Cebu Lechon: Filipino's Favorite Party Food

For Filipinos, a feast is not complete without lechon. 

Lechon is a cooking term, and in the traditional Filipino way of naming food, the dish is to be identified by the cooking term and then followed by a noun. To "lechon" means to cook meat or poultry that has been placed on a spit over hot coals while this is being continuously turned to ensure even cooking, and this is similar to the cooking procedure of roasting, though many roast made in the oven are not rotated.

Though lechon is a cooking term, it also is commonly used to identify a roasted pig which is lechon baboy. There are other lechon food items such as lechon manok which is roasted chicken and lechon baka which means roasted calf.

The cooking process of lechon is not easy. It takes hours as from the moment the pig is slaughtered, nearly all parts are to be used and these must be placed aside. These parts include the blood, the innards, the lungs and other internal organs, and these are used to make other Filipino dishes such as dinuguan, bopis, and chicharon bituka. The pig has to be cleaned and the certain herbs and spices are placed inside to add and enhance the flavor.

The golden brown unbroken crunchy skin of the best kind of lechon is difficult to achieve, as the pig has to be brushed constantly with either oil, water, or the secret formulation of the one who makes the lechon. It also has to be placed on the spit perfectly and to roasted for hours.

The size of a lechon matters. It is standard for feasts and parties to have one, two, or three lechons of the table, depending on the number of guest. There are different sizes and these are bought according to weight. There is also the roasted suckling pig which is known as "lecho de leche". This small lechon has softer meat, thinner skin and the amount of fat that it has is minimal.

The texture of the lechon starts with the crispness of the skin, to the tenderness of the fat, to the soft meat in the nape down the spine, to the strong meaty part near the ribs, until the legs that has the chewier dark meat.

The style of cooking lechon is the same all over the Philippines. This is the reason why lechon baboy should actually be the National Food instead of adobo, a vinegar-based dish, as the ingredients vary, and the cooking procedure may entail it being fried, boiled, or both. When it come lechon baboy, it is the same procedure, and the ingredients placed inside the lechon to flavor it vary only slightly differently, yet that difference does make a lechon tastier. And, the lechon is identifiable Filipino, is the centerpiece of nearly all special occasions all over the country, so I firmly believe there should be a change made to our National Food, and for it to be "lechon baboy",

And that is what makes the Cebu lechon difference, as this is the regional lechon from that province located in the Visayas, Though what is used must be top secret, the flavor of the meat is enhanced magnificently. While there are some lechons that I have tasted which are bland, there is a certain Cebu lechon which has excellent flavor and texture.

Cebu lechon enhances the food triggers for Filipinos, and not by just the appearance. It has the texture and taste that is so-well loved. What is sought-after with Cebu lechon is the dimensions in flavor, making it one of the best kinds of lechon in the Philippines.

Ordering Cebu lechon for any and all occasions is a practical decision. For the price, you'll get to feed a lot of people and for sure there will be leftovers that can be made into paksiw, which is a stew made from the liver sauce, vinegar, pepper, and bay leaves. Leftover lechon may also be reheated and even fried with an addition of salt, pepper, or soy-based sauces like liquid seasoning.

If you want to have lechon as one of the highlights of the dining table for your next gathering, it's good to know that one of the best to order lechon baboy and lechon baka (roasted cow/calf) is Manong's Cebu Lechon.


For your Cebu lechon needs, you may contact Manong's Lechon Cebu @ (632) 4756875, Sun mobile 0932-8805600, Globe 0927-7839920.  They deliver door-to-door within Metro Manila for a minimum fee.  Look for Roland Panares and ask for the delivery charges. 

For more information, visit the Manong's Lechon Cebu website.