Cebu is known for having the best lechon in the Philippines. This version of Cebu Lechon Belly has a skin so crispy and meat so tender and juicy. Made tasty with simple herbs and spices like lemongrass, spring onions, garlic, and chili brings out the awesome flavor of this dish. Cooking this recipe takes few hours, but Its worth the wait!! Read more..

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Don’t know what to do with left over lechon from recent family gatherings? Then this recipe is for you. This twist version of lechon paksiw uses Oyster Sauce, perfectly sweet and tangy taste that you’ll love matching with steamed rice. Read more..

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Not your typical pork adobo, this dish will surely tempt you to crave more for its crispiness. Good to pair with rice or have it as an appetizer (pulutan). Read more..

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