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These Cebu Lechon Are a Twist on the Traditional Ones—Let’s See If You Will Love Them
Here’s where to eat the best lechon in Cebu (with a twist) when craving one.
By: Peter Parcon | September 15, 2023
Which one of these lechon will be your new favorite?
Images: (from left to right) CEBU’S ORIGINAL LECHON BELLY (the Boneless Lechon), Enye by Chele Gonzalez, Tatang’s Boneless Lechon Facebook page
The lechon (roasted suckling pig) is synonymous with Cebu. The metro is littered with restaurants offering their own versions of lechon. While many local restaurants offer the classic version of the well-loved Cebu lechon, some offer the best lechon in Cebu with a twist to maintain their competitive edge. The following restaurants offer their own lechon-inspired dishes that may pique the interest of food enthusiasts.
On your next Cebu lechon craving, you might want to check out these best lechon restaurants in Cebu:
1. Boneless Lechon Belly
Boneless lechon, a new take on traditional Cebu lechon
Images: CEBU’S ORIGINAL LECHON BELLY (the Boneless Lechon) Facebook page
Cebu’s Original Lechon Belly was conceived in August 2011 when Mr. Marlon Gochan considered offering a deboned-owned Cebu lechon belly in the market. The restaurant received numerous awards, including Best Lechon Belly in the Sun.Star Best of Cebu 2016 Awards and the Certificate of Excellence for 2016 from Tripadvisor.com.
A boneless lechon belly is a whole pork belly or the side of the pig with the bones removed. This Cebu lechon belly is spiced with special ingredients before being slow-roasted over an open charcoal fire. Boneless Lechon from Cebu’s Original Lechon Belly is priced from PhP135 for the original regular budget pack up to PhP6,440 for the extra-large spicy boneless lechon. This best lechon in Cebu is sold in all branches of Cebu’s Original Lechon Belly in Cebu and Manila.
2. Lechon Flakes
Lechon flakes from Tatang’s Boneless Lechon.
Image: Tatang’s Boneless Lechon Facebook page
Another on our list of best lechon restaurants in Cebu is Tatang’s Boneless Lechon, the brainchild of its owner, Lorenz Florendo. After tweaking the recipe of their own Cebu lechon for several months, Lorenz created a product that was chosen as the Best Boneless Lechon Belly for 2013 by Sun Star Weekend. Aside from boneless lechon, Tatang’s offers other best lechon-based dishes in Cebu.
One of these is lechon flakes, or lechon sliced into strips and then fried. Lechon Flakes are priced at PhP150 for the value meal with two pieces of puso (hanging rice) and one soft drink. The Cebu Lechon can also be ordered a la carte at PhP170. Lechon flakes are sold at all Tatang’s Boneless Lechon branches in Cebu, Manila, and Davao.
3. Lechon Sisig
Zubuchon sisig: a Filipino appetizer cooked Cebuano style
Image: Zubuchon Philippines
As famed chef and TV host Anthony Bourdain declared, Zubuchon claims to be home to the best pig in the world. The name of this best lechon restaurant in Cebu combines lechon with Zubu, the name of Cebu in old Spanish maps. Not resting on its laurels, Zubuchon has devised innovative ways of serving Cebu lechon.
A lechon-based dish offered at Zubuchon is lechon sisig. Sisig is a well-loved Filipino dish made of parts of the head and liver of the pig. It usually is seasoned with chili peppers and calamansi (calamondin). At Zubuchon, they spice it up with their secret ingredients. Lechon Sisig at Zubuchon is priced at PhP290 up to PhP330, depending on the location.
4. Lechon Kare-Kare
Cebu lechon upgrades a local dish with the Lechon Kare-Kare from Zubuchon.
Images: Zubuchon Facebook page
This best lechon restaurant in Cebu that serves the best lechon doesn’t stop there! Another dish you may want to try at Zubuchon is Lechon Kare-Kare; the price starts at PhP300. It brings a well-loved kare-kare with a twist; a roasted lechon is mixed with a thick, savory peanut sauce for this dish. Visit Zubuchon branches to indulge in this Lechon Kare-Kare.
5. Sizzling Squid Stuffed with Lechon Sisig
Sisig-stuffed squid from Zubuchon
Image: Zubuchon Philippines
Another lechon-based dish in Cebu from Zubuchon is the Sizzling Squid stuffed with Lechon Sisig, priced at PhP420 to PhP430. The dish combines two well-loved dishes: sizzling squid and pork sisig (sizzling chopped pig’s head). The restaurant uses its lechon for the dish.
6. Sinigang na Lechon
Sinigang and lechon in a bowl? Yes, please!
Image: RICO’S LECHON Facebook page
Rico’s Lechon opened its doors to the Cebuano market in 1997 when Enrico Dionson sold his roasted Cebu lechon seasoned with leeks and garlic at the original branch on Highway 77. Rico’s Lechon also offered the first spicy lechon in the market, which has become one of the best lechon in Cebu.
The lechon of Rico’s spawned another lechon-based dish, the Lechon Sinigang (PhP430). It gives this typically well-loved Filipino dish a new twist using Cebu lechon. You can also try Rico’s Sizzling Lechon Sisig at PhP390. Both are sold at the Lapu-Lapu branch of the restaurant. Rico’s Lechon is open daily from 9:00 AM to 10:00 PM.
7. Lechon Tacos
The Lechon Cebu Tacos blends two dishes in one.
Images: Enye by Chele Gonzalez Facebook page
Lastly, the restaurant serving Cebu lechon is a Spanish-themed restaurant of Crimson Resort & Spa, the Enye. While most of the dishes in the restaurant show the Spanish influence on the island, they also offer a unique dish that uses two culinary icons of Cebu.
The Lechon Cebu Tacos, priced at PhP595, is one of the best lechon in Cebu and a unique dish with the famous Cebu lechon as one of its main ingredients. This unique Cebu lechon also contains another popular Cebuano food item, mango. Lechon Cebu Tacos is topped with jalapeño frijoles (black bean) mousse and sour cream.
Enye is open from Tuesday to Sunday from 6:00 PM to 11:00 PM.
Which of these Cebu lechon dishes with a twist have you tried? Tell us about it!
Go to Yoorekka Magazine to find more unique restaurants and local delicacies in Cebu!
This article was initially published in Yoorekka on October 19, 2017.
Prices may change without prior notice.
About Peter Parcon
After leaving spending 16 years of his professional life in the academe, Peter decided to try his luck in the world of online freelancing. For the past eight years, he has been creating content for clients all around the world. He can work on just about any topic - from tattoos to technology and food to finance. He dreams of visiting every island in the archipelago some day.
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Disclaimer: All articles in the Consumers Magazine of Yoorekka are
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