It’s hard to top Genevieve Hing’s lechon.
The first time I tried it was at Jappy Gonzalez’s place in 2007, and of course I got the number.
Carla Sibal likes it too
Seven years later, this is the only lechon we order at home.
What makes it different from other lechons is it doesn’t need any sauce. The skin is salty, crispy, and for someone who doesn’t normally eat lechon meat, I’m a fan.
The color is much different from other oily-skinned orange-toned lechons. This one is matte-colored and more natural-looking. My favourite part is wherever it is bubbly. That tells me it’s the crunchiest part.
Genevieve Hing started Abub’s Cebuana Native Lechon in December 2002.
In the beginning, she used the fly in lechons daily from Cebu. Now she has her own commissary in Kalawaan, Pasig that is manned by expert Cebuano lechon cooks.
Using a proven technique, the pigs are prepared with a tried and tested Cebu lechon recipe and roasted in a cemented roasting pit with charcoal.
Order at least two days in advance through the following numbers:
(02) 634-0788
(02) 687-5550
(0917) 828-8080
(0922) 818-8080
*Add Php 400 for spicy
