Lechon
It would have been better if we can say lechon (suckling pig) is a purely Cebuano dish and a purely Cebuano expression of culinary ingenuity. But some neighbouring countries like Indonesia have their own versions of the suckling pig. However, nothing beats the delicious flavour and aroma of our very own lechon. Since most of the people neither have the time nor the knowledge to prepare their own lechon, many restaurants sell lechon in various sizes and styles of cooking. For example,
Mila’s lechon offers:
- Lechon Baka
- Lechon Baboy
- Lechon Cebu
- Boneless Lechon
Many people have marvelled at how delicious the lechon in Cebu is. One author even tried very hard to get the trade secret but failed. He is a food critic and has a very high regard for Cebu’s lechon. If you ever plan your trip in Cebu, do not forget to taste its lechon. I guarantee you it is one of the best foods in town. The lechon came about during the Spanish period when the people were introduced to celebrate feasts.
Cebu Lechon
The lechon is the main offering of every party. Filipinos make it a point to have lechon during birthdays, fiestas, graduations, and all other special occasions. Some people even borrow money just to have lechon for their celebrations since people do expect to see a lechon in a major celebration.
In Cebu, one of the more famous lechon makers is CnT. Their lechon is very tender, tasty inside out, and has very crispy skin. Another place to look for good lechons are Talisay and Carcar.
Some related sites for added information:
- http://www.milas-lechon.com/ccuisine.html – a reputable company that has been in the business for many years. It offers Lechon de Cebu.
- http://www.marketmanila.com/archives/dissecting-a-cebu-lechon – the author tries to dissect what is inside the pig’s stomach.
- http://www.pinoymac.org/forum/showthread.php?t=20195 – a forum on why the lechon in Cebu is famous all over the country,
Pictures of Lechon: