This time, I'm not sharing how to cook, I'm listing down the contact numbers of the best available lechon in Cebu, order one and enjoy it without all the hassle.
Lechón (Tagalog: Litson and Cebuano: Inasal) is the Spanish word for suckling pig. In the Philippines, it connotes a whole roasted pig, lechón baboy. Chicken and beef are also popular. The process of lechón involves the whole pig/piglet, chicken, or cattle/calf being slowly roasted over charcoal.
The pig had always been the center of communal feasts in pre-Hispanic Philippines, and "Lechon" is the normal manner it is prepared.
Undeniably, Cebu's Lechon is the best in the country. It is tasty as it is, there's no need for any savory dip to go with it. Ask for Mang Tomas (liver sauce) and Cebuano's will stare at you and laugh.
Cebu's lechon baboy is whole black native (free range) pig roasted over charcoal, skewed in bamboo, stuffed with herbs and spices like lemongrass locally known as "tanglad", salt (injected into the meat), pepper corn and more, then baste with either milk or soda or coconut water to keep the skin crispy.
I once saw how it is prepared, it's never a pleasant sight. Hot water is poured onto live pig to shed its hair and the rest is history. I've entered the roasting station of CNT Lechon, it is impressive to see several lines of mechanical rotisserie. That should make the cooking even, not to mention efficient.
We normally forewarn foreign guests, other nationalities especially from the west, find it barbaric to see a whole pig served on the table. But Chinese and Filipinos just love EVERY part of it, right? I feast on the belly and the skin, most on the ribs, some even rave about the tail, the tongue, the ears, the dinuguan (pork blood stew with internal organs), and the brain!
My previous post about Cebu drawn more than the usual readers, googling for information and contact numbers for Cebu's Lechon houses, there are hundreds of lechon houses in Cebu but these are the more popular ones:
NOTE: To contact via telephone, use COUNTRY CODE 063, AREA CODE 032
Cang's Lechon
Sanson Road, Lahug
Telephone Number: (032) 2328899
- the original Cang's Lechon, with crispy skin and tender meat, the fat looks like it's trimmed off, it's very tender that the vertebra easily collapse.
Cary Cang's Lechon (Edna Cang)
Sanson Road, Lahug
Telephone Number: (032) 2358886; +639276441923
-(similar to Cang's Lechon, now operating independently) my family's personal favorite. Aside from the usual lechon, a whole chicken (add P150 each) or rice can be stuffed inside. Imagine chicken or rice that tastes exactly like lechon.
Alejo's Lechon
Labangon
Telephone Number: (032) 2618575
Lighthouse Restaurant
Gen. Maxilon Ave
Telephone Number: (032) 2332383
-famous for Lechon de Leche, a few days old piglet, so tender and milky, they use plates to slice it. For dine-in, you can order whole or smaller portions.
CNT Lechon
Archbishop Reyes Ave # (032) 2326146
V. Rama # 2544249; (032) 2546641
Juan Luna Ext Ave # (032) 2335339
(with outlets in selected malls)
-famous for their retail outlet that sells lechon per kilo*, they can pack them in a box ready for cargo. Also available in Las Vegas, USA:
1203 E Charleston Blvd, Las Vegas, USA # 702-270-2500
Rico's Lechon
Talamban, (Enrico Dionson, owner) # 3440119
-rumored for being former President Erap's source of lechon
Zubuchon (as endorsed by Anthony Bourdain)
(Edrid or Beverly) # 2365264 (M-F 9am-4pm)
Sunday Market at Banilad Town Center, Sundays, 10am-1pm
- but frankly, it doesn't come close to Cebu's best lechon. You might just wanna try it simply because it was endorsed by travel channel Anthony Bourdain's blog.
Lechoncebu.com
www.lechoncebu.com
- offers the convenience of online orders, recommended by a few bloggers who are non-Cebuanos. I haven't tried this, but the published rates are quite expensive.
Carcar Town Market- famous for having lechon juice, a seasoned clear (salty) soup.
Lorenzo's Lechon Baka
Telephone Number (032) 4162849 or mobile phone +639155404221
- specialize in roast beef/calf with sweet brown sauce. My birthday party isn't complete without them roasting a leg for my guests. :D They also serve roast turkey and goat.
The price of Lechon Baboy has increased about P300 for whole and P50/kg compared to last year. During peak season, price increase about P200-500 or they serve a smaller sized lechon. Peak season is from December, extending upto January (for Sinulog). Normal price range now should be:
P300 per kilo
P2800 good for 20-25 (whole)
P3200 good for 25-30 (whole)
Updated price for 2010:
P360 per kilo
P3500 good for 20-25 (whole) about 8-10 kilos
P4000 good for 25-30 (whole) about 10-12 kilos
Airport to airport airfreight from Cebu to Manila costs about P500, the seller usually charge additional P100 for packaging. Including freight, it is actually cheaper to buy from Cebu than in Manila.
*lechon sold per kilo tends to use bigger and older pigs, the meat may not be as tender and the skin is thicker which tends to be harder even crispy. So I still prefer to order in whole, the younger/smaller the better. Don't worry about left overs, stewed (paksiw) or sauteed, they are still worth the added cholesterol. :D Our household cook has a superb recipe, I'll try it out soon and post the receipe here.
Ever wondered how to keep the skin crispy?
- while it's steaming hot, keep it loosely covered. Don't keep it too long in the (car) trunk either. The steam tends to soften the skin.
- while waiting to be served in an airconditioned room or windy area, keep it covered.
- reheat leftover skin (if any!) in pressure cooker or toaster on high heat.
A celebration isn't complete without lechon, Christmas season ('Ber months) is coming up, I'm so eager to feast on more lechon again with hanging rice "puso" to match it.
Lechón (Tagalog: Litson and Cebuano: Inasal) is the Spanish word for suckling pig. In the Philippines, it connotes a whole roasted pig, lechón baboy. Chicken and beef are also popular. The process of lechón involves the whole pig/piglet, chicken, or cattle/calf being slowly roasted over charcoal.
The pig had always been the center of communal feasts in pre-Hispanic Philippines, and "Lechon" is the normal manner it is prepared.
Undeniably, Cebu's Lechon is the best in the country. It is tasty as it is, there's no need for any savory dip to go with it. Ask for Mang Tomas (liver sauce) and Cebuano's will stare at you and laugh.
Cebu's lechon baboy is whole black native (free range) pig roasted over charcoal, skewed in bamboo, stuffed with herbs and spices like lemongrass locally known as "tanglad", salt (injected into the meat), pepper corn and more, then baste with either milk or soda or coconut water to keep the skin crispy.
I once saw how it is prepared, it's never a pleasant sight. Hot water is poured onto live pig to shed its hair and the rest is history. I've entered the roasting station of CNT Lechon, it is impressive to see several lines of mechanical rotisserie. That should make the cooking even, not to mention efficient.
We normally forewarn foreign guests, other nationalities especially from the west, find it barbaric to see a whole pig served on the table. But Chinese and Filipinos just love EVERY part of it, right? I feast on the belly and the skin, most on the ribs, some even rave about the tail, the tongue, the ears, the dinuguan (pork blood stew with internal organs), and the brain!
My previous post about Cebu drawn more than the usual readers, googling for information and contact numbers for Cebu's Lechon houses, there are hundreds of lechon houses in Cebu but these are the more popular ones:
NOTE: To contact via telephone, use COUNTRY CODE 063, AREA CODE 032
Cang's Lechon
Sanson Road, Lahug
Telephone Number: (032) 2328899
- the original Cang's Lechon, with crispy skin and tender meat, the fat looks like it's trimmed off, it's very tender that the vertebra easily collapse.
Cary Cang's Lechon (Edna Cang)
Sanson Road, Lahug
Telephone Number: (032) 2358886; +639276441923
-(similar to Cang's Lechon, now operating independently) my family's personal favorite. Aside from the usual lechon, a whole chicken (add P150 each) or rice can be stuffed inside. Imagine chicken or rice that tastes exactly like lechon.
Alejo's Lechon
Labangon
Telephone Number: (032) 2618575
Lighthouse Restaurant
Gen. Maxilon Ave
Telephone Number: (032) 2332383
-famous for Lechon de Leche, a few days old piglet, so tender and milky, they use plates to slice it. For dine-in, you can order whole or smaller portions.
CNT Lechon
Archbishop Reyes Ave # (032) 2326146
V. Rama # 2544249; (032) 2546641
Juan Luna Ext Ave # (032) 2335339
(with outlets in selected malls)
-famous for their retail outlet that sells lechon per kilo*, they can pack them in a box ready for cargo. Also available in Las Vegas, USA:
1203 E Charleston Blvd, Las Vegas, USA # 702-270-2500
Rico's Lechon
Talamban, (Enrico Dionson, owner) # 3440119
-rumored for being former President Erap's source of lechon
Zubuchon (as endorsed by Anthony Bourdain)
(Edrid or Beverly) # 2365264 (M-F 9am-4pm)
Sunday Market at Banilad Town Center, Sundays, 10am-1pm
- but frankly, it doesn't come close to Cebu's best lechon. You might just wanna try it simply because it was endorsed by travel channel Anthony Bourdain's blog.
Lechoncebu.com
www.lechoncebu.com
- offers the convenience of online orders, recommended by a few bloggers who are non-Cebuanos. I haven't tried this, but the published rates are quite expensive.
Carcar Town Market- famous for having lechon juice, a seasoned clear (salty) soup.
Lorenzo's Lechon Baka
Telephone Number (032) 4162849 or mobile phone +639155404221
- specialize in roast beef/calf with sweet brown sauce. My birthday party isn't complete without them roasting a leg for my guests. :D They also serve roast turkey and goat.
The price of Lechon Baboy has increased about P300 for whole and P50/kg compared to last year. During peak season, price increase about P200-500 or they serve a smaller sized lechon. Peak season is from December, extending upto January (for Sinulog). Normal price range now should be:
P300 per kilo
P2800 good for 20-25 (whole)
P3200 good for 25-30 (whole)
Updated price for 2010:
P360 per kilo
P3500 good for 20-25 (whole) about 8-10 kilos
P4000 good for 25-30 (whole) about 10-12 kilos
Airport to airport airfreight from Cebu to Manila costs about P500, the seller usually charge additional P100 for packaging. Including freight, it is actually cheaper to buy from Cebu than in Manila.
*lechon sold per kilo tends to use bigger and older pigs, the meat may not be as tender and the skin is thicker which tends to be harder even crispy. So I still prefer to order in whole, the younger/smaller the better. Don't worry about left overs, stewed (paksiw) or sauteed, they are still worth the added cholesterol. :D Our household cook has a superb recipe, I'll try it out soon and post the receipe here.
Ever wondered how to keep the skin crispy?
- while it's steaming hot, keep it loosely covered. Don't keep it too long in the (car) trunk either. The steam tends to soften the skin.
- while waiting to be served in an airconditioned room or windy area, keep it covered.
- reheat leftover skin (if any!) in pressure cooker or toaster on high heat.
A celebration isn't complete without lechon, Christmas season ('Ber months) is coming up, I'm so eager to feast on more lechon again with hanging rice "puso" to match it.
4 comments:
Nice. Very informative. Usually buy lechon lanf fom Cnt and sa Mactan after ng old bridge.
You have tried the rest but not the best. You should try PARAY'S LECHON 416-0477 look for ELy. St. Anthony's Vil. Talamban Cebu City. I will give your money back if you won't be satisfied. :) Also available in UK Manchester 14 Bishop road Salford m68px
Rico's lechon has always been the best lechon. CnT is known for their kilo but as far as I know Rico's lechon offers the most delicious lechon when it comes to whole. I'm from carcar but we still order from Rico's.
Hi. For your Cebu lechon needs, please give us a call---MANONG's LECHON CEBU, at 7032133 or thru our Sun mobile number 0922-2819406. We have been silently serving Manila for almost 5 years now and people who ordered from us keep coming back for more. I guess it's about time that we should make noise. Our recipe has been handed down from generations. We deliver door to door within Metro Manila.
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