Internationally acclaimed food expert, Anthony Bourdain, called it the “best pig, ever!” I couldn’t agree more.
Cebu’s lechon (roasted pig) is known to be different from the usual Tagalog lechon that we have in Cainta.
Cebu‘s lechon doesn’t need a dipping sauce because the flavors are all locked in the meat by acupuncture. And for someone who loves
Mang Tomas, it’s definitely a change for me not to look for sauce.
Zubuchon in Cebu raised Cebu’s already famous lechon into a higher level. Not only would you enjoy lechon the traditional plain roasted way but you can also eat it as
Pritchon (fried lechon). By the way, according to the servers,
Zubu was Cebu’s former name way back in the Spanish colonial times and that’s how the restaurant got its name.
Zubuchon’s predominantly white interior spells cleanliness. The
Mactan branch that we visited was in the premises of
Islands Stay Hotel which also has a clean minimalist ambiance. I highly commend the staff for being so accommodating as they patiently explained the difference of one dish from another.
Rap had the
Zubuchon (Php 140) which is the standard Cebu lechon. I wasn’t able to resist asking for a teenie weeny piece of its crunchy golden brown skin.
Sobrang sarap!
I had the
Pritchon (Php 140) just to be different from Rap’s order. By the end of our meal, we were exchanging
ulam, hahaha! I enjoyed his Zubuchon more while he loved the crispiness of my Pritchon.
Dadi, on the other hand, had
Dinuguan (pork stew in pig’s blood, Php 90). Back here in Cainta, the dinuguan that comes with our lechon order is made of the pig’s innards. Zubuchon’s dinuguan has pork and is topped with chicharon (crunchy pork skin).
Just so we can have fiber in our meal to wash away all that cholesterol, we ordered a plate of
Adobong Kangkong (Php 80) and the
Seaweed Platter (Php 90). The Adobong Kangkong is just like what I cook at home but Zubuchon’s version is a bit sweeter and is also topped with chicharon.
The Seaweed Platter has an interesting mix because only the
lato is familiar to me. We were informed that the other seaweeds were called
guso and
lukot (gah, I couldn’t remember which is which).
For total cleansing, we had Zubuchon’s special drink, the
Kamias Shake (Php 90). I didn’t know that kamias (iba) has anti-fat properties. I better start harvesting from my mom’s kamias tree, lol!
We had a very pleasant dining experience in Zubuchon that, on the day of our departure, I bought a kilo of fresh lechon and half a kilo of lechon sisig to Manila. They have a small stall at
Mactan International Airport and the lechon can be boxed up for your convenience.
Zubuchon in Mactan is located at the Ground Floor of Islands Stay Hotel, ML Quezon Highway, Pusok, Lapu-lapu City. Meanwhile, it’s better to reserve your lechon pasalubong for pick-up at their stall in their airport upon the day of your departure. You can call them at (032)236-5264 or 0917-6274761.
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