(Click play on the video above to see the full experience.)
I featured Sydney Cebu Lechon 3 years ago, and this time I got the chance to get a behind the scenes on how they make their award winning, famous Lechon.
I shadowed Will for the afternoon and we started with a mid-day pit stop for extra supplies.
Will took me to Di Yuan grocer’s in Strathfield:
95/90-92 The Crescent, Homebush West NSW 2140
Cebu Lechon Sydney
Shop 4/80-80A Enmore Rd, Newtown NSW 2042
I’m not going to act like I understand the complexities of a good lechon because just by watching and hearing Will explain the steps to me – I understand it’s the small nuances of every step that creates the perfect lechon.
You can watch the video to see what goes on in the kitchen. Will explains how he prepares the pork belly, what he includes and the cooking process of it all. The whole process takes a few hours to get that perfect aromatic crispy result.
Of course, shadowing Will didn’t end without trying a plate of his famous lechon fresh out off the charcoal oven.
I was already amazed last time I had it, but having it fresh was a whole new experience of juicy, tender pork infused with a multi-layer flavour profile.
And the skin was ASMR level crispy. I recommend getting the garlic butter rice as it’s also a bit of treat compared to the plain rice I normally make at home for myself.