
Cebu’s Famous Herb-Stuffed Lechon, Mud Crabs, and Sugbo Mercado Night Eats
Ask any Filipino where the country’s best Lechon comes from and they’ll point straight to Cebu: whole pigs stuffed with lemongrass, scallions, garlic, and star anise slow-roasted over charcoal until the skin shatters like glass—so flavorful it doesn’t even need liver sauce (try House of Lechon or Rico’s spicy lechon with garlic rice and tangy green mango salad to cut the richness!). Pair dinner with meaty Alimango mud crabs simmered in sweet chili or garlic-butter sauce and ice-cold San Miguel Pale Pilsen or apple-flavored San Mig Light.

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