Lechon Manok, Baboy og Liempo

Cebuanos are inordinately fond of anything grilled- pork, chicken, various chicken innards, chorizo, seafoods, leg of calf, etc.

So it is no surprise that there is an almost entire length of a street in uptown Cebu City that is devoted to grill restaurants, ihaw ihaw or sugbahan and to tourists, local and imported alike.

But just a few meters off this street is a tiny, tiny kiosk that for me is one of the oldest and one of the best sources of barbecues and other grilled items.

This is Willer's Lechon, a few steps from the corner of Salinas Drive. It used to be located along Gorordo Avenue across JY but they moved a few meters to a small road across their old spot. They are now located at Sanjercasvil Road, behind the Sinangag Express.

Sign painted on the charcoal grill in front of

the tiny carenderia.

They also have a smaller branch (tinier than the tiny main branch) near the Lahug Elementary School.

Heart Stopping Chicken Skin Barbecue, Pork
Barbecue, and Gizzard and Liver Barbecue.

Your order getting the hot treatment at the
grill before serving.
(In the background), The super crunchy grilled
liempo or pork belly turning on the spit. Salt is
the only seasoning.

Close-up of the Barbecued Chicken Skin.
Slightly salty and sweet. The skin sort of melts and
becomes a chewy, gelatinous piece of heaven.

The perfect dip.
Local vinegar made from coconut. And flavored
with handfulls of chili, garlic, onions and ginger.
Sukang Pinakurat doesn't even come close to the
searing flavor of this one.

A Willer's Lechon specialty: Larang.
Various white fish simmered in a broth with
ginger, tomatoes and lemon grass.
I have not tasted this personally, but this is
a favorite among the taxi and jeepney drivers.

Lunch is often a thin crowd so the choices a bit lean. However, dinner is almost always packed so be prepared to bump greasy elbows with other patrons at the communal tables.