CNT Lechon vs Zubuchon
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CNT Lechon vs. Zubuchon Zubuchon has been a sensation ever since Anthony Bourdain dubbed it as “the best pig ever!” However, Cebu City locals will point to CNT Lechon as their favorite. So, at the risk of high blood pressure, we decided to try them both out. Location Zubuchon is undoubtedly more upscale than CNT. The Zubuchon branch we went to in Mango Square is a typical mid-priced restaurant – comfortable, modern, clean, well-lighted, attentive staff. The CNT branch in Briones Street, on the other hand, is a large self-service restaurant—20 or so tables, air-conditioned, clean enough. Zubuchon – 1, CNT – 0. The all-important lechon skin I’m no lechon connoisseur but Zubuchon is not the typical lechon I am used to. The skin is a bit on the salty side and its consistency similar to chicharon – a little thick, not too soft, but very crunchy. On the other hand, the skin of CNT’s lechon is crisp, thin, and light as clouds. It melts in your mouth melodiously. CNT wins this round. The meat Zubuchon is perfectly roasted. The meat is firm yet very soft. Heavenly lechon juices ooze out with every bite. Again, not a lechon connoisseur but there is a lovely hint of rosemary. As for CNT, the meat is less firm and almost stringy, but extremely soft and juicy.
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Lechon
Transcript of CNT Lechon vs Zubuchon
CNT Lechon vs. Zubuchon
Zubuchon has been a sensation ever since Anthony Bourdain dubbed it as the best pig ever! However, Cebu City locals will point to CNT Lechon as their favorite. So, at the risk of high blood pressure, we decided to try them both out.
LocationZubuchon is undoubtedly more upscale than CNT. The Zubuchon branch we went to in Mango Square is a typical mid-priced restaurant comfortable, modern, clean, well-lighted, attentive staff. The CNT branch in Briones Street, on the other hand, is a large self-service restaurant20 or so tables, air-conditioned, clean enough.Zubuchon 1, CNT 0.
The all-important lechon skinIm no lechon connoisseur but Zubuchon is not the typical lechon I am used to. The skin is a bit on the salty side and its consistency similar to chicharon a little thick, not too soft, but very crunchy. On the other hand, the skin of CNTs lechon is crisp, thin, and light as clouds. It melts in your mouth melodiously. CNT wins this round.
The meatZubuchon is perfectly roasted. The meat is firm yet very soft. Heavenly lechon juices ooze out with every bite. Again, not a lechon connoisseur but there is a lovely hint of rosemary.As for CNT, the meat is less firm and almost stringy, but extremely soft and juicy. Zubuchon wins this round.
The pricePrice is roughly the same. At CNT, lechon is Php480 per kilo. At Zubuchon, Php450/kilo.
The morning afterZubuchon stores well. The skin is still crispy the morning after, and the meat tastes almost as good as new. On the other hand, CNT lechon skin does not survive overnight. It will make good lechon paksiw though.Zubuchon 3, CNT 1.
OverallOverall, I understand why Anthony Bourdain prefers Zubuchon. It is a culinary masterpiece they have roasting pig down to an art form. Even the way they cut the lechon is delicate, almost graceful. On the other hand, CNT lechon is chopped, handled a little more roughly heavy thuds of metal hitting wood is your constant background sound while dining.So for my pedestrian conclusion: CNT tastes better because Im a sucker for lechon skin that melts in my mouth and nearly cracks at the slightest touch. However, Ill go with Anthony Bourdain and say that minus the lead of CNT in the skin department, Zubuchon is all in all the better lechon.
