A Cebuano Feast

Cebu is a large island in the Visayas region of the Philippines. The largest city and the oldest city in the Philippines is Cebu City, often called the Queen City of the South.
You can find large high-end resorts and hotels offering all kinds of luxury. Apart from that there are smaller resorts in fishing villages in the South and North, such as Moalboal, offering a more Filipino experience and amazing nature experiences. Cebu is one of the most popular destinations in all of the Philippines for tourists with the busiest sea port in the Philippines and the second largest Air hub. Pristine blue waters teaming with delicious seafood surround the island. It has white sand beaches many of them untouched, as well as historical sites that reflect its cosmopolitan past. Cebu was in at the birth of Christian proselytizing in Asia when it became one of the early commercial hubs between Mexico and China.

Cebu has never been far from my thoughts since my trip there last year. I made a promise to visit the beautiful country again.
The cuisines of Cebu
Lechón is Spanish for suckling pig and in the Philippines; it means a whole roasted pig or “litsong baboy,” in the local language. Cebuano Lechon is professed (by the Cebuano people) to be the best in all of the Philippines. The distinctiveness of the Cebuano Lechon comes from the stuffing and the sauce dip used for it. Lemongrass, local bananas, green onions, garlic, and an array of spices give the Cebuano lechon its unique crispy and sweet taste.
I can confirm this fact from my first trip to Cebu where I had the delicious experience of eating Lechon during a private family lunch along with some of the freshest and most delicious seafood I have ever tasted. And it doesn’t end there. The left-overs of the pig are prepared into a yummy dish called “Lechon paksiw”. The leftover lechon is cooked in vinegar, soy sauce and spices making the meat and skin moist and very soft. The pot is left over night to simmer away and devoured the next day for breakfast or lunch and even dinner if any is left.
The next day we were treated to a boat ride through crystal clear waters, around out-of-the-way tropical islands and finally treated to a picnic style lunch on an isolated “Robinson Crusoe” isle featuring, you guessed it, Lechon. Digging into the perfectly spit roasted pig, succulent flesh and crispy crackling skin with our bar hands together with little banana leaf packets of steamed rice while gazing on the deep blue ocean over palm tree scattered sands is probably up there with some of my most memorable foodie experiences.