Comments on: Lechon! (Bisaya vs. Tagalog)

By: Omon

Omon — Mon, 25 Jan 2010 13:17:14 +0000

While lechon in Cebu is generally leaner, Iloilo lechon is not, but still stuffed with tamarind and tanglad, Bacolod’s on the other hand is somehow just right, the skin always perfect, and the ribs never too salty, always eaten without sauce.
Ilonggos, however makes the best roasted liver sauce, on the vinegary side to balance the fat.
The best lechon for me is in Negros Oriental, facing Cebu where native black male pigs are used. I found that most is sent to Cebu, but some lechoneros are in Bacolod using Ilonggo style sauce. In Bacolod, they stuff the lechon with a medley of tanglad, sampalok, and batwan, a souring agent.

By: Bino

Bino — Sat, 16 Jan 2010 02:00:06 +0000

Cebu lechon is better than Tagalog lechon.
But Iligan lechon is better than Sugbuanon lechon.

By: Nico

Nico — Wed, 23 Dec 2009 17:31:41 +0000

I feel that if you need sauce to make your lechon palatable, you’re better off being a vegetarian. Does that make sense?

A lechon de lech in Metro-M will cost you about 4K, but in Cebu only about 2.8K, yet the cost of the pig is roughly the same. What sense is there in that?

I’ve only tried Bisaya-style lechon in Cebu and Iligan. At the risk of overgeneralizing, the latter is more flavourful, but perhaps because the larger number of Sugbu lechoneros leads to greater variability in quality. Makes sense?

By: Five Weight

Five Weight — Tue, 03 Feb 2009 10:09:30 +0000

Sorry Warrior, I vehemently disagree! The best lechon comes not from Luzon or the Visayas but from Mindanao. Have you tried the lechon in Davao or Zamboanga? Don’t be deceived, Muslimland has lots of lechon. Granted the culture might have come from the Visayas but the way they have adapted the lechon and introduced local ingredients has outclassed the originals.

By: MAJE

MAJE — Tue, 20 Jan 2009 06:18:31 +0000

ay teka, don’t forget the atchara ng cebu pag kain kayo ng lechon ulit sa cebu!! sarap un partner dn!! YUM! YUM!

By: MAJE

MAJE — Tue, 20 Jan 2009 06:16:42 +0000

agree ako kay jerry!
taga cebu ako at seeing this blog, it make my mouth watery kc naalala ko ung last kong upak ng lechon ng umuwi ako sa cebu.. CNT LECHON TASTE GOOD! YUM! YUM, i always choose the tummy part kc un ang part na malasa kc dn lahat nakatambak ung mga spicies eh.. huh! gusto ko na tlgang umuwi ng pinas!! kainis!! ang boring dto!!:-(, limit lng makakain ko na pinoy foods un ay mag luto pa ako!!

nice blog mate!!;-)

By: jerry

jerry — Mon, 05 Jan 2009 07:38:21 +0000

o anu naniwala na kayo na mas masarap ang lechon sa cebu keysa lechon sa manila. Iba kasi ang technique na ginamit sa pagluto ng lechon sa cebu. and they use native pig pa na mas lalong sumarap ang lechon cebu.

By: Jojo Abinales

Jojo Abinales — Tue, 23 Dec 2008 14:31:02 +0000

Hello Butch, sige let’s set a Talisay lechon date with Alvin come 2009. See you soon

By: The Warrior Lawyer

The Warrior Lawyer — Tue, 23 Dec 2008 00:43:16 +0000

Salamat din, Jojo. Hope to see you one of these days, maybe over a plate or two of lechon Bisaya. Naglaway ako sa description mo. My erstwhile law partner Alvin Batalla sends his warm regards. Merry Christmas to the family.

By: Jojo Abinales

Jojo Abinales — Mon, 22 Dec 2008 10:47:07 +0000

Salamat sa comments, Butch. Was in Cebu last April and of course indulged myself in Talisay lechon. Nice family blogs, too. Meri Xmas and a Happy New Year sa inyong apat.