Pegging out with Cebu’s finest, Lechon!

Herbs, spices , sauces , flaming heat and a motivated heart this all it takes to turn one simple dish an extra ordinary.Being raised and bred in the island, those passion for cooking is an utmost passion and family best kept secret recipes passed from generation to generation.

Cebu has been dubbed as the cradle of Christianity in the Asia, the home of the crowd drawing Sinulog festival, the enshrined throne of the miraculous image of Sto. Nino,  the center of best gastronomic experience and the Queen city of the South!

Lechon de Cebu as an iconic symbol and synonymous to Cebu, has been in the limelight even years prior the arrival of the Westerners in this oriental land. In fact, it had been said that during the arrival of the Spaniards, they were served with a bountiful luncheon of various local foods and lechon was one that captures the attention of the visitor.

Then on the quest of perfecting the recipe has been long overdue. Others have successfully crafted their recipes with careful instruction of preparation and the seclusion of being spread among the public. In every occasion, lechon has been the life and the centerpiece of each host family. Thus, a celebration is never complete with lechon in the bucket list!

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Lechon Making industry.

Eventually, the best recipe of lechon making kept in their household, is now the brought to the higher level in the commercial arena. So, it created a wonderful gastronomic competition for the patrons and sure to satisfy the cravings of that famous lechon.

Getting things started,  lechon makes a whole young peg with weights around 25 to 30 kilos is the highly favorable since its meat is tinder and young. have it slaughtered and stuffed in those herbs and spices that includes a bunch of the lemon grass, some generous amount of garlic bulbs, peppercorns, star anise, dried bay leaves and red onions. Also add the a little of salt to taste. Add in also for stuffing, some bananas specifically Saba variety for fillings! After things ready, have those charcoals bring to life by breathing it with fire. After have it done, skew the well flavored meat into. Then in between each turn, have it brushed with evaporated milk to make the skin crunchier until roasting it into that perfect flaky and crispy goldy and shining brown. What makes this much interest is that it is has a well done appearance at the outside yet juicy and savory meat in the inside. Personally speaking, my favorite part of it is the belly part where all the seasonings are concentrated. Just a piece of cake if you eat one. Also, i love the ribs hehe. 🙂

Tedious and time consuming may it be but after a much hard work it’s all worth the wait!

Making one seems impossible for like us to do, right? So, instead of making one, we just go and eat out in the well known lechonan in the metropolis. Have your stomach ready and well start our, pegging out. hehe literally. *laughs

With a mushrooms like growth all over the city, finding one is never a hard task. Let us now delve for the quest of finding the one that suits our taste buds desire. Rankings are randomly arranged. All are equally delicious. Swear, I put my name on it.  😀

First on the list is Rico’s lechon located in  Highway 77, Talamban, Cebu City with its branch in The Ridges Commercial Complex, Panagdait Road, Mabolo

Verdict: Their approach to innovating the traditional lechon is commendable and bringing a new variety of spicy lechon is a sure hit fire. It’s a playful tickle of your palate and make you crave for more.

Second, CnT Lechon  located at 1377 V. Rama Ave., Guadalupe,

Verdict:  CnT’s lechon Cebu is as delectable as ever.It trully lived up to the expcetion of a stastly lechon in town. With those amazonas doing the job, it’s a knife performance to watch out for. They such a performer.  The warm meat was smooth, tender, juicy and robustly savoury with some saltiness.

Third,  Cebu’s Ayer Lechon .Its main office is located at Gate 777 across Cebu Country Club, Banilad Road, Apas, Cebu City, Cebu. There are already several branches of Ayer Lechon, 2 of the branches is at I2 Asiatown I.T. Park and at Mactan International Airport.

Verdict: Notorious for its crispy and tender juicy native roasted pig. It’s a good epetome of culinry perfection of traditional recipe proven, tested and tasted.hehe Certainly, it’s a must try for the authentic taste.

Fourth, Zubuchon  its main branch is located at 2651 Villalon Drive, Capitol Site, Cebu City, Cebu with branches in Escario , Central building , The Walk IT Park, Apas and several outlets all over Cebu. 

Verdict: Hail to this promising restaurant that wowed the international Culinary expert, Chef Anthony Bourdain and dubbed it as “the best peg ever.!” The expert had said it, with thier innovative and a contempory style of preparing the dish. They have set the bar high and offer another worthy of a bite and a plate? hehe. Sure a must try!

Fifth,  Carcar Public Market Lechon Alley located at the South of Cebu.

Verdict: The best source for the most affordable lechon in town. Prepared with their own style, it is a unique tasty lechon to eat. The skin is crispy while its meat is tender, juicy and flavorful which is consistent with any size of the lechon.

I must limit myself in only these due to time constraint but surely, I guarantee you there is still a bunch of lechon makers out there who levels to those I mention earlier and definitely, leaves you jaw dropped with their own version. You just gonna need to explore!

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Recently, the world of Culinary had met it’s breakthrough with the development with a touch of convenience and  at most reasonable price with sacrificing the quality and experience of Cebu’s finest lechon.  To name some are the Tatang’s Lechon Belly , Cebu’s Original Lechon Belly and many other emerging brands that is making waves in the industry, worth to check out!

Being in Cebu is more than just the sights and scenery, cultural richness and warm hospitality. It also humbles itself to host the best Culinary experience with lechon the table.  Never miss to experise this one or else you will regret half of your life. Just kidding.

This is all for now. I go back to eating.hehe Until then.

Disclaimer: Photos credits to owners.

7 thoughts on “Pegging out with Cebu’s finest, Lechon!”

  1. Never had Cebu lechon because I spent all my cvhildood in Manila and neevr even visited any place outside Luzon. But all lechon is masarap to me!

    Unfortunately, where I live in north Florida (Tallahassee), there’s not maraming Pinoys, so walang lechon. I have to go to Las Vegas, which has many Pinoys working in the casinos and so there’s many Pinoy restuarants. Even a big Pinoy grocery supermarket.

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