Manong's Lechon Cebu--This Is How We Do It

This was shot way back 2011.

Eat Cebu Lechon Like A Gourmet

Next time you have a party, don't dig in to that Cebu lechon meat just yet. Involve all your senses and follow the following steps in order to maximize your enjoyment of that oh so delicious Filipino party staple. 

First, take time to enjoy looking at that glorious shiny red-brown skin of a properly roasted lechon, then tap the skin to check the crispy portions. Eat the skin first, this will give you a preview of the gastronomic delight that is to come.

The best part of the roasted pork to indulge in is the belly part. It has the most ideal proportion of meat and fat, and is the most tender and juicy portion. For an authentic Cebu Lechon, this is also the most flavorful as the spices used in roasting are usually inserted in the belly part. 

Aside from being tasty, authentic Cebu Lechon is also a delight for your sense of smell as well. Due to the infusion of spices used in roasting, Cebu Lechon is mouth-wateringly aromatic, so take time to enjoy its smell before finally digging in.

Lechon may be eaten with any sauce you prefer. For Cebu Lechon, it is usually eaten with spiced vinegar and soy sauce. But, it is advisable not to use any sauce since Cebu Lechon is already very tasty and hardly needs any sauce at all.

So, if you want to treat your guests with extra special lechon, make sure you serve them with tasty Cebu Lechon, the star in every special occasion.

Manong's Lechon Cebu may be reached thru PLDT 02-4756875, Sun 0932-8805600, or Globe 0977-2479038.

Native Pig vs. Hybrid Pig

I always get inquiries regarding the BIG difference between ordering native pigs or hybrid pigs for their lechon. People have this pre occupied notion that native pigs are better than white ones (hybrid). Not necessarily. 

One thing good about native pigs is that if you order small sized lechon, say de leche, it is always advisable to order native pigs since its skin would still be crispy even after five hours. However, native pigs are hard to find sometimes and may also cost you more. Another downside of using native pig is that it tends to be very oily most specially if you use the large sizes. 

For hybrid pigs however, so long as you eat your small sized lechon within the next 3 hours, you will be assured that the skin is still crispy. If you will eat it a little later, around 40% of its skin would start to become soggy. If this happens, I suggest that you cut the skin and fry it using slow fire--no need to put any additional seasonings--this procedure would give you the same crispiness of a newly grilled lechon. 

Basically, the difference between native and hybrid pigs all boil down to one thing---skin. The meat however, tastes the same whether you choose any of the two. 

During our first Christmas season doing Cebu lechon business in Metro Manila (2008) when prices of pigs sky rocketed, we tried our best not to increase our prices. We only made a separate price list for native pig orders. 

It's your choice. Native pigs or hybrid pigs. The point is, as long as it is Cebu lechon--and Manong's Lechon Cebu at that--you will be treated to a gastronomical fair that is really worth experiencing. Treat yourself, call us at 02-4756875, 0932-8805600 (Sun) or 0977-2479038 (Globe) NOW!!

How To Avoid Your Lechon Skin From Getting Leathery

Part of the fun in eating lechon Cebu is its crisp skin. However, no matter how hard you try to prevent its skin from softening, certain reasons make this happen. You may hire the best lechonero but if you choose the wrong pig and commit the following mistakes written below, be ready to eat lechon skin with texture that will really frustrate you. 

1. Wrong choice of pig. If you are planning to order small sized lechon, it is really advisable to get native pigs as their skin is thicker which allows to stand longer shelf life once grilled. Remember that the smaller the pig, the greater chances that the skin isn't perfect. It is easy to spot a good pig suited for grilling. Just check the pig's butt area if it's round, and the spinal bone should not be visible. The pig's body hair should also be thick and longer--this is how you will know if the pig's skin is thick or not. 

2. Constant brushing of the lechon body while grilling. Cebu lechon normally has several herbs and spices added to the pig's belly to achieve that elusive Cebu lechon taste. However, while grilling, these ingredients will naturally spill over the pig's body. It is a must that the one in charge of grilling should brush the said drippings from time to time using his own kind of brush (most lechonero uses only a typical floor mop which is used solely for lechon). The saltier the solution or ingredients, the higher the chances of a soggy skin once brushing is not done. 

3. Undercooked lechon. A lechon de leche with a live weight of 10-12 kilos is normally grilled for 1hr and 15mins, while small sized lechon with 16-18 kilos live weight is done for 1.5 hours on the average. Grilling lechon below the minimum humber of hours may also result to a leathery lechon skin. 

4. Trapped steam. During peak season, most lechon companies get humongous orders and to keep up, they tend to pack the newly grilled lechon right away even if it is still steaming hot. All precautions stated above are useless if you commit this horrible mistake. It is advisable that once the bamboo is removed from the lechon's body, allow the steam to cool down for 10-15mins before you ask the sales person to wrap it. If you don't have the luxury of time, just make sure that even if you pack the lechon right away, the lechon's butt area is open and free from any packaging wrapper, as steam normally comes out from that side. And make sure that the car's back compartment is semi open if you decide to put your lechon there. 

5. Aircon vent. Once the lechon is already in your house, make sure that the aircon vent or even electric fan is not in direct position to your lechon. Aircon's cool tempreture makes any lechon oily and its skin soggy. More so if you place the vents directly to your lechon. 

Basically, all reasons above constitute the factors why people still get soft lechon skin despite the necessary precautions. However, if you experience this, you can do 3 things: eat it still, cut and fry the skin under low fire, or convert it into lechon paksiw. Which ever, you are guaranteed of a tasty lechon meat that is good enough even without the skin--that is if your lechon is MANONG'S LECHON CEBU.  For inquiry you may reach us thru PLDT 02-4756875, Globe 0977-2479038, or Sun 0932-8805600.  You may call us from 9am-12mn, or leave a text.  :)

Manong's Lechon Cebu Rates As Of September 2015

You may order using 0932-8805600 (Sun), 0977-2479038 (Globe) or Tel 4756875

MANONG'S LECHON CEBU (tel. 4756875, 0932-8805600, 0977-2479038) has been in the Cebu lechon business here in Metro Manila for almost 7 years now. We are one of the very few Cebu lechon sellers in the market. Manilenos who crave for the taste of authentic Cebu lechon no longer have to order it from Cebu, because it's already here!

Cooked by Cebuanos for all Filipinos to enjoy, our lechon is roasted to perfection using an authentic Cebuano recipe which has been handed down for generations.

Infused with only the finest herbs and spices, MANONG'S LECHON CEBU boasts of the tasty and aromatic flavor that Cebu lechon is known and loved for. Try it once and you will come back for more!

For orders, please call us at 4756875, 0932-8805600 (Sun) or 0977-2479038 (Globe) and look for Roland Panares.

Below are our current rates:

Size / Cooked Weight / Good for / Price

De Leche / 6-7 kilos / below 20 pax / P4,500
Small A / 8-9 kilos / 20 - 30 pax / P5,400
Small B / 10 - 12 kilos / 30 - 40 pax / P6,200
Regular / 12 - 14 kilos / 40 - 50 pax / P7,200
Medium A / 16 - 18 kilos / 60 - 70 pax / P7,900
Medium B / 20 - 22 kilos / 70 - 80 pax / P8,800
Medium C / above 23 kilos / 90 - 100 pax / P9,600

CALL FOR BEST PRICE!!

Enjoyed by satisfied customers like BDO, Security Bank, DTI, Smart Communication, University of the Philippines, St. Luke's Hospital, House of Congress, Malacanang Palace, Glaxo Phils., ABS-CBN, TV5, Lopez Group of Companies, Via Mare, chef Roland Laudico, chef Sau del Rosario, and top movie personalities, to name a few. Even caterers and party coordinators call us for their Cebu lechon needs.

Call us to experience the BIG difference!!

PLEASE READ

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Other lechon companies claim to be selling real Cebu lechon but they are not. Others give you the live weight so as to show a heavier weight but the truth is, once the lechon is cooked, it will reduce to as much as 50%.

We at MANONG'S LECHON CEBU don't make promises we cannot keep. Even the serving size written above is realistically computed. Hence, we never get complaints from our customers that their lechon order is insufficient. You may call us for computation on how we arrived with our number of servings.

Our recipe has been handed down from generations. No alterations. The same recipe we have been doing when we were still based in Labangon, Cebu City.

Call us at 4756875, 0932-8805600 (Sun) or 0977-2479038 (Globe) for questions. =============================================================

CHOPPING FEE:

P100 De Leche
P200 Small A, Small B
P300 Regular, Medium A
P400 Medium B, Medium C

Note: No chopping service for the month of December due to heavy workload


HOW TO ORDER

Call 02-4756875 or 0932-8805600 (Sun) or 0977-2479038 (Globe) to inquire about rates, delivery charges, etc. Text and state the details of your order (date and time of delivery, lechon size, your name and other contact number)

Kindly wait for a response saying we received your text message (this is to avoid any mistake or miscommunication)

Only when you receive a confirmation, that your order is really reserved.
If Tel. 02-4756875 is busy, kindly send your text message and we will get back to you. You may call us between 9am - 12AM daily. Or send us a text. Thank you.