We spice it up while still raw, then use steel rod and this one was turning for 8 hours. It was melting in mouths, I ate the front leg :)
Post by twetch#17919
Oh man that sounds delicious af. But in the Philippines, we take the legs then save it for tomorrow and make 'Lechon Paksiw' its like a stew very much like Adobo but its or sometimes the pig's face we chop it up and make 'Lechon Sisig' and its also dabomb!
What the chain says
- Block
- 625 067
- Time
- 2020-03-06T16:12:41Z
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- 1C87iUA3iGSGuGHQts5aMWV78KRBMDcbEn
- App
- twetch
- Type
- post
- Content type
- text/plain
- Name in tx
- twetch#17919
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