LECHON

The lechon is the most invited party guest in the Philippines.
The entire pig is spit-roasted over coals, with the crisp, golden-brown skin served with liver sauce, the most coveted part.
In Cebu, the stomach of the pig is stuffed with star anise, pepper, spring onions, laurel leaves and lemongrass resulting in an extremely tasty lechon, which needs no sauce.

In Manila, folks can get their piggy from Elar’s Lechon, while in Cebu, the best is CnT Lechon.
Elar’s Lechon, 151 Quezon Avenue Corner Speaker Perez Street, Quezon City, Luzon 1114 Philippines;

CnT Lechon, 1377 V. Rama Avenue Guadalupe, Cebu City Philippines;

SISIG

Nothing goes to waste in Filipino food.
In the culinary capital of Pampanga, they turn the pork’s cheeks, head and liver into a sizzling dish called Sisig.
The crunchy and chewy texture of this appetizer is a perfect match for a cold beer.
Serve with hot sauce and Knorr seasoning to suit the preference of you and your buddies.
Credit goes to Aling Lucing, who invented this dish at a humble stall along the train railways in Angeles City, Pampanga.
While Sisig can be found in many restaurants, try the original version at Aling Lucing Sisig.
Aling Lucing Sisig, Adjacent to Abacan Bridge Henson Street, Angeles City, Luzon Philippines;

CRISPY Pata

BULALO

Despite the perennial heat, Filipinos often enjoy sipping piping hot bulalo soup made with from freshly slaughtered Batangas beef.
The broth is rich with flavors seeped from the beef after boiling for hours.
The bones are big, meaning more bone marrow to enjoy.
In Santo Tomas, Batangas, there’s a row of restaurants along the highway serving bulalo.

PORK BARBECUE