Thursday, June 20, 2013

Cebu's Zubochon Lechon

If there is one thing that upended my view of what lechon is, then this was it, eating at Zubochon.

I first heard of Market Manila's blog from a colleague who loves to eat out. It was later when I became a follower that I came to learn that the Market Man owns Zubochon. Cool!

Early this year, while on assignment in Cebu, I decided to try the lechon that Tony Bourdain raved as the best pig ever. We went to the the Escario branch, without making reservations. We were greeted by clean lines of glass and concrete and interiors in red and white. It was crowded but the efficient and courteous staff was able to squeeze us on the second floor beside the stairs. 

These are the two stand-outs for me:

Of course, the lechon. Crispy, crackling skin. Thicker than usual, with a thin layer of fat. I love the aromatic herbs and spices. Just the right saltiness. It was okay even without the sauce--it wasn't as salty as may Cebu lechons are. It was worth all the hype. Zubochon was able to make roast pork complex, delicate, flavorful all at the same time.
The kamias shake was well-recommended. It was unusual, but looks promising when served before us. It was tart and refreshing. Who knew this goes well with the lechon, and the overbearing heat?

For my next post, I'll write about the boneless version. See you in a few weeks!

Escario Building
Escario St. cor. Clavano St.
Cebu City
(+63) 032 583 5699

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