If there’s one thing not a lot of people know about me that would be how much I abhor lechon baboy (roasted pig).
I do eat pork, okay? But that “distinct smell and taste of lechon” is just something I can’t quite take because it makes me a bit sick in the stomach.
Yeeeeah… I know, I’m weird like that. I can’t really explain myself why. How I wish I could though.
Yet, surprise surprise! Many moons ago, I suddenly found myself standing in front of Zubuchon (Escario Central branch) and walked right in with my family and plus-ones.
L to R:
Angelito (Genelyn’s boyfriend fiance), Genelyn (my maternal 1st-degree cousin who is like a sister to me), me, Yobz (my boyfriend), Nadyn (my sister’s friend), Anna (my sister and only sibling), my mother and my father
And yes, that is a meme photo you see superimposed on my cousin’s fiance’s face. Because I hated looking at his grim face (he totally looked like he didn’t want to be there with us plus I just don’t like him in general), I had to do something about it by plastering a happy face. Ta-da! Problem solved!
I digress… Zubuchon is known for their most sought-after dish, a.k.a. “best pig ever”, boneless lechon. Instead of preparing lechon the traditional way, they take the best part, season it with herbs and spices, spray it with some fresh coconut water and then roast it over charcoal with bamboo poles.
Does that sound good to you my pork lover readers? I believe I heard a resounding “AMEN”!
But for those of you who do not eat lechon like me, worry not! They have other things in their menu like…
FRUIT JUICE! HAHAHA! Kidding! Of course they have other food like…
Kalabasa soup (pumpkin soup). With all honesty, it’s the best pumpkin soup I’ve tasted so far. It’s rich, creamy and, of course, delicious! You guys have got to try it yourselves! We kept fighting over the last drop. Trust me.
This is also a very interesting dish. It’s fries topped with crushed chicharon (pork cracklings). Nothing extraordinary. But definitely not your usual fries I say.
I believe we had more food on the table but I was too hungry to take photos of them… Sorry. You can check what other food items they serve by clicking here.
And finally, the V.I.P. (“very important pork”), boneless lechon.
I was definitely hestitant to give it a try but after a few sniffs and not detecting that “distinct lechon-y smell” which I find foul, I digged in. You know what they say, “Never say never!"
As I was prodding it with my fork, I observed that it has passed the ”lechon standard test". Crispy skin, check. Tender meat, check. Juicyliciousness, check.
They may say it’s a different spin on the traditional lechon but I could almost say it’s just glorified liempo.
My cousin made an odd comment about how the boneless lechon reminded her of Century Tuna. When she said that, I can’t pretend to disagree. Funny but true!
Just to clear things out, it does NOT tastes like tuna but somehow Zubuchon’s boneless lechon and Century Tuna have similiar seasonings I should say.
My verdict? Well, Zubuchon has made me a reluctant convert. I can now, in fact, withstand the taste of lechon once again. Even for just a-teensy-while. And coming from someone who abhors lechon, that means a lot. I have to give them props for this.
So is Zubuchon the best lechon then? Nah, I don’t think so. But it is more than your average lechon and, does in fact, deserve a try!
