Best Lechon in Manila for Your Crackly Cravings

Looking for lechon in Manila? We can help you there.

Lechon's a staple in many Filipino occasions, such as weddings and birthdays, family reunions, baptismal parties, New Year's Eve, and most especially during Noche Buena or the night before Christmas. What's a better way to cap off the longest Christmas season in the world than devouring crackly, juicy pork, correct?

Then again, you don't always have to wait for special occasions or the holidays to have lechon. Eat it, just because. Here are some places to get lechon in Manila to satisfy your guiltless cravings.

Rico's Lechon

Rico's Lechon is Cebu's pride and joy. Its globally recognized lechon, which comes in original and spicy flavors, is seasoned with garlic, leeks and special spices, and can stand on its own without any liver sauce or "sawsawan." With the perfect sheen, crunch, and juiciness, count on Rico’s lechon to be wildly popular among friends and loved ones for any occasion.

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Sabroso Lechon

Don't sleep on this lechon from Bacolod City. Sabroso Lechon, founded by Charlie Sabroso in 2008, has steadily become a favorite among lovers of lechon. Using only the freshest herbs and spices, this mouth-watering and unique Bacolod-style lechon is sure to imperially rule your dining table. Enjoy on its own or paired with Sabroso's original spiced vinegar.

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Elar’s Lechon

Elar's Lechon has been around since 1970 and is known for its signature lechon on a bamboo tray. Founded by Jose Lontoc in Quezon City, Elar's is a play on his last name and his wife's -- Leonor Rodriguez. Its delicious, tender meat and perfectly crackly skin that stays crispy for hours are the reasons why Elar's lechon has been loved by Filipinos for five decades now.

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Zubuchon

Before Joel Binamira established Zubuchon, he prepared lechon for a special guest: the late chef and TV host Anthony Bourdain. Bourdain, then, had come to Cebu in 2008 for an episode of his show, 'No Reservations.’ It was Binamira's lechon that he later called the "best pig ever" in an autograph he signed on a 'No Reservations' book he gave to Binamira.

Armed with the exact same lechon recipe he served Bourdain, Binamira launched Zubuchon in 2009 and the rest is history. Zubuchon now has 14 branches in Manila and Cebu and continues to dish out lechon made of only local ingredients and backyard-raised pigs. And Bourdain's words, “best pig ever,” continue to live on.

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Lydia’s Lechon

Lydia De Roca started Lydia's Lechon in 1965 with just P500 and a stall outside the Our Lady of Sorrows Church in Pasay City. Today, Lydia's Lechon continues to be patronized by loyal customers and will be marking its 56th anniversary this 2021. Apart from the regular lechon, Lydia's also offers lechon sisig, lechon paksiw and charcoal roast belly in their menu.

If time is the ultimate teller of truth, then there’s a pretty good reason why Lydia's Lechon hasn't faltered in bringing lechon to the homes of Filipinos: it's got to be one of the best. Otherwise, would it last this long?

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