Lechon in Cebu --the World's Best, hands down. Tried it myself several times, and I certainly respect the opinion of chef, author and TV food critic Anthony Bourdain, who has a much broader base of gustatory experiences to make judgement, and is a self-confessed fanatic for roasted whole pig, trying it out everywhere in the world he comes upon it. http://anthony-bourdain-blog.travelchannel.com/ In his estimation, the worldwide "hierarchy" of pork excellence stands thus: #1. Cebuano lechon #2. Balinese babi guling #3. Boriqueño pernil His recently-aired episode of No Reservations had him hanging out in Cebu, waiting on a slow roasted oinker -- a "magical animal" that had Bourdain just blown away like I haven't seen before. Maybe I'm spoiled, by so much good food from all over the Philippines. Maybe I take for granted, how diverse our country's regional cuisines are, that it takes a foreign chef/critic's amazement to remind me how good we Filipinos have it, food-wise. To Joel (Marketman) in Cebu, who set the feast for Bourdain, you rule! To the Cebuano BoGs, my congratulations on some long-overdue recognition, I may still like my pig with Tagalog-style sauce on the side, but as far as cooking the hog itself is concerned, I think all Filipinos can now fairly brag that our Cebu is the champ, the Manny Pacquiao of pig-roasting, world-wide! h.