One of the best places for lechon or roast pig is Rico's lechon in Cebu. Growing up in a Visayan home, I am accustomed to the distinctive taste and subtle flavors of the lechon which we sometimes pit roast for family occasions, filling the pig with fragrant, aromatic herbs for that flavor I crave. So I am rather picky when it comes to my lechon. The crispy lechon skin in most lechon joints is just that, crispy with no flavor, quite bland, so the skin has never really appealed to me. Rico's Lechon, however, won me over. It became famous because of its spicy flavour, and you can even order twice-cooked lechon — the roasted skin is fried until flaky and crispy—which is sooo good, I am drooling as I am writing this.
On my recent trip to Cebu City, I got so excited to see many outlets of Rico's, all dishing up lechon by the plate, with garlic and leeks on the side. There was a time when ordering Rico's meant only ordering a whole lechon. My family used to put in a "special order" for special occasions and normal Sunday lunch for pick up at the airport. Rico's now packs and ships so ordering is hassle free. Visitors to Cebu need not be burdened by excess baggage. And any time you need a pick-me-up, there are Rico outlets all over Cebu.
Rico's lechon is located at No. 1, Paseo Saturnino along Maria Luisa Road
Cebu City, tel +632 3440119. Order online at Rico's Lechon. A whole lechon costs from P4,000 (about US$80) while a plate of lechon for one, about 1/4 kilogram, costs P195 at Rico's food outlets. Visit Rico's Lechon Facebook page.
About our contributor. Melisssa Sison-Oreta is the program director of the Center for Culinary Arts, Manila (CCA). She owned and operated restaurants such as Salumeria Café, My Little Kitchen, Mr. Rockefeller, Butter Diner, and was executive chef for research and development for the Oyster Group of Companies. She took up Hotel and Restaurant Management at the Swiss Hotel Association Ecole Des Roches, Bluche, Valais Switzerland, and has a master’s degree in entrepreneurship from the Asian Institute of Management.
Published May 31, 2017