MANILA, Philippines — Cebu has always been known for its exquisite lechon. No one makes lechon the way the Cebuanos do, so it always comes out perfectly golden and crispy. But since it is ...

Cebu Charcoal Lechon Belly serves it Cebu-style: pork belly rolled with aromatics like garlic and lemongrass, charcoal-roasted and expertly basted for that crispy brown skin.

Ultimate lechon tour in Cebu Philippines. This is the most epic lechon tour of Cebu, Philippines, tasting Cebu lechon and the local crispy pork belly lechon, the best Cebu Filipino street food.

This pork belly recipe from the Philippines should be started the day before; the belly is simmered, dried for eight hours in the fridge, then deep-fried twice.

Cebu’s famous lechon has just been given a delicious twist. Instead of an entire pig, a boneless belly is roasted to yummy perfection. The lechon belly is also packed with herbs and spices and ...

Lechon in those days was what is today's "lechon the leche." Cebu Lechon tastes uniquely different among the various versions of the dish in the country.

Cebu-style means it’s cooked with a tonne of spices; the belly stuffed with lemongrass, bay leaves, pepper, garlic and each chef’s secret additions. In Manila it’s served with liver sauce, but in Cebu ...

Cebu is a place where city meets province. You can dine at the malls, but it’s just as easy to rent a boat and go island-hopping. There’s a thriving nightlife thanks to the newer clubs, but ...

In March, Good Food’s Evan Kleiman and friends visited Toto’s Lechon Manok in Glassell Park. The largely takeout restaurant is particularly known for its coal-roasted chicken as well as its Cebu-style ...