** If you don't like seeing a butchered animal being handled then please don't watch this video. Although I have kept out the actually butchering (which was clean and quick) and any blood. **

What is Lechon Manok Bisaya!?...

It is a native grown chicken here in the Philippines that is cooked traditionally over a fire pit on a pole (traditionally bamboo but in the video I use a different style). Have you ever seen barbecued chickens on the side of the street for sale?! Well this video is me traditionally making one with the professional help of "Master Eric" in Montevista, Compostela Valley Mindanao.

I really feel blessed to have these kind of experiences. Here I am a Canadian who grew up eating meat his whole life without even thinking about where it comes from. Well now I understand. What really gets me the most is how Filipinos will eat EVERYTHING. I have SO MUCH RESPECT for Filipino culture when it comes to not wasting food. I witness it all the time.

How did this process work:

1 - Butcher the Chicken at the neck (didn't show on video)
2 - Heat up water and pluck the feathers
3 - Burn off excess feathers
4 - Clean out the insides (didn't show on video)
5 - Put on Pole
6 - Stuff the manok with spices
7 - Slowly cook and rotate over fire while basting in oil


I love the traditional style of cooking the manok over a fire pit. Throw in a little bit of Tuba (coconut wine) and...

Lami Happiness!

This is the "Kulas Lechon Manok Bisaya"!

Super Apir!

** Originally I was thinking of making sabaw, but then we decided to do a delicious lechon instead!

*** Again... If you are squeemish or don't like seeing the handling of a dead animal please don't watch. But I feel this is a great learning experience that has benefited my life in a positive way.