Vince says: When I judge lechon, I always try to compare it with Aklan's lechon. And this is really far from the taste. I must say, it looks good, But you cant really eat the skin unless you have a set of metal teeth, and this is really disappointing! What's lechon without the savory skin?? Whats up with that???!! Grandma and Granpa better beware... There seems to be an absence of flavor in the muscle area. Good thing there's a sauce to flavor things up. But still, A lechon must stand alone with-out the sauce. It seems that they went short on the ingredients. If you ask me, if Ill eat something that's loaded with cholesterol and doesn't taste good, then probably I'll answer HELL NO!!!

Marcos says: The Lechon in Iloilo in itself generally has a subdued taste. The tastier part of the lechon is the meat near the inner part of the roasted pig since it has absorbed more of the delicious stuffing. What makes the lechon of Iloilo delicious is the "sarsa" or sauce, which really transcends the taste to a whole new level. What I enjoy most of the lechon is the skin which is very crunchy and fun to eat.

Angie says: I wasn't with them when they ate at Erning's that day, but, ever since I was a child my parents, being Lechon fans, always chose Erning's over the others, so I'm quite familiar with the taste. Honestly though, I was never a Lechon fan myself. For me, any lechon taste basically the same and at times all that matters is the sauce. Personally, i liked the parts near the bones because the meat is juicier and it packs more flavor. Without question, Erning's does satisfy, even without the sauce. However, when it comes to thick layers of fat and muscles, I always opt to have a lot of sauce or ''sarsa" because they're a little more bland. Don't worry, Erning's sarsa is definetely moutwatering. It compliments the meat perfectly, adding more flavor and lessening the greasiness of the fat.
You might be confused with Marcos and Vince's opinions about the skin, but here's the real score: if your quick enough and you beat everyone else whose dying to dig their claws on the skin (heck they'll even push people), then you'll probably be able to land yourself one of the crispiest skin in the city. Piece of advice, you only have a small window of opportunity, so grab what you can, otherwise you'll be stuck with the rubbery ones.



Cebu's CNT Lechon - Cebu is infamous for its sumptuous lechon and CNT Lechon is one of Cebu's famous lechonan. A 1/2 kilo of lechon costs P160.

Vince says: Ok, this one really stands out. It tastes like the lechon i know and love. Even though they serve it without the sauce, I can still taste the flavor, and unlike Erning's, you can hear the skin crunch in your mouth. And it's really delicious. Altough it's a bit more greasy, it gives more flavor, and what's lechon without the grease anyway... The lechon is also really soft and people with dentures can take a sigh of relief. This, for me is how lechon should taste. Nevermind the guilt for eating pounds of fat, it tastes like heaven anyway... ;p

Marcos says: At first taste, Cebu's lechon tasted really good. You don't need any sarsa because the lechon can stand out in itself. I had high expectations of Cebu's Lechon and after finally getting a bite of it, I was not disappointed. Unfortunately, I'm sensitive to fat and I experience lightheadedness when I ingest too much, so after eating lechon in CNT, I had to rest for a while to get the cholesterol out of my head. Their lechon is greasier than the one I ate back in Iloilo, and for me, it's a significant factor, because it affects my gastronomic experience.

Angie says: Ok, this time, I wasn't lucky enough to grab me a piece of crunchy skin. All I got were the soggier ones. I still think that lechons are basically the same. However, I'll give credit to their meat. It's a lot more tender. The downside though is, that's a whole lot greasier. I'm not sure whether, the actual meat has more flavor, or if it's from the added grease, but it sure does have a little more flavor than that of Erning's. It's like Lechon Kawali, maybe, not really made for sarsa, but I still would prefer to have some. Not only does it counteract the grease but it also adds a lot of flavor. When it comes to the meat aroud the boney areas, CNT's lechon will definitely do more than just satisfy your cravings for lechon.