MANILA, Philippines — Cebu has always been known for its exquisite lechon. No one makes lechon the way the Cebuanos do, so it always comes out perfectly golden and crispy. But since it is roasted on ...

NORTH BETHESDA, Md. — To Filipinos, food is love. “When you go to any Filipino household, first thing the elders will do is feed you,” says chef Javier Fernandez. He gestures to the words “Kaon na ta” ...

Suckling pig is a fierce contender in the unending debate over the Philippines’ national dish. It impresses not only with its cultural theatrics – spit-roasting a whole pig over dancing flames has ...

When Kuya Ja’s Lechon Belly reopened for takeout, the well-regarded Filipino restaurant outside of Rockville had to do away with its monthly kinamot meals. The communal feasts, made up of dishes meant ...

A guide to the newest places to eat and drink. Combo plates let you get a little bit of everything. Photograph courtesy of Kuya Ja’s Lechon Belly. The team knew they were onto something when they ...

Some of the best slow-roasted pigs in the world are found in Cebu. I just got back from Cebu for the final run-through of my culinary tour, “Kitchens of the World Cebu,” with a side trip to Siargao. I ...

Loy Madrigal cooks the food of the Cebu region of the Philippines where he grew up. While a teenager, he moved to Arkansas, where his grandfather was from, and later came to Louisiana, where he notes ...

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

This review appears in The Washington Post’s 2018 Fall Dining Guide as No. 10 on a list of the year’s top 10 restaurants. No. 10. Kuya Ja’s Lechon Belly Of the many advancements on the dining scene in ...