Cebu Heritage Recipe. Oven-Roasted to Perfection in Pasay City.
Bringing authentic Cebu-style lechon to Metro Manila without compromises: seasoned with fresh red lemongrass and native aromatics, precision oven-roasted for ultra-crisp glass skin and juicy, tender meat.
4 to 5 Hours of Slow Rotisserie Precision Oven Roasting
At our flagship Pasay City kitchen on Arnaiz Avenue, we roast using state-of-the-art precision rotisserie ovens. Controlled continuous air circulation ensures every square inch of skin blisters evenly into paper-thin, glass-crisp crackling without soot or bitter charred spots.
Inside the cavity, internal natural juices steam the meat with our blend of organic red lemongrass, native crushed garlic, shallots, and cracked black pepper, keeping the meat melt-in-your-mouth juicy.
Red Lemongrass, Crushed Garlic & Wild Bay Leaves
Why is authentic Cebu-style lechon so flavorful that it needs no liver gravy? The secret lies in our pressure-sealed cavity seasoning:
- Native Red Lemongrass (Tanglad): Fresh mountain stalks that release vibrant citrus and herbal aroma into every fiber.
- Crushed Native Garlic & Shallots: Sweet, pungent aromatics that slowly melt and self-baste the belly ribs.
- Pure Sea Salt & Black Pepper: Balanced to accentuate natural pork sweetness and crackling skin crunch.