5 Fun Facts About The Cebu Lechon

The Cebu lechon has been one of the most sought-after roasted pig in the country. It is so popular that a previous president used to have it flown to the capital just for him and his friends. But there is much more to the Cebu lechon than meets the eye. Here are some fun facts that you may want to know about the Cebu lechon that many longtime residents of the island already know.

No Sauce Needed

Cebu Lechon – image source: House of Lechon Facebook Page

One thing Cebuanos always say when they eat lechon is that when it needs some sort of sauce to enhance the flavor, it is not Cebu lechon. Cebu lechon is known to be exceptionally tasty. It does not need anything to enhance its flavor. This is mainly due to the special spices added to it before it is cooked. While these spices may vary from one lechon maker to another, they all add to the flavor of the Cebu lechon to make it the best in the archipelago.

Special Spices

Cebu Lechon – image source: Cebu’s Ayers Lechon Facebook Page

The special spices added into the Cebu lechon while it is prepared are the secret ingredients to make it the best in the country. Some of these ingredients include lemongrass, a local banana variety known as the saba, garlic cloves, onions, black pepper, and salt. Lechon makers also have their own secret ingredients to add a unique flavor to their lechon. These spices merge to give the Cebu lechon its sinfully-delicious flavor. 

Lechon Restaurants

Cebu Restaurant – image source: Zubuchon Facebook Page

Since the Cebu lechon is known to be the best in the country, it is not surprising to find a number of lechon restaurants in and around Metro Cebu. The most popular lechon restaurants include Rico’s Lechon, CNT Lechon, Ayer’s Lechon, Zubuchon, House of Lechon, and Alejo’s Lechon. There are many other smaller no-frills places offering lechon, like Auring’s Lechon, where you can eat lechon.

Lechon Belly

Boneless Lechon – image source: courtesy of Peter Parcon

The lechon belly or boneless lechon is one of the innovations in the Cebu lechon. Instead of buying the whole lechon, you only get the meaty part of the lechon. The belly of the pig is deboned before adding special ingredients to make it flavorful.  The boneless lechon is cooked in the same way a regular Cebu lechon is cooked. While a number of lechon restaurants have started to offer boneless lechon, there are some places specializing in the boneless lechon. These places include Tatang’s Extra Crispy Boneless Lechon and Cebu’s Original Boneless Lechon. 

Best Lechon in Cebu

Carcar Lechon – image source: courtesy of Peter Parcon

​Even as the Cebu lechon is considered as the best roasted suckling pig in the country, there are some places on the island claiming to offer the best Cebu lechon. Some Cebuanos say the best lechon can be found in Talisay City while others say the best ones are offered in Carcar City. Whichever the place, everyone is in agreement that the Cebu lechon is the best in the country, if not, the world.