Lechon: The Filipino All-time favorite fiesta food.

When you think of “Lechon”, there is probably nothing else more popular in the Philippines than “Cebu Lechon”. For as long as I can remember, Lechon is often the main dish or the centerpiece of every special occasion such as fiestas, birthdays, weddings and other gatherings. But despite being well known in the country, it isn’t actually a native delicacy. Originally, the name “Lechon” was derived from a Spanish word that means “Suckling Pig” that has to be roasted. It is also well-known in countries such as the Dominican Republic, Cuba, Puerto Rico and other Latin-American countries.           

The traditional way in making Lechon is to marinate the pig with salt, pepper and fish sauce before stuffing it with herbs to bring out its aroma and flavor. It is prepared by cleaning it very thoroughly by taking out its internal organs. Seasonings are then stuffed into the stomach, such as garlic, onions, soy sauce and the last but not the least, lemon grass. When everything is all stuffed in, the belly is stitched to keep the seasonings from spilling out. The whole pig is then skewered on a clean bamboo pole like a barbecue, soaked in soy sauce and slow roasted for 3-4 hours under live charcoal.                                                                                             

Tagged as the best Lechon in the Philippines – arguably the world, you can never go wrong with trying this dish. Tourists often make a beeline to the famous “Cebu Lechon”. Even world-renowned chef, Anthony Bourdain visited Cebu to try the famous dish and referred to it as the “Best pig, ever”.

Whether you’re in the city, in a mall, or any province in Cebu, you will not run out of places to go to where you can order juicy, crispy Lechon. You can even see a Lechon stall at the arrival and departure area of the airport to remind you that Lechon is one of the best that Cebu has to offer, and that you definitely cannot miss out.

It’s also not surprising that even locals prefer the original “Talisay Lechon” that has been around for generations. There’s something special about the classic street-style Lechon. If you’re heading over to the southern part of Cebu and you have time, stop by Carcar and have a taste of another local favorite, the “Carcar Lechon”. Nothing really beats the oldies in the Lechon game.

A trip to Cebu is truly not complete without a Lechon fix. And as you explore the different places to try the “Lechon de Cebu”, come, enjoy and relax at Noble Cebu Hotel. For inquiries, you may call +63 917 1179751 or email at reservations@noblecebu.com.ph.