In Hawaiʻi, one in four people are of Filipino decent. With such a robust Filipino population, a taste for Filipino food has become more commonplace. Join us, as we dive into Hawaiʻi’s Filipino community and why locals can’t get enough of Lechon.
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Dami mga Pinoy and Filipino-american dyan sa Hawaii ❤️🇵🇭
Just as people often misconstrue adobo as an originally Spanish dish they have misattributed lechon to the Spaniards as well. These were cooking techniques already present in the Philippines, simply given Spanish names by the Spaniards who were comparing them to familiar dishes. It's like someone going to Mexico and calling a taco a corn flatbread sandwich because that's what they're familiar with. Unfortunately the colonial influences are so heavy that even many Filipinos aren't aware of the history of our own cuisine.
For those who don’t know, lechon is roasted (traditionally a whole pig) and chicharon is fried pork belly 😊 however, either preparation is used for lechon kawali if I remember correctly. Both of course are ono!
Having a whole lechon is still better 👌
Wait, lechon is just rising now?? Really? Filipinos have been there for over a century , isn't it? wthell..lol
"rise". Lechon's been there since filipinos have been there.
Liempo in Hawaii? 🌺🐷 Add garlic rice, sawsawan, and lumpia—congrats, the luau just became a Filipino birthday party. 😂🇵🇭
The Philippine archipelago did roasting long before Spanish colonial arrived, the cooking technique wasn’t given to us by the Spaniards. It was there before the colonizers came.
awesome asian people (chinese, japanese and korean) made the big island 100X better… w/ their yummy food, sweet culture and nice history. asian folks enriched the lives of the islanders – together as worker, friend and life partners.
I’m so hungry now…
Pag sure mo sa inyo english ba
Lechonk
Filipinos did not simply learn the tradition of roasting whole pigs from the Spanish. The practice of roasting pork existed in the Philippines before Spanish colonization, as part of the food traditions of precolonial Filipino communities.
The Philippines also had extensive trade and cultural exchanges with China and other parts of Asia long before the arrival of the Spanish. These interactions may have influenced Filipino cooking techniques and our long-standing appreciation for pork and roasted meats.
When the Spanish arrived, they brought their own traditions of roasting whole pigs, which had similarities to practices already present in the Philippines. Rather than simply replacing the local tradition, these influences likely became part of a much longer process of culinary exchange and adaptation.
That is why Filipino lechon developed into something distinctly its own. It has indigenous Filipino roots while also reflecting centuries of Asian and European influence. The result is a tradition that is different from Spanish or European roast pork, different from Chinese-style whole-roasted pork, and different from lechon traditions found elsewhere in Latin America.
Filipino lechon should therefore be understood not simply as a Spanish introduction, but as a uniquely Filipino culinary tradition shaped by precolonial practices, regional Asian connections, and later Spanish influence.
Continue this ONO! series there is a demand for it. It's big enough to be this channel's bread and butter.
Lechon belly is on the rise. Bisaya have the best lechon.
Ilocano bagnet has been in Hawaii since the Ilocano earliest migration. Whenever I go back, I pack 3 bagnet and freeze it.
So much misinfo in one video
There actually called porchetta.
just don't forget to take your Amplodipine after the sumptuous lechon 😆
Vegans and muslims, beware 🙂 But I must say, Philippine lechon is delicious! And if you plan to visit the Philippines as a vegan/ vegetarian, good luck – there are only 5 to 6 restaurants in their capital that serve Vegan and their prices are more expensive than the USA. I can estimate that 0.01% of their population are practicing vegan/ vegetarian.
increase your traditional market business please sir please
The name comes from Spanish but the preparation and the ingredients came from Chinese immigrants
4:53 definitely didn't grow up in Philippines since she/he didn't know the history of lechon to say that Lechon comes from Spanish colonizers😂 true, the word "lechon" came from Spain but the practice of roasting pig was came along before the Spanish colonization
Duhhh Spanish tradition??? Get your FACTS! not gonna even finish watching this
Lechon or the Idea of roasting a whole pig predates spanish colonization.
Lechon is my most favorite Cuban dish ever….
I would love to try this Hawaiian style
I can see so many kabayans. ❤
My apologies for my lovely accent and if i said it wrong that lechon is a spanish tradition. It is true that lechon making has been evident possibly all over the world yet my intent was the word lechon was shared from Spain which we adapt to call to date. My apologies for possibly misleading information but i meant the word Lechón was a Spanish tradition that was shared during Spanish era in the Philippines. Salamat po ❤
Lechon is something we austronesians had done ever since and only when SPANIARDS SAW how WE ROAST A Pig, DID THEY WENT ON TO HAVE THEIR OWN LECHON as WELL WITH SUCKLING PIGS . THEIRS WERE SMALLER..
Aside from foods that Spanish influence as like leche flan, menudo, caldereta..we also in returned influence Spaniards the process of making lambanog(tequila), ceviche(kinilaw), and lechon and they made their own versions of that as well… All of that was spread out from Mexico to other Latin countries…
However, I hope you present it that way because not every food here in PHILIPPINES WERE INsPIRED BY THE SPANIARDS AND NOT ALL THINGS SPANIARDS DO WERE JUST DONE BY SPANIARDS LOL..😂😂😂
This is turning into one of my favorite YouTube series!
Pork belly stay takin’ over da islands…Choke ono, broke da mout!
The Spaniards didn't gave or taught us lechon…
😋😋😋
Can you tell that lady that roasting, including pork was already a form of cooking in the islands when and before Magellan came? The word lechon is Spanish. In the Visayas lechon is traditionally called 'inasal'. Media including social media has made it more popularly called lechon or litson.
Smoked meat!
También el lechon tabien lo comemos. En Yucatán
ilocanos doesnt know how to make good lechon even their sauce is sweet. while cebuanos knows how to do it
Im…im so jealous….the closest I can get to this is maybe chicharrone…but thats not the same…
Lechon so good it made a baby!
I digress, the pake' style is generally more popular overall. For one, Lechon pork belly is deep fried to attain the crackling on the skin vrs entirely through the baking process in pake' style. 5:45 This skips the tedious steps of drying out the pork belly la dat.
Lechon is delicious. I only eat the white meat and love the crispy skin. I saw pancit, lumpia… on the plate. Yum!