Photo: Abub's Cebuana Lechon / Instagram
Cover Photo: Abub's Cebuana Lechon / Instagram

Find out where to get a show-stoppingly delicious lechon, as told by some of the country’s best chefs

The good old classic, crispy, and perfectly roasted lechon has become a staple on many Filipino tables for almost every milestone or big event, be it a graduation, a birthday or a big festive group dinner for the Christmas season. Every family has their go-to and swears by their sources, and may have their own secret sauces and sides to boot, but where do the country’s best chefs order from when they are seeking out a flawlessly succulent, meaty and golden-brown lechon? 

Read on to hear what they have to say, and let us know which are your tried and tested favourites: 

See also: Where to order the best ensaymadas

Francis Lim

My favourites are Rico's Spicy Lechon and Tatang's spicy lechon belly, both of which are homegrown Cebu brands. I love them because they are very tasty and always juicy; all you need is some nice vinegar.

See also: Did you Know That chef Claude Tayag Introduced Anthony Bourdain to Lechon?

Thirdy Dolarte

My favourite lechon would be from Abub's Cebuana Lechon. What I love about their lechon, aside from the perfectly crisped skin, is the well-seasoned meat inside. They stuff their lechon with a generous amount of lemongrass, native garlic, leeks, chilies (if you order the spicy version), and seasoning, which gives the meat a flavourful taste. I always go for the rib of the lechon (that's my favourite part). Abub's Cebuana Lechon and a cold bottle of beer would be the perfect match.

Jorge Mendez

Gatchalian: What I like about Gatchalian is how it’s not too greasy or fatty. I can enjoy eating more of it since there’s not much fat, you get more meat, but surprisingly it’s not tough or dry! Maybe it is something about how they cook it Bacolod-style. Their lechon is clean but aromatic without being overpowering but still packs a lot of flavour. It’s really something very difficult to beat!

Cebu’s Original Lechon belly: We’re all quite familiar with how lechon belly is the prized part of the whole lechon (maybe), so Cebu’s Original Lechon Belly is, for me, one of the best renditions anyone has made. The belly has a heavier set of flavours packed inside and out, maybe because it’s a smaller portion compared to a whole pig, and they rub it with a lot more of their aromatics and seasonings. It has a more prominent lemongrass aroma than most, which makes it unique for me. If you haven’t tried it, I invite you to give it a go.

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Jordy Navarra

We recently had Abub’s spicy lechon which was great. Also, I love the lechon at Grace Park whenever they have it as a special. Try it with the sauces and condiments they make!

Miko Calo

Butuanon’s are very proud of our Lechon. My family in Butuan always buys lechon from three lechonero families: Orbita’s, Zaballero, or Bantilan’s. While we cannot find Butuanon lechon in Manila, we enjoy Pig Senyor!

See also: Where to order lechon in Metro Manila

Kevin Navoa  

For lechon, it would be Abub’s Lechon. Most people who sell lechon make sure there is crispy skin, but Abub’s goes beyond and further than that. The meat itself is so flavorful! You’ll love the meat just as much as you love the skin.

Patrick Go

My favourite lechon is Lydia’s lechon. It brings back a lot of childhood memories. That’s our go-to lechon ever since. I love how simple and straightforward their lechon is.

Allen Buhay

General’s Lechon. There's a store at the Petron on EDSA and Anaiz. I have always loved how flavourful their lechon is. You can go to General’s for a quick bite of lechon and rice. While their whole lechon is on the expensive side, for me, it is still the best one you can get out there. I also love the Esguerra Farms cochinillo just because of how good the pork is. They raise their own Kurobuta pork in Lipa and anything prepared from those pigs is just wonderful!

Carlo Miguel

My favourite lechon of all time is from Tatoy’s in Iloilo. No visit to Iloilo is complete without a lechon from Tatoy’s. It has super crunchy skin almost like glass, and very juicy and flavorful meat, you don’t need any sauce or sarsa with this lechon. The best!

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