Looking at Luscious “Lechon”

May is usually the most festive month in the Philippines, and in Cebu, the fiesta tables are not complete without the much awaited fiesta star- “Lechon” (roasted pig).

With its devilishly-attractive reddish “tagumkum” (crunchy) skin, even those folks with diagnosed high-blood pressure can’t help but steal a small bite or two.

This eye-catching fiesta favorite originated from our Spanish colonial masters. It is also popular in countries like Puerto Rico, Cuba, Dominican Republic and other Spanish-speaking nations in Latin America. In those countries, it is said that the pig is seasoned with spices and other herbs, and after the innards are removed, the pig is skewered on a large stick and placed in a pit filled with charcoals until it is cooked. The whole action is actually a rotisserie but in Cebu we popularly call it “Inasal”. The whole process includes roasting the pig on all sides for several hours until it is done. The aim is to make the pork skin crispy and reddish- a distinctive feature of lechon.

Actually, lechon is not only famous during fiesta times. In Cebu, it is somewhat an all-occasion dish. One can have it during birthdays,baptism, graduation, and holidays or election, beach outing, or simply as part of a regular meal. However, as compared to the traditional ways of cooking this national dish, Cebu offers a wide variety to pamper the
appetite of its eager guests.

Among the varieties, Bisdak lechoneros can offer you Boneless (popularly known as lechon belly), Spicy, or fried or “Prichon” for Pritong lechon (deep fried lechon). Some old-timers recommend the classic “lechon de leche” (roasted suckling pig).

In whatever way you want it, Cebu always have lechon stores near you, or if you’re unfamiliar yet with the new ones, here’s a little tip for you to find one good tasting Cebu lechon: CNT at SM Cebu, Rico’s lechon, Cebu’s Original Lechon Belly at Parkmall, Zubuchon in 1Mango, and Ayers lechon at SM Cebu.

If you have the luxury of time, you can speed up towards Cebu’s south in just 45 minutes travel. You can stop over at Carcar public market and there you can find one of Cebu’s finest juicy lechon although it’s not popularly known yet to some people. This writer guarantees that aside from its affordable price (P 280/kilo), the taste exceeds that of those commercially prepared in the metropolis.

P.S. After feasting the whole dish, always remember that lechon left overs are still good for “Paksiw” (lechon stewed in vinegar).