COOKING WHOLE LECHON BABOY ROASTED SUCKLING PIG! Filipino Street Food in Metro Manila, Philippines

Cooking whole lechon baboy roasted suckling pig. Lechon is one of the most popular foods in the Philippines, and today we got to see the whole entire process of cooking a whole lechon baboy suckling pig, one of top Filipino street foods to eat in the country.

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Lechon is synonymous with the Philippines, and today we headed to La Loma in Manila to see the cooking process of one of the most popular Filipino foods. La Loma is dubbed the ‘Lechon capital of the Philippines’ and has some of the best lechon in the country. This is one of THE street foods you must eat when visiting the Philippines.

Luzon lechon is spit roasted suckling pig, that’s full of flavour with the most deliciously tasty and crispy skin. From the crunchy lechon skin, to the juicy and tender roasted pork belly meat, getting to watch the cooking of a whole lechon baboy roasted suckling pig and then tasting it was such an experience. This is a top Filipino street food to eat in Metro Manila, Philippines.

We hope you enjoy this special edition video of one of the most popular Filipino street foods, lechon. Cooking whole lechon baboy roasted suckling pig is an experience we just couldn’t miss. Stay tuned for more Filipino street food!

Places we visited:

Name: Macky’s Lechon House – Islaw
Address: 5 N.S. Amoranto Sr. St, La Loma, Quezon City, Metro Manila
what3words location: ///fanfare.limiting.director

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Hey there, we’re Chris and Steph, an adventurous couple in search of trying out all the amazing food the world has to offer! We believe the ultimate best way to experience a culture is through their food and the people that you share it with.

On this channel, we’ll share with you our love of trying new and interesting foods, while experiencing different cultures and street food around the world. We hope you enjoy our food tour videos and follow along with us as we explore the globe, stepping out of our comfort zone to try new foods and be adventurous.

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