Lydia’s is probably your best bet if you want to score some juicy lechon in an instant. This old-timer has been in the industry for over 50 years, so you’re sure that they know what they’re doing. Plates are best enjoyed with the restaurant’s signature sarsa.

Another Metro Manila staple, Elar’s version is deliciously salty with not-so-crispy skin and melt-in-your-mouth laman, perfect to turn into paksiw the next day.

One of the fancier options on the list, Hukad’s lechon belly is roasted and flown into Manila daily from Cebu. The succulent meat is stuffed with special herbs and spices, and is rubbed with simple salt and pepper. It’s so tasty you won’t even need sawsawan!

Dubbed the “best pig ever” during an episode of Anthony Bourdain’s Parts Unknown, the then-relatively unknown roast pig spot has evolved and expanded into one of the country's most recognized lechon chains. Now with branches all over the country, you can enjoy a feast of that glorious, greasy goodness just about anywhere.

Crispy, golden brown, and paper-thin -- you can almost hear it. If you’re like me and you hog all the balat when a plate of lechon is laid out in front of you, then Mila’s is your place.

With their secret stuffing and everlastingly crispy skin, it’s no wonder that General’s Lechon has constantly been labeled as one of the go-to restaurants for the best lechon in Manila. They’ve pinned it down to science, from the exact roasting time to the ratio of herbs and spices -- it’s a delicious guarantee every single time.

Another place where you can get the best lechon in Manila is at Ping Ping’s which stands out with its dark brown charred skin. Lechon purists might scoff at the sight, but trust me when I say that the roast pig's smoky kick will make you forget your name. Smother it with their made-from-scratch liver sauce and your soul is theirs.

This Tomas Morato gem actually originated in Manila, but the recipe is as Cebuano as it can get. Each tender chunk is perfectly spiced with lemongrass, garlic, and other secret spices -- it’s so flavorful you won’t even need sarsa.

This new dining concept shatters your idea of lechon with their Carnivore Lechon which comes stuffed with bacon, potatoes and sausages. The owner, Leonardo Aquino, has been in the business since 1947, so you better believe he knows his pig.

Definitely the fanciest on the list, Pepita's Kitchen transforms the traditional roast pig into a sinful work of art. She serves them with various stuffing combinations such as truffle rice with mushrooms and crab fat rice with Spanish chorizo.

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