Cebu's Zubochon for Boneless Lechon, Monggo, and Sizzling Squid

This year, as of this writing, I've been to Cebu three times. From my perspective this is good, since I get to check out restaurants multiple times and see if the good ones perform consistently. I've been to Zubochon before at their Escario branch, and left smitten. I made a mental note to try their boneless lechon. A month later I was in the island again, and this time at their Mango Avenue branch we ordered the Bonless Zubochon. It was  perfect with the salty, garlicky rice--the latter cutting through the rich roasted pork. It was good even without any sauce. I love the crunchy skin and the lean, moist meat. So what was better, the original of the boneless Zubochon? I'm partial to the original. I love the more pronounced herbs in the former, and there's something about being cooked with bones intact that adds a distinctive flavor.

For roughage, we also ordered the Monggo with Zubochon. What I love about it is the rather unusual addition of gata (coconut cream).

Zubochon's garlic rice was stellar

I think we ordered too many items because by the time I got to sampling the Sizzling Squid Stuffed with Zubochon Sisisg, I myself was already stuffed. I love this dish because, apart from the filling, the squid was creamy and so melts-in-your-mouth soft.

Next month I'll be in Cebu. I think I'll have a hard time not paying Zubcohon another visit.

Zubochon
One Mango Avenue Bldg.
Gen. Maxilom Avenue, Cebu City
(+63) 032 239 5697