The World of Lechon

© CEBU navi SAKURA ｜ vol.16 Jul.-Aug. | 2018

Meat dish originally from Spain.

Though there are a lot of kind of meat dishes in Japan, there’s one thing far from eating, “whole roast”! Cebu’s popular food “Lechon” is a cuisine of a whole charcoal-roasted pig. Crispy roasted pig on the big plate is like one scenery from a cartoon or a movie. Since you are in Cebu, why not discover the world of Lechon?

The word Lechon is unfamiliar to Japanese. It actually is a Spanish word which means “a roasted suckling pig.” Then, why is it popular in Cebu? It is because Philippines was one of the colonies of Spain a long time ago and Lechon remained as Cebuano’s favorite. Although its origin is Spain, Lechon is now a national dish of the Philippines. Especially, Cebu’s Lechon is acknowledged in the world by the hand of American chef.
Lechon is prepared and served mainly for special occasion or festivals. There is nothing but a good ambience of the happy party in the scenery of beautiful brown-colored whole roasted pig, grilled by charcoal fire slowly and surely after seasoning and stuffing with fillings, on a big dish and set in the center of a table.
With crispy skins which tastes better in every bite, meats thoroughly flavored with seasonings, springy fat with delicious flavor but greasy taste…every single part of Lechon is enjoyable. You will love to experience this Cebuano’s favorite taste any number of times.

Know Your Lechon

Ear／Pig's ear is familiar to Japanese as ”mimiga” in Okinawa. Enjoy nibbling this crunchy skin.
Face／You can enjoy the combination of meat and crunchy skin. Sometimes it is converted to another meat dish, Sisig.
Tongue／Tongue is popular as a yakiniku parts in Japan. Texture of chewy lean meat is wonderful.
Shoulder／Boneless, meaty part. It’s like eating pork steak.
Rib／Concentrated taste by mixture of delicious juice from bone and flavor of spices.
Skin／Crispy yet springy. Taste gets better and better in every bite!
Tail／You can even eat a tail! As same as eating an ear, you can enjoy texture of crunchy skin.
Leg／Pork leg is also popular in Japan. Its succulent texture filled with collagen is popular among some people.
Belly／Juicy meat seasoned with herbs and spices goes perfect with steamed rice!

Which part of lechon do you like the best?

Entertainment Questionnaire
Skin, belly ＆ rib are popular!

How to Cook Lechon

1. Seasoning

Stuff salt, pepper, lemongrass, onion, garlic, bay leaves, and etc.

2. Suturing

Sew belly with string so tight that contents wouldn’t spill out.

3.Spraying coconut water

Poke small holes and spray coconut water all over the skin.

4.Roast

Roast with charcoal fire.

5.Ready to eat!

Finally, delicious lechon is in front of you. Let’s eat!

Various way of arrangement of lechon!

Lechon Lomi
Lechon in Lomi gives you crispy and fluffy textures at same time!

Sisig
Classic Filipino cuisine!

Lechon roll
Crunchy spring roll is everybody’s favorite!

Lechon Paksiw
Another delicious lechon chowed with sauces and spices!

Chicharon
Goes well with beer!

Lechon Kawali
Fried lechon is much crispier!

Crispy pata
Fried pork leg crispy in outside and tender in inside!

How to eat Lechon

Lechon
Taste skin, meat and fat in good balance. When you learn an original taste, put sauce and enjoy different flavor.

Rice
Steamed rice is the best match to strong flavored lechon!

Sauce
In Cebu, mix soy sauce and vinegar and add spices like hot pepper and calamanci if you like. You can’t miss house special sauce by restaurants, too!

What food/drink do you think go well with lechon?

Dinuguan

Garlic Squid Ball

Kamias Shake

Pinakbet

Ensaladang Talong

Baked Scallop