I like lechon Cebu. I like it because I can enjoy it even without the hideous looking liver sauce that I really find blech.
CnT was probably the most popular roast pig from Cebu until acclaimed author and chef Anthony Bourdain called Zubuchon “the best pig in the world”.
Haters Friends told me Zubuchon is saltier, more expensive (+50-70php… so it’s around 480-520 a kilo?), and less fatty (an atrocity to my cholesterol-loving bud na itatago ko na lang sa pangalang Dave Abelarde).
When my friend Enzo went to Mactan and asked if I wanted otap or lechon for pasalubong, of course I answered lechon!!! Kasi hello, bakit naman otap ang pipiliin ko? Haha, it was the opportune time to try Zubuchon and see if my friends were right.
Zo gave me a kilo of frozen lechon. I fried it. Three words- FRIED.LECHON.SKIN. Thanks to my Cebu-based friend Carla for introducing me to this gastronomic delight! Bless all piggies for making me a happy little foodie.
I served the fried Zubuchon with white rice topped with garlic chips, sliced cucumbers with a dipping sauce of cane vinegar, red onions, cracked black pepper, and brown sugar.
Did I like Bourdain’s favorite pig? Yes! I didn’t find it too salty. I was able to enjoy it without rice. Ewan ko lang ha pero sa CnT ako naaalatan. I like CnT lechon pero hindi ko kayang papakin kasi feeling ko magkakasakit ako sa bato on the spot. Zubuchon’s less fatty. Yay for me, boo for Dave. My bad cholesterol’s slightly elevated so I’d like to believe that this lechon is diet-friendly. I also liked that the lemongrass taste was more pronounced. But hey, I got it frozen so I have yet to eat and judge when it’s freshly roasted.
And so, for that… Cebu, see you next year! 😉
listening to: Don’t Go BACON My Heart