New Food Now: First Impressions on Yobob Lechon de Cebu’s Roasted Pig and Its Lechon-Based MenuJuly 15, 2014
After I had some lechon in Cebu a few years back, I came home with an entirely new set of standards for the roasted pig. It was no longer enough to have some salty pork with a bottle of Mang Tomas next to my plate. I was looking for pork that was tasty on its own. When the cravings kicked in, cheaper lechon options in Manila forced me into having other pork options just for the sake of it, since the pricier quality lechon brands were either too far or best saved for a momentous occasion. The latest addition to Tomas Morato, Yobob Lechon de Cebu, serves up Cebu’s prized roast pig without disappointing a pickier palate and a choosier budget.
Yobob Lechon de Cebu serves up Cebu’s prized roast pig without disappointing a pickier palate and a choosier budget. It has a straightforward menu that highlights its star roast.
Yobob’s Lechon de Cebu has a straightforward menu that highlights its star roast. The Yobob Lechon itself can be ordered at one-fourth, one-half (PHP 360), and one-whole (PHP 720) kilo. The one-fourth kilo size is reasonably priced at PHP 200 and can be shared among three who have a regular appetite and between two who have serious cravings for Lechon de Cebu. The pork itself was tender upon slicing and each part wasn’t too fatty or too meaty. There were perfectly thick pillows of fat beneath the skin. The skin itself wasn’t so crispy that it broke your teeth with each bite; the texture was just right that it was enjoyable to eat. The meat was savory enough that it didn’t leave me thirsty from being too salty. The garlic also wasn’t so overpowering; it slowly tickled your taste buds as you eat more and more of the lechon. I didn’t even need generous amounts of rice to balance the pork’s straightforward flavor. I dunked the pork in the vinegar just to add a little spice, but placing too much soy sauce and vinegar mix felt like an insult to the pig’s rich flavor.
Placing too much soy sauce and vinegar mix felt like an insult to the pig’s rich flavor.
The rest of Yobob Lechon de Cebu’s menu offers lechon cooked in familiar Filipino styles such as Binagoongan Lechon (PHP 180), Kare-Kare Lechon (PHP 280), Sizzling Lechon (PHP 240), Pritson (PHP 220), and other alternatives to the pork such as Adobong Gizzard (PHP 140), Pancit Canton (PHP 210), and Sinigang Salmon Belly (PHP 280). Out of the all the menu dishes, the Ginataang Lechon seemed like the most interesting order. Unfortunately the pieces we were served were much saltier compared to the Yobob lechon itself. I ended up having more rice than the Ginataang Lechon, and I wished the gata itself was creamier or had a bit more of the coconut sweetness to balance the lechon’s default savory flavor. Perhaps the Pritchon or Sizzling Sisig would have been the safer bets.
You not only get more baboy for your buck, but also more of the tasty meat Cebuanos and those who have been to Cebu are after.
Yobob Lechon is clearly a place to go for its namesake’s roast, but I wish their menu had “healthier” options as well to add more variety to your meal. Since the food is served in large servings for Pinoy style sharing, having lechon and rice, or more pork and pansit could feel redundant midway into your lunch. Although their soup options also include Sinigang Salmon Belly, Tinolang Manok (PHP 280), and Krissy’s Sinigang Lechon, some vegetable-only dishes such as kang kong would have finished off the harmony between the rice and the Yobob lechon.
Affinity for veggies aside, I am looking forward to this business picking up and hopefully serving more lechon across the Metro. You not only get more baboy for your buck, but also more of the tasty meat Cebuanos and those who have been to Cebu are after. Perhaps Yobob Lechon de Cebu just needs a little more time to get the feel of their customers and the kind of dishes that will pair well with their star roast.