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C E L E B R A T I O N T I M E
Lechon
Cebu
Lechon
or roasted pig is always the
centerpiece in big celebrations. Each
place in the country swears by the way
the whole pork is cooked in their part
of town. But mention Cebu lechon and
most people will have an idea of how
distinct it is.
The pork cavity is stuffed with
aromatic plants as most lechon in
the archipelago’s middle region of the
Visayas is done. It can be lemon grass,
green onions or garlic.
Diners often go first for the crisp
skin, a mark that the lechon has been
cooked properly, slowly turned on a
spit. Seasoned mainly with salt, Cebu
lechon can be taken as is or dipped in a
vinegar concoction rather than the liver
sauce required of lechon cooked in the
northern Luzon provinces.
Cebu lechon is a must-bring-home
for visitors. There are several brands in
the market, some of them reviewed and
even subjected to face-offs in blogs.
But unbranded lechon is available,
too, especially in Talisay on Sundays.
They’re either sold by the kilo or by
how much money you want to spend.
Kalel says
Brine the pig in salt to
make the meat juicier.
