It was happy hour, and we were having mojitos with a serving of sunset. The little one was busy playing with the sand. We've only been eating resort food, and the angus beef burgers and vegetarian pizzas we've ordered had their flair. But we were in Cebu, and it would be a sin not to eat lechon.
We take a cab out of the resort, to the Zubuchon in Mactan.
It triggers an association of a first discovery, like the first time you tasted candy. The pleasure of eating lechon skin is like that, except that it's not just sweet. It's steamy, crunchy, salty, and seeped in roasted fat.
We only went out of the resort once, and it was to eat lechon. Zubuchon distinguishes itself as a healthy lechon, or organic lechon and I have another oxymoron. The pig is fed only with organic food, was probably free to roam, with no MSG used in the preparations.
Organic or not, gobblig a half-kilo along with a few bottles of Pale Pilsen made the back of my neck stiffen a little bit. I felt my eyes chink, suggesting a cholesterol high. The taste consumes you completely, and you know you are somewhere else, but you belong. That's how, and where, lechon Cebu takes you.
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