At the 10th Cebu Lechon Festival, different localities show that Cebu lechon is not made from one recipe alone.
Cebu lechon may look familiar on the table, but ask the people who prepare it and the differences quickly come out. One town uses more lemongrass. Another adds coconut vinegar. Some still prefer bamboo for roasting, while others rely on closely guarded ingredients to keep the meat tender and the skin crisp.
These hometown touches are part of what visitors can discover at the 10th Cebu Lechon Festival at The Mactan Newtown. The event brings together lechon makers from across Cebu, giving each participating locality the chance to present the ingredients, methods, and flavors that define its roast.
My Paparts Lechon serves up what many consider the definitive Lapu-Lapu lechon experience. Ronan Murillo, owner of My Paparts lechon and 2026 Cebu Lechon Festival Best Lechonero, attributes their signature taste to two key steps: “We add pineapple tidbits to our seasoning for a hint of natural sweetness, and we spread the charcoal evenly so every inch roasts at the same pace,” Murillo notes. The careful process yields juicy, flavorful meat beneath skin that stays extraordinarily crisp for more than four hours.
In Alcoy, much of the work comes down to controlling the fire. The heat must remain steady so the meat cooks all the way through without burning the skin. Even larger lechons are roasted carefully to achieve crisp, golden-brown skin and well-cooked meat. Alcoy Tourism office staff Michelle Catulpos shared that “Lemongrass, onions, and garlic provide the familiar aroma, with a generous amount of lemongrass giving the roast its distinct fragrance.”
Alcoy’s food story also goes beyond lechon. The municipality is home to local delicacies such as bibingka, torta, tostado, and budbud domino, giving visitors more reasons to explore the flavors found in southern Cebu.
Argao keeps its preparation closer to a traditional provincial style. Argao Lechonero James Labajo, the Sugbuanon Paksiw Wars 2026 champion, shared that he uses “Shoka,” a vinegar brand from Argao in cooking lechon, giving it a distinct flavor. He adds that seasoning must be tuned to the pig’s age and weight, with cooking lasting anywhere from two to three hours.
Barili brings a different element to the process by using the traditional bamboo instead of the modern steel roasting rod. “As it heats over the fire, the bamboo gives off its own aroma, which becomes part of the finished lechon,” said Barili Tourism office staff Joemar Saban. The recipe uses locally sourced ingredients and a lighter hand with seasoning, allowing the pork and the roasting process to carry much of the flavor.
Patience is everything,” says Michael Rosal, a local lechonero from Samboan. For a 30-kilogram pig, Rosal takes two and a half to three hours over the charcoal, keeping it at a careful distance so the heat never gets too intense. To give his lechon its signature touch, he incorporates Samboan’s local rum into his blend of seasonings—a trick he relies on to tenderize the meat and release a rich fragrance as it slow-roasts.
Performing the traditional tadtad, Samboan lechonero Michael Rosal (left) and his team chop into a hot lechon to offer festivalgoers a crispy bite.
The feast continues through August 31 at Mactan Newtown Road 4, featuring local eats, regional treats, and curated finds.
Beyond creating vibrant destinations, Megaworld Lifestyle Malls and The Mactan Newtown weave culture and heritage into every experience. Through inclusive events and community-centered festivals, they provide a stage where Cebuano identity, tradition, and togetherness can truly thrive.
For festival updates and the latest announcements, visit facebook.com/MactanNewtownMegaworld and facebook.com/TMN.OfficialTownshipPage.
