Lechon Cebu is a young pig stuffed with a secret mix of herbs and spices, skewered on a bamboo pole and roasted whole over hot coals.
Although the word lechon is definitely Spanish, we suspect that the whole-roast-pig idea actually came from the Chinese, who were trading with the Philippine islands long before the Spanish arrived and named the archipelago after their King, Philip II. Other former Spanish colonies might roast pigs too, but nobody gets the combo of tender-juicy-crunchy-tasty quite the way Cebuanos do. The hallmark? It doesn’t need sauce! Lechon Cebu is so mouth-wateringly delicious that all you really need with it is rice-lots of it.
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