Cebu’s Original Lechon Belly: The Best Lechon I've Tasted So Far

Lechon?! Lesgow! Everyone seemed excited but me. I usually shy away from this favorite party staple. Not that I’m on a strict diet but I just don’t enjoy it as much as others would. Just about two munches on its crispy skin and I’m done with it. Not until I get to taste the best lechon so far; the Cebu’s Original Lechon Belly.

An invite from a blogger friend, Julius, came one weekend to try his favorite Lechon Cebu. So together with Christian, we indulged (telling Julius that this should be great for my lechon Cebu memories ain’t that good).

Spicy Lechon Belly

Cebu’s Original Lechon Belly was conceptualized and made to life by Mr.Marlon Gochan of Cebu in 2011. The idea of slow-roasted on open charcoal using only the deboned belly part of the pork (smothered with secret ingredients) is phenomenal. And may I tell you that they transport this “sinful” treat from Cebu everyday, nice.

We visited one of their Metro Manila branches (Eastwood Citywalk 2, Food Junction) and I was thrilled on the sight of our chow that evening. There are two lechon choices; the Original Lechon Belly and the Spicy Lechon Belly and we requested for ½ kilo of each.

They also serve puso or hanging rice that’s very popular in Cebu (which also is transported from Cebu daily, amazing!). A few minutes more and we were faced with our one kilo of lechon plus 8 pieces of puso. This should be great, I keep on telling myself.

Spicy Lechon Belly (crispy!) is love

One look and we all knew that our tummies will be pleased. Armed with plastic gloves for eating using our hands, we dug in and started the feast. The first bite was lovely; the crispy skin and the tender meat with all the infused marinade left us speechless. It was good. It’s really good and I cannot compare it to any lechons I’ve tasted ever. It really is that good.

Although no Mang Tomas lechon sauce was provided, we happily concocted our own sauce with their special vinegar sauce (pinakurat style) and soy sauce. Their vinegar sauce was just lovely. It perfectly complimented the crispy skin and tender meat of the lechon. But seriously, you wouldn't need any sauce for this lechon, really.

Half a kilo goodness

We’re totally enthralled by the whole thing that it was too late when we realized that we finished that kilo of Original and Spicy lechons (I love the spicy version). We wanted to get some more but restrained ourselves for we knew that this will not be the last time we’ll be having this yummy treat.

The Cebu’s Original Lechon Belly is the best lechon I’ve tasted so far. If only we get to taste it in Cebu. Light bulbs. Oh yes, this will be my first stop when I get to visit Cebu City someday.