Brian Webb’s lechon baboy is serious business. He turns the pig for hours over live charcoal, as he learned to from his wife Margita Webb’s family in Lapu Lapu City, in the Philippines. Lemongrass and garlic perfume the meat, tender but for the pieces with crackly bits of skin. At PHX Lechon Roasters, the Webbs also cook to-go meals (on some occasions), including whole kamayan dinners with edible gems like lumpia rich with pork and fried spareribs. Their ube pandesal, soft purple dinner rolls oozing molten cheese, are among the most comforting bites around.
