The Queen City of the South is more than just a Queen City. It offers not only good places to feed our wander hunger, but also good food for our raging tummies. One of the reasons why most foreign tourists flock in the country aside from the people is the local dishes and specialties of the Filipinos. When in Cebu, eat Lechon. Lechon is basically a roasted pig that is definitely a Pinoy favorite. It is being cooked by everyone anywhere in the country, but Cebu has just got the heart of many.

You may have tasted a few of the best Lechon, but having to try the one in Cebu is surely a must! The Lechon Belly has ten branches across Cebu, so it wouldn’t be hard for you to look for one. Along the good crowd going, rows upon rows of uncut Lechon bellies are being prepared for our very own bellies.

Besides the famous Lechon bellies, available are also Puso, steamed rice on woven coconut leaves, Lechon dugo – dugo, creamy beef stew, Lechon rolls, le chips, Lechon Sinigang, and many more; all of which have Lechon as the primary ingredient.

The whole thing was conceptualized by Marlon Gochan, who once desired to serve everyone with the best part of the pig. The idea was realized, and flavored by special ingredients and spices, and bellies are then cooked in a traditional way, as we normally do for a Lechon.

Cebu’s Lechon belly is made to have a tender, salty and very flavorful meat. The skin is crunchy and if you are into eating spicy foods, you can have a spicy – flavored Lechon belly. Unlike most Lechon stores, this one in Cebu doesn’t have any “sarsa’ or liver sauce. For them it is a mortal sin, a food injustice. They eat the food as it is. Anyway, it doesn’t need to have a liver sauce to be delicious.

Lechon bellies are marked to be one of the must-try in the Philippines because this is one of the specialties which can only be found in the Philippines. Other countries might also be cooking this, but the one from our country is undeniably very distinct.