🐷 Styles & cuts
Cebu vs Luzon lechon
The big regional divide — seasoning, sauce, and flavour compared.
Lechon belly, explained
All the crackling, none of the whole-pig commitment.
Lechon de leche
The tender, premium suckling pig — and when it's worth it.
All the types compared
Baboy vs belly vs de leche vs manok, side by side.
🍳 Recipes
Lechon sauce, two ways
Sweet liver sauce and Cebu spiced vinegar.
Homemade lechon belly
Oven and air-fryer method for crackling at home.
Paksiw na lechon
The classic second-day dish, glossy and rich.
Lechon sisig
Sizzling, tangy, chili-spiked leftovers.
Spiced vinegar & sawsawan
The bright dip that cuts the richness.
20 ways to use leftovers
Paksiw, sisig, sopas, tacos, fried rice and more.
📋 Sizing & party planning
How much per person
The rule of thumb and a size-by-headcount table.
Ordering for a party
The stress-free checklist, start to finish.
Printable party checklist
Decide, ask, and do — print it and tick it off.
How to buy a great one
The tells, the questions, and the red flags.
Keep it crispy & reheat
Protect the crackling before, during, and after.
Lechon for Noche Buena
The Christmas Eve centerpiece, planned properly.
What to serve with it
Sides and sauces that soak it up or cut through it.
🛒 Ordering, prices & delivery
Price list
Typical 2026 prices by size, and what moves them.
How to order
The five steps from headcount to hot delivery.
Order online
What to prepare and confirm before you pay.
Delivery
Lead times, keeping it crisp, and food safety.
Promos & best value
How to get the most lechon for your money.
Lechon in Manila
Styles, prices, and delivery across the metro.
🔪 Techniques
How to carve a lechon
Carve a whole pig and keep every piece crisp.
Reheat in an air fryer
Bring the crackling back — temps and timing.
Keep it crispy & reheat
Protect the crackling before, during, after.
📍 Regional styles
Cebu lechon
Herb-stuffed, glass-crisp, needs no sauce.
Batangas lechon
Balayan's aromatic, tangy Luzon take.
La Loma lechon
Manila's historic lechon capital.
📖 Culture
The history of lechon
How roast pig became the Filipino centerpiece.