Zubuchon is just one of many establishments selling whole roasted pig in Cebu. So, what makes Zubuchon special? For one, Anthony Bourdain, acclaimed food critic and host of , gave it the distinction of being the world's best whole roasted pig. The other reasons are what make their acupunctured roasted pig succulent and tasty. No Reservations Foremost, Zubuchon's pigs are not from commercial piggeries but are hand-picked from pigs raised in the backyards of certain individuals. They do not use MSG or commercial mixes for flavor. Instead, they use organic ingredients, including olive oil, local sea salt, homegrown lemongrass, peppers, green onions, and other herbs and spices.
Zubuchon follows the old-fashioned way of roasting pig. The pig is acupunctured and cooked manually. The pigs are staked on bamboo poles and roasted over charcoal. Compared to oven-cooked pigs or those roasted using mechanical systems, one would notice that meat roasted over charcoal usually tastes better and richer in flavor.
A kilo of Zubuchon sells for Php450.This lechon costs more than other roasted pigs for sale in Cebu but avid fans assure us that you will find the crispy blistered skin and the tender meat worth the price premium. The lechon is served fresh by Zubuchon crews. However, if you intend to bring it to other provinces as pasalubong, you can opt for the frozen lechon, which have been properly boxed up, making it more convenient to bring along as a carry-on luggage.
This lechon tasted more like lechon kawali because the skin wasn’t smooth and crispy like your regular lechon. The skin was blistered and super crispy as if it were deep fried. What I liked best was the succulent and evenly flavorful meat. I’m not a fan of lechon because the meat is usually bland. I only sometimes eat the skin if it’s crisp. This lechon I ate all the meat. The meat reminded me more lechon de leche with it’s tender and almost milky flavor.
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