Comments on: Dissecting a Cebu Lechon…

by: randy

Sat, 24 May 2008 05:40:30 +0000

to enjoy and have more customers the taste of lechon baboy.and please can you give me the ingredients of lechon baboy.tnx,…………….

by: Anton

Mon, 17 Mar 2008 06:56:27 +0000

In Mindanao some lechons are served with paklay or papait as an extra dish also made out of the internal parts of the pig.. :) similar to dinuguan…

some even come with paella.. dont know if you can get anything like this now..

by: Maria

Thu, 10 Jan 2008 17:53:21 +0000

Try Naldo’s Lechon in cebu. 0917-6300-888 or landline 346-0202. My family said the taste is just right.

by: Danny Yaptangco

Tue, 13 Nov 2007 12:01:02 +0000

Dear Sir,

I am the owner of Gourmet Lechon, the present name is Lechon Delight, we sell our lechon in Salcedo Market, in Magallanes on Sunday’s and Christ the King church on Sunday’s
Our cebu lechon is flame cooked with fire wood we do not use uleng. The high temperature of the flames boil the water that is trapped in the belly of the pig, and since it is mixed with spices spreads to the entire body.
We also use spices that are only found in Cebu, it gives the lechon the distinct Cebu Lechon taste. I am glad that you enjoyed the lechon. E-mail me if you have an order and I will make use that it is specially great. Better than the original cebu lechon.

by: DADD-F

Tue, 30 Jan 2007 05:22:52 +0000

I just logged on so this delayed reaction. But I find the whole discourse quite fascinating. I must agree with Choy (Dec. 28, 2006. People usually rave about Cebu lechon which I suspect is probably due to more aggressive advertising and perhaps, because there seems to be a lot more Cebuanos scattered about the country. Cebu lechon is good (Some Cebuano friends attest to one coming from Talisay as the best and that from Mandaue, second best.)though I find that everytime I eat some, I develop allergies (”…rubbed extensively with knorr cubes…” as you said?). But that doesn’t detract from the fact that Visayan lechon, in general, is certainly tastier as Choy says. I have travelled around the country and lived in different parts for significant periods of time. I dare say that the best lechon comes from Leyte. The tradtional variety, that is. The commercial types are still good eats but the lechon done the old fashion way fares sooooo much better! My family hails from Leyte (But that’s not why the best lechon for me comes from there.) and there we dig a pit to cook lechon, traditionally, of the native variety (a lot healthier and as far as I am concerned, a lot tastier) and of just the right age and weight that the outcome ensures juicy, tender, absolutely divine lechon–with the crispy skin, of course. In fact, I used to ask my Uncle in Leyte to make one for me everytime I crave for an honest-to-goodness lechon and just had it sent over. Warays also use other ingredients to lend for a more flavourful lechon but we certainly do not gorge it with such that the end product tastes more of the spices and stuff and nowhere can you savour the heavenly taste of the meat anymore. Anyway, with lechon so good, there is absolutely no need for a liver sauce. In the province, we make better use of the liver.

With leftovers, my mother makes such terrific lechon paksiw! Truth to tell, I’ve never tasted anything quite like it. My brother-in-law, a Tagalog, would always request my mother to make this whenever there is lechon, especially one brought from home. I tried doing it exactly as my mother does–even using our own vinegar that can very well rival an original sukang iloko–but I just can’t produce lechon paksiw the way she does. Sigh….