Cooking lechon probably ranks among the must-cook dishes in my lifetime. All I need is an excuse, and I will probably give it a try. Maybe when I get home to Laguna, I could do it. But here in GenSan, there is no need to cook your own lechon. Lechoneros abound all over the city. As early as 7am, on our way to the office, we usually pass by a lechonan and there’d be 3-4 lechons cooking.
Lechon here costs 320 pesos a kilo but could go as high as 400 in the mall. During lunch time, there are also several turo-turo restos that serve lechon. There’s one my friends and I go to, when the lechon mood strikes us for lunch – Inasal de Cebu. We had lunch there last week, and I finally got to take a picture of the lechon and its crunchy skin before we attacked 
Sawadee kha! My name is Gay a.k.a. A Scientist in the Kitchen. Science and cooking are two of my passions. I'm a corn breeder who also loves to eat and cook. My kitchen is in Phitsanulok, Thailand where I am based together with Pasta (yes, I love Italian food!) my black labrador retriever.
the best lechon para sa akin ay galing cebu likha ng shang mactan.
at syempre yung gawa ko… na may home-made thai sawsawan na ginawa ko mula sa aking mga alagang halaman. hehehe
I think each place has a special lechon. For, Iligan lechon pa rin. I’m biased since I grew up there. GenSan lechon is also ok. Great for pasalubong.
GenSan lechon is the pasalubong I want from you, haha!
Ah lechon. One usually measures the grandeur of a Filipino event/cekebration by the presence of lechon, or how many lechons were there.
I’m going to do my first lechon since where I am at there isn’t any shops close by I can just order. Any pointers?