I know absolutely nothing about Filipino food except from youtube but I am going to try some as soon as possible.

[@HamRadioCrashCourse]

+Sonia Shapiro thank you! I really do think Filipino food is the next big thing.

[@tomataus]

Real lechon cooked over a coal pit does not blister the skin. You were not shortchanged. That's how it's supposed to be.

[@kulupingerzi]

Tom Tiangco Exactly. To add to the smooth skin texture they constantly brush it with some flavoring liquid sauce. Basting constantly like you would a baked turkey.

[@SofaBoyKLO]

lechon manok is different from lechon.. manok means chicken so basically it's chicken lechon.. for the most part pinoy lechon is spiced buy just placing lots of lemon grass inside the pork and same goes for the lechon manok..

[@gabsanchez]

Filipino style flan is steamed instead of baked. And you hit the flavor profile in the head, it's made with egg yolk and condensed milk. Flan is so good, it almost makes the philippines being colonized by spain worth it. Nice to know that mexicans have their own version of flan. Makes sense considering both the philippines and mexico were former spanish colonies.

[@cesarnavarro8168]

I have been enjoying your vlogs, sir. Also, I'd recommend Pinakurat vinegar if you want to have an all-around pure cane vinegar for Filipino meat dishes.

[@iamred1790]

Lechon Baboy - roasted pig Lechon Manok - roasted chicken Lechon "Kawali" - "Pan Fried" Lechon

[@onfarm6521]

I would love to hear Edisons opinion haha judging by him picking it back up after it falling his lap he gives it a thumbs up! haha

[@juanitotalampupot6711]

try lechon paksiw,tender juicy hotdog , sweet n sour tilapia, tokwat baboy, turon , banana q, kamote q, springroll lumpia, pickled atchara, beef mechado

[@Pearleighty]

Gorgeous family! ~Bless

[@RampartPh]

it's called leche flan in the philippines. i love it! same goes w/ crispy pata. you have to eat it steaming hot though or else the skin will lose its crunchiness

[@federicoromero918]

The "Brown gravy" or Lechon sauce is liver based.

[@markroque7414]

Have you tried Crispy House in Artesia near Pioneer Blvd? In my opinion they have the best crispy pata. We usually order it with pinakbet, sotanghon guisado, and lumpiang shanghai.

[@HamRadioCrashCourse]

No I have not! We live right by there! We will have to try that!

[@JN-R21]

Ben really looks Asian American. Your kids really looks good ☺

[@mlvalentino2477]

Hey leah Filipino Lechon is prepared by stuffing the whole pig with lemongrass garlic onions pepercorns depending on the place where you get it from what they would add to that then while the pork is roadting they would wipe the pig with mixture of sauces to infuse the pig with more flavor thanks for listening. By the way most of the lechon skin is really not blistered since it roasted as awhole pig but sometimes some parts are

[@HamRadioCrashCourse]

+ML Valentino yes it seems Lechon is prepared differently than Chinese or Vietnamese toast pork

[@cherinfante7799]

try dipping lechon in vinegar with some pepper and chili...cuts the greasy feel of the skin and has a kick

[@RonaldTagra]

I heard lechon in Manila they use Mang Tomas (sauce|gravy) while Cebuanos dipped Lechon de Cebu on vinegar with salt (or no sauce at all)

[@wingondemand]

that's the proper lechon, no "blisters" lechon manok=roasted chicken lechon baboy=roasted pork/pig

[@jingshumbleappetite8266]

lechon Kawali has blistered skin. Lechon Baboy(pork)skin should not be blistered. But other Lechon has blistered skins.it depends on the Cook. My uncle Makes Lechon with Crispy flawless skin 😃. He said because of the right temp. & amount of charcoal while cooking lechon. Happy eating.. Luv u Ben & Ed 💗

[@savyashrmusiclyricsvid2671]

requesting for breakfast filipino .. lugaw, champorado, sopas , pan de sal, tapsilog, pares :)

[@HamRadioCrashCourse]

+savyash r great idea.

[@savyashrmusiclyricsvid2671]

hope and i think filipino restaurants there sell it at morning although you have tried pancit already.. i think the crew will help you out . pan de sal and ensaymada is a must try and i think avail at goldilocks .

[@savyashrmusiclyricsvid2671]

hahaha.. ours when were eating lechon, d skin was a blockbuster , first to consumed.. ben is so cute

[@ronaldjannoluces8017]

The first sauce you open is for the empanada.

[@criticalsage]

Lechon Manok is chicken, Lechon Baboy is Pork. Lechon in Philippines is not blistered.

[@jenell73]

chinese roasted pork is done with strong fire while the filipino version is done over coal so it takes time to cook and there are more spices than the chinese version with constant brushing of soy sauce on the skin while being cooked

[@bririe5296]

You can now make lechon at home like lechon roll whic is oven roasted.. the best lechon is the whole pig roast where it is cooked with coals and has lots of herbs and spices stuffed in it.. the pork bones give additional taste to the meat when cooked.. you can check recipe videos here in youtube

[@rodmk7769]

One thing about take out filipino food, they sometimes cheap out on some of the sauces or ingredients. So whenever I get lechon, I usually buy a bottle of lechon sauce or gravy like Mang Tomas Lechon Sauce. For Palabok I would buy a bag of crushed chicharon and sprinkle it all over the Palabok.

[@HamRadioCrashCourse]

+Rod Mk those are good tips!

[@jeffreyhermosa]

The reason for the un-blistered and thin lechon skin is because it was slowly roasted on a constant rotating skewer or bamboo using charcoal so the whole pig is cooked evenly. the reddish color of the skin comes from the constant basting of soy-sauce marinade while it's being roasted. traditionally applied with a brush made of banana leaves strips. the reason its so crispy is because underneath the skin, the fat of pig itself serves as the oil the cooks the skin from outside as well as the inside. so yes that is how a lechon is supposed to look like.

[@ma.carateresasobrino1650]

You should try lechon from Cebu! Proud Cebuana here!

[@rosamakamasa]

Lechon manok is good to dip in soy sauce with kalamansi juice

[@gracetan9306]

leche flan is like creme brulee of the philippines.. and that's the one they put on top of halo halo. :)

[@djyakuza666]

nice video !!! 👍👍👍

[@sleinah]

If you can find Chicken Inasal there, you should try it as well.

[@romeovid40]

its not supposed to be blistered. so that one was cooked right

[@julysesmagpantay5937]

Im a filipino and currently based here in middle east, and Im mouthwatering right now with that lechon.. 😀

[@jepRN]

Julyses Magpantay come here in dubai :) unlimited lechon, letson kawali and krispy pata are available

[@paulamercado4207]

Your kids are so cute : )

[@rexgabrielle1229]

souffle is cooked in ramekin's 😁 flan is usually cooked in tin or aluminum food grade tin or mould

[@HamRadioCrashCourse]

+Rex Gabrielle ahhh

[@lalaflores2675]

the best lechon i've ever tasted is elarz lechon here in the philippines. your mouth will water. .

[@iamred1790]

Maybe to celebrate 15k subs you should go to Cebu for a first hand experience of a real deal lechon.

[@threestarsandasun5413]

leche flan is a unique and original filipino pastry made during spanish era here in phils.

[@eclipseantonio8279]

try bulalo and crispy pata.

[@4Christ74]

Regular lechon is usually smooth and cooked over a burning charcoal, unlike lechon kawali its blistered because it is fried.

[@tomataus]

Re: the earthware, i think you mean ramekin. But leche flan is not cooked in earthware. It's cook in tin or some other metal

[@4Christ74]

The gravy maybe Mang Tomas or Mama Mia Lechon sauce.

[@angelyncruz8041]

"When you're at a party, how do you stop eating the lechon?" YOU DON'T.

[@MarkSeinIII]

You stop when you start having heart problems. 😂

[@MrMikien69]

The way to make lechon is stuff the whole pig with lots of onions, garlic, sea salt, lemon grass, peper and roast it in open pit like Alrin say for atleast 8 or more hours.

[@gulflander6385]

Not blistered, since its roasted slowly under heat from charcoal while continuously being rotated for hours to have the crispy skip.. and tender meat..

[@johnnathanieltan8531]

hi guys. i love your videos, im just wondering why your wife is just at the background?

[@HamRadioCrashCourse]

She doesn't really like being on camera.

[@dongeleaf4298]

Crispy Pata is deep fried pork leg/ham hock. =)

[@cmartinalonzo]

The earthenware container is called a Ramekin :)

[@cesberryu.9193]

Can you guys try Filipino Ice Cream?

[@lsgh4248]

Where is the Mang Tomas for the lechon? 😔

[@Nil_Sama]

I'd rather have vinegar with lots of garlic with my lechon though...

[@lsgh4248]

Nadlie Hime well, i couldn't disagree with that. hahaha.

[@Nil_Sama]

+AN1MO LASALLE I wasn't disagreeing with what you said either, it was more of an opinion/suggestion... because lechon is good no matter what you pair it with!😊😊😊

[@lsgh4248]

Nadlie Hime True, even without sauce, it's still amazing AF.

[@Nil_Sama]

+AN1MO LASALLE YUS!🙌🙌🙌

[@MrLagil]

Cebu lechon use vinegar for dipping sauce. Manila lechon use Mang Tomas,

[@wendellalcantara7332]

Lechon Sauce you can go at Seafood city and look for Mang Tomas Lechon sauce

[@melchoramides4022]

leche flan....eggs, sugar and milk mixture

[@bririe5296]

We dont usually blister the pork skin on lechon but some blister it to make it crunchy like chicharon

[@yehey0000]

Lechon baboy (roasted pig), lechon kawali (deep fried pork), lechon manok (roasted chicken)

[@gxchewy]

thanks bro. god bless to you and ur family. from a filipino ;)

[@lucyreyes2205]

Both lechon that you've tried are both taste good .. it's just that if you don't know the proper way of cooking it is greasy like what you'v said... but if you will taate the other's people lechon kawali i assure you that you will like it...

[@yehey0000]

yes crispy pata is deep fried pork legs/knuckles

[@jmilanomil]

You did get the right lechon, not blistered skin. Whereas lechon kawali is cook using deep frying technique.

[@forKyrene]

"When in a party, how do you stop eating lechon?" Well, you really have no choice but to stop eating lechon, coz there's no more lechon left! (^_^) It's usually the first thing to disappear in the buffet table! The lechon table (the lechon usually has its own table) is the first table everyone goes to right after the prayer-before-meal! Many go there even before getting plates, forks, and spoons just to grab a piece of that very prized crispy skin before it disappears.

[@forKyrene]

If you drop by a Filipino store, grab a bottle of Mang Tomas all-purpose sauce.

[@calvinoidism]

lechon skin is not supposed to blistered because of the constant rotatio when it was cooked "slowly"

[@eclipseantonio8279]

different regions have different ways of preparing Litson.

[@BrentLeague]

the standard sauce for lechon is liver sauce

[@JJGraneta1978]

Go to philhouse inside island Pacific grocery market they have great Filipino bbq

[@ulquiorracifer2716]

visit the philippines and try original 5 ways lechon in pampanga :)

[@JJGraneta1978]

The best is Cebuano lechón or lechón from cebu

[@manniebacalangco4167]

Lechon skin is usually not blistered , its the method of roasting the pig ,

[@bernadettecadaing8802]

Left over lechon is cooked with vinegar, its sauce, onion, garlic and sage. and we call it paksiw na lechon. :-)

[@JamSr]

What you have is lechon baboy (baboy=pig). Manok is chicken in filipino. The best lechon baboy skin is crispy and not blistered.

[@sophialee1559]

"what's that? what's that? what's that?"..... big kid: i don't like this... baby kid: keep eating empanada in his own little world, tralalalala... Lol...

[@marcd695]

Awesome. I live in Cerritos

[@HamRadioCrashCourse]

+Marc De La Rosa nice bro!

[@arnelpineda1866]

lemongrass and more herbs stuffed inside the cavity.

[@FelecciAhearn]

those are the flan that they put on top of halo halo

[@greyekko]

It would be awesome if you can try BALUT ^_^ try it with some salt and vinegar ^_^

[@HamRadioCrashCourse]

Its on my list to try!

[@MyTuron]

hoshnasi check on the balut your to buy though most of the time if your in the US you guys tend to cook it a little raw you guys based on time than instinct, depends i guess on where you buy it even if you buy it from a pinoy store reason for most people say taste different if they are in the US versus if its cook locally as it kept really hot for few more hours after boiling

[@m3rwn]

blistered skin means it's been cooked the wrong way - in an oven. you got something that's been roasted the correct way.

[@mckeinley1]

Filipino lechon doesn't have blisters. .that skin you guys saw on your food basically it's like that from head to toe. .no blisters. .just that shiny red crispy skin and for me the skin is the best part I could die eating it. .lol. . edited: crispy pata would definately be a good try. .should never be missed, trust me!

[@blackbeautytv1668]

New subbie 💜💜💜💜

[@emanstories]

manok is chicken, not pork. lechon can be manok (chicken) or baboy (pork)

[@josepagsi1363]

eman bustamante Hey there is also such thing as lechon baka (beef/cow).

[@emanstories]

yes may tama ka

[@chinitonamoreno]

Hi all! Please educate me. What does "mukbang" mean? Where does it come from?

[@roLmaLubay]

chinitonamoreno From Korea. It literally means eating broadcast. Somebody eats while they film it or livestreaming.

[@IceWolf561]

I thought the empanada is a dessert or snack ~~~ I only eat the lechon skin, I'd like to eat it when it's already a leftover, we make it into a jumba or lechon paksiw because for me, lechon is too chewy... Yes, actually when you attend parties, the lechon gets eaten first and fast! :P If you come late, only the head would be left! LOL Your wife had a question about when you went to Chowking, why did you cut it off? Maybe they have their own version of crispy pata? Because all I know, it is pork.. BTW, I have a question, is there any Filipino dishes that you know of that is dipped in ranch? Just curious if there is a new thing because I don't eat out much anymore ~~~ The flan is eggy because it is made from of a looooot of egg yolks.. Oh and BTW, I like how Ben's cheeks are naturally rosy!

[@rency7460]

they probably roast it in open pit or baked it

[@laurawolf2534]

yummy

[@4Christ74]

Lechon : kzbin.info/www/bejne/naHIgXyEpdmDhq8 Lechon kawali: kzbin.info/www/bejne/bmi5YYF_nddnjKM