Eucheuma species are used in the production of carrageenan, an ingredient for cosmetics, food processing, and industrial manufacturing, as well as a food source for people in the Philippines and parts of Indonesia and Malaysia.

Like my post? CLICK HERE to receive my latest posts via email.Eucheuma, commonly known as gusô ( / ɡ u ˈ s ɔː ʔ/), is a rhodophyte seaweed that may vary in color (red, brown, and green). Meanwhile, it’s better to reserve your lechon pasalubong for pick-up at their stall in their airport upon the day of your departure. Zubuchon in Mactan is located at the Ground Floor of Islands Stay Hotel, ML Quezon Highway, Pusok, Lapu-lapu City. They have a small stall at Mactan International Airport and the lechon can be boxed up for your convenience. We had a very pleasant dining experience in Zubuchon that, on the day of our departure, I bought a kilo of fresh lechon and half a kilo of lechon sisig to Manila. I better start harvesting from my mom’s kamias tree, lol! I didn’t know that kamias (iba) has anti-fat properties. We were informed that the other seaweeds were called guso and lukot (gah, I couldn’t remember which is which).įor total cleansing, we had Zubuchon’s special drink, the Kamias Shake (Php 90). The Seaweed Platter has an interesting mix because only the lato is familiar to me. The Adobong Kangkong is just like what I cook at home but Zubuchon’s version is a bit sweeter and is also topped with chicharon. Just so we can have fiber in our meal to wash away all that cholesterol, we ordered a plate of Adobong Kangkong (Php 80) and the Seaweed Platter (Php 90). Zubuchon’s dinuguan has pork and is topped with chicharon (crunchy pork skin). Back here in Cainta, the dinuguan that comes with our lechon order is made of the pig’s innards. By the end of our meal, we were exchanging ulam, hahaha! I enjoyed his Zubuchon more while he loved the crispiness of my Pritchon.ĭadi, on the other hand, had Dinuguan (pork stew in pig’s blood, Php 90). I had the Pritchon (Php 140) just to be different from Rap’s order. I wasn’t able to resist asking for a teenie weeny piece of its crunchy golden brown skin. Rap had the Zubuchon (Php 140) which is the standard Cebu lechon. I highly commend the staff for being so accommodating as they patiently explained the difference of one dish from another. The Mactan branch that we visited was in the premises of Islands Stay Hotel which also has a clean minimalist ambiance.

Zubuchon’s predominantly white interior spells cleanliness. By the way, according to the servers, Zubu was Cebu’s former name way back in the Spanish colonial times and that’s how the restaurant got its name. Not only would you enjoy lechon the traditional plain roasted way but you can also eat it as Pritchon (fried lechon). Zubuchon in Cebu raised Cebu’s already famous lechon into a higher level. And for someone who loves Mang Tomas, it’s definitely a change for me not to look for sauce.

Cebu‘s lechon doesn’t need a dipping sauce because the flavors are all locked in the meat by acupuncture. Internationally acclaimed food expert, Anthony Bourdain, called it the “best pig, ever!” I couldn’t agree more.Ĭebu’s lechon (roasted pig) is known to be different from the usual Tagalog lechon that we have in Cainta.

Lukot guso seaweed