I was in Cebu of the Philippines for a few days and tried some of the local food in Cebu City, the capital city of Cebu Province. It is not a long list due to limited time but includes the more popular ones in Cebu.
1. Lechon (Roasted Suckling Pig)
Lechon (a Spanish word for roasted suckling pig) is deeply-loved by Filipinos. And Carcar City of Cebu is known to have the best lechon in the Philippines. The whole pig, after being seasoned, is roasted slowly over charcoal fire on a rotisserie. After the piglet is nicely roasted, the tender and juicy meat is usually served with crispy skin. It is a must-try when travelling in the Philippines, especially in the province of Cebu or in Carcar City.
Where I tried? House of Lechon
2. Kinilaw ala Cebuana (Filipino ceviche)
Kinilaw ala Cebuana is a raw fish dish (or ceviche) served cold in citrusy juice, such as calamansi or lime juice. Kinilaw refers to cubed raw fish being tossed with coconut vinegar and the flesh of sour-sweet mangoes. This dish is very much an appetiser and is probably the best way to taste the fresh catches from the sea around Cebu.
Where I tried? House of Lechon
3. Puso (Hanging Rice)
The Filipino puso rice is woven in palm leaves and very similar to Indonesian ketupat except for the shape — puso is somewhat triangular whereas ketupat is diamond in shape. Puso is the Filipinos' way to prepare rice for ease of consumption when held in the hands — there is no definite way or recipe to make it. The rice can be plain, sweet or savoury and carries the fragrance of palm leaves.
Where I tried? The Barracks @ Carbon Market
4. Tuslob Buwa (Dip in Bubbles)
Tuslob buwa, literally translated as "dip in bubbles", is a popular street food of the Filipinos in Cebu. This dish is prepared by cooking minced innards, consisting of pig liver and pig brain, with chopped garlics, onions, chillies and oil in a heated wok. The result is a tasty and delicious "sauce" that is best eaten with fragrant puso rice. Take some rice and dip it in the sauce (or "bubbles" when boiling) and eat. Try it and you will certainly love it.
Where I tried? The Barracks @ Carbon Market
5. Danggit (Dried Rabbitfish)
In the Philippines, daing refers to sun-dried fishes. The fishes are usually cut open (or left whole), gutted, salted, and then air-dried under the sun. In Cebu, the abundant rabbitfish, which is native to the island's shallower waters, is used to make dried fishes known as danggit (for dried rabbitfish). Dried fishes are usually deep-fried before eating, but they are not as salty as salted fishes.
Where I tried? Breakfast @ The Reef Island Resort
6. Balut (Fertilised Duck Egg)
Trying the balut may be an adventurous thing to do for most travellers due to its unsightly appearance, but it is a favourite snack of the locals. In the Philippines — or maybe in Cebu — balut are cooked using fertilised duck eggs that are incubated for 16 or 18 days. Most Filipino ladies prefer younger eggs because the shape of the duckling will be less obvious.
To eat the balut, knocked on the rounder end (not the pointed end) of the balut and open a hole in the shell. After tearing away the membrane, drink the delicious "soup" inside the still-hot egg before eating the remaining meat and egg yolk — throw away the white albumen that will become hard and rubbery after cooking.
Where I tried? Carbon Market