I’m from Cebu, the place where you can get the best lechon in the country. I’m specifically from Talisay, the place where you can get arguably the best lechon in Cebu. This makes me a lechon snob . No other lechon, but a Talisay lechon would do. This article made me want to go home to Talisay for the weekend.

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Lechon was originally introduced as part of Spanish cuisine. It is a Spanish word for suckling pig. In Cebu, it connotes a whole roasted pig or lechon baboy. The process of lechon involves the whole pig/piglet being slowly roasted over charcoal. The younger and thicker the pig the tastier. Cebu lechon is so well-known as the best-tasting lechon in the country that some Philippine presidents and celebrities were reputed to have Cebu lechon specially flown from Cebu to Manila for special occasions.

A Cebuano lechon must be stuffed with tanglad (lemongrass). Saba (a local variety of banana) or gabi (taro plant) and other condiments are stuffed inside the pork belly before it is sewn up and roasted on the spit. The tender meat and crispy, delicious skin can stand on their own but can equally go well with any sawsawan (sauce) of your choice (Filipinos love sawsawan!) – a special lechon sauce, ketchup, or bagoong (fish paste) with calamansi.

From: http://www.iagora.com/itravel/icities/philippines/cebu/si_food.html?review_id=1446
http://www.extra-rice.com/cebu/cebu-specialty/

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This is especially good with puso (hanging rice) and suka and sili as sawsawan, and yes, with a ice-cold Coke right after.  Yummmmm!!!