Cebu-style lechon is eaten as-is or with sawsawan — a dipping sauce — rather than the sweet liver gravy of Luzon. The classic is a sharp, garlicky spiced vinegar.
Spiced vinegar (no cook)
- 1 cup native or cane vinegar
- 4 cloves garlic, crushed
- 2 tbsp red onion or shallot, minced
- Chili to taste · 1/2 tsp black pepper · 1/2 tsp salt
- Optional: a splash of soy sauce
- Combine the vinegar with garlic, onion and chili.
- Season with salt and pepper.
- Rest at least 15 minutes — an hour is better — so the flavours bloom.
- Serve in small bowls alongside the lechon.
Other sawsawan
Toyomansi — soy sauce with calamansi and chili — is the other everyday dip. For the sweet Luzon-style gravy instead, see the lechon sauce recipe.
why
Vinegar cuts the richness. A bright, acidic dip is what lets you keep eating crispy, fatty lechon — that's the whole point of sawsawan.