Cebuano Cuisine

You can’t talk about Cebuano food specialties without mentioning lechon. And lechon or inasal eating experience will not be complete without hanging rice (puso), an integral part of Cebuano food. Almost in every festivities (fiestas), occasions like birthdays weddings, baptisms, even wake, and holiday seasons, this worldly famous specialty is present at the center table. Cebu lechon is so well-known as the best-tasting lechon in the country that some Philippine presidents and celebrities were reputed to have Cebu lechon specially flown from Cebu to Manila for special occasions.

Basically lechon was originally introduced as part of Spanish cuisine. It is a Spanish word for suckling pig. In Cebu, it connotes a whole roasted pig or lechon baboy. The process of lechon involves the whole pig/piglet being slowly roasted over charcoal. The younger and thicker the pig the tastier. This grueling method of roasting leaves a crispy skin and very moist meat inside. It is best served with a sauce.

CnT, Mila’s Lechon, Lydia’s Lechon-Restaurant, Kang’s are just few of the many best selling lechon in Cebu. The prices may vary from PhP 3000 up depending on the kilo. Or chopped lechon is also available ranging from PhP300-Php500 per kilo.

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