Lechon Cebu

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Lechón is the Spanish word for suckling pig and in the Philippines, it connotes a whole roasted pig or “ litsong baboy,” in the local language. The process of cooking the lechón involves the whole pig or piglet that has been impaled in a bamboo branch and being slowly roasted over charcoal. The roasted pig is often cooked during national festivities or fiestas, the holiday season, birthdays, weddings, baptisms, family reunions, and other special occasions.

The typical method of roasting lechon involves placing the pig on a spit and roasting it over charcoals while wiping the skin with a brush made out of leaves drenched in water and the pig’s own fat. This makes the skin to become tender, crispy and crunchy that further adds to the delectable taste of the dish.

The lechon is usually served with a liver-based sauce. But in some cases, it may be served Chinese style with steamed buns and a sweet plum sauce. In addition, the left-overs from lechón is easily recycled into another delicious dish called “litson paksiw”. It involves cooking the left-over lechón by boiling it in vinegar to make the meat moist and the skin very soft. Some of the provinces in the Philippines have their own way of cooking and preparing their own version of the lechon. One of these versions is the Lechon Cebu from the province of Cebu.

Many foreigners go gaga over this delicacy.

The popularity of Lechon Cebu has made it one of the best tasting versions of lechon in the Philippines. The uniqueness of the lechon from Cebu comes from the stuffing for the lechon and the sauce dip used for it.

The Lechon Cebu is stuffed with lemongrass, a local variety of banana known as “saba,” or taro plant, green onions, sliced onions, whole cloves of garlic, cracked black pepper, lots of salt, and some other condiments. That stuffing gives the Cebuano lechon its unique crispy and sweet taste that is loved by people from Filipinos and even foreigners.

The sauce used as a dip for the lechon usually consists of ketchup, or a fish paste known as “bagoong,” that is served together with kalamansi. The two most popular lechon suppliers in Cebu City are CnT Lechon House and Alejo’s Lechon, but there are also some suppliers from nearby Carcar and Talisay that offer equally delicious and tasty lechon.

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6 Comments

1. 

   Everything Cebu

   December 7, 2012 at 3:40 PM

   Hi, Felix.

   We hope owners of lechon businesses will contact you.
2. 

   felix tabuñag

   December 6, 2012 at 9:43 PM

   Hi, i am from Monster Radio DYBT 105.9 marketing staff, we are proposing an exchange deals of your Lechon Baboy products, we will air or advertise your establishment over Monster Radio BT 105.9.

   Anybody interested feel free to give us a ring for more details.
   look for Felix at 09284351482 or 2561873….

   Thank you and more power to your individual business…
3. 

   Everything Cebu

   March 7, 2012 at 4:07 PM

   Basil,

   Unfortunately, we don’t have any information regarding Roger’s bagoong alamang. Thanks for visiting Everything Cebu!
4. 

   basil

   March 7, 2012 at 11:45 AM

   Hi..heard of Cebu’s Roger’s bagoong alamang, where do you buy this? where is ther store
5. 

   tish

   June 22, 2010 at 11:26 AM

   Hi, Joiz. We don’t have a list but here are some of the well-known lechon baboy businesses in the city and their contact numbers. Hope this helps.

   Alejo’s 261-8575
   Cnt 415-8887
   Luz’s 233-5008
   Rico’s 345-5688
6. 

   joiz

   May 14, 2010 at 7:55 PM

   hi! may i know all of the registered lechon baboy businesses in cebu city?? do you have a list? thanks!!! hoping for your reply