Savor the rich heritage of Cebuano cuisine

As the oldest city in the Philippines, Cebu has a cuisine that reflects its rich history. From its pre-colonial roots to the Spanish and Chinese influences that shaped the city, this culinary culture is defined by its diverse heritage. Sourcing succulent seafood from the ocean and natural produce from the highlands, Cebuano cuisine is fresh and full of flavor. Try one of our favorite recipes from Radisson Blu Cebu's team and let us know which one you liked the most!

Humba (braised pork belly)


  • 1kg pork belly (cut into 1-2 inch cubes)
  • 8 cloves garlic (peeled and smashed)
  • 100 ml soy sauce
  • 2 tbsp cooking oil
  • 450 ml water
  • 1 banana leaf (tear in strips)
  • 6 strips dried banana blossoms
  • 1 red onion (peeled and sliced)
  • 5 tbsp salted black beans (drained)
  • 2 bay leaves (dried)
  • 75 ml vinegar
  • 40g sugar
  • 1 tsp peppercorns (whole)


Marinate the pork belly in the soy sauce and half portion of the smashed garlic. Chill overnight in the fridge. Afterwards, heat up a thick bottomed pan and add a little oil (not too much, as the pork will release fat during cooking). Place the pork in a pan, skin side down, until the fat is rendered. When the meat is thoroughly browned, add the water and the marinade, and cover with the strips of banana leaves. Add the rest of the ingredients into the pan. Bring to the boil and reduce the heat. Simmer until tender.


Relleno nga lambay  (stuffed crab)


  • 4 pcs Blue swimmer crabs
  • 3 cloves Garlic (minced)
  • 1 red onion (minced)
  • 2 ripe tomatoes (diced)
  • 50g spring onions
  • 1 carrot (medium sized, diced)
  • 2 eggs
  • 1 tbsp all-purpose flour
  • To taste salt and pepper
  • 1 cup cooking oil (for frying)


Place the crabs in a pot of boiling water. Cover and cook for 10 minutes. Cool and remove the crabmeat from the shells (being careful not to damage the shell). Heat 2 tablespoons of cooking oil in a pan. Sauté the garlic, onions and tomatoes. Add the crabmeat and carrots, cook for 3-5 minutes. Remove from the heat and once cooled, combine the cooked mixture with spring onions, flour and 1 beaten egg. Stuff the crab shells with the mixture. Beat 1 egg and pour over the stuffed crab. Heat one cup of cooking oil in a pan. Deep-fry the stuffed crab shells, with the crab meat mixture facing up. Flip the crab shell and fry upside down on a medium heat for 3-5 minutes. Turn off the heat, cool and serve.


Bam-i/ Pancit bisaya (visayan noodles)


  • 500gr Sotanghon (glass noodles)
  • 250gr egg noodles
  • 500gr chicken breast
  • 250gr pork belly
  • ¼ kg shrimp (medium sized, peeled and de-veined)
  • 60gr black fungus or dried wood ear mushrooms
  • 120gr oyster mushrooms (shredded)
  • 1 carrot (large, julienned)
  • 2 cups cabbage (diced)
  • 3 cloves garlic (minced)
  • 1 red onion (medium sized, minced)
  • ¼ cup soya sauce
  • To taste salt and pepper
  • 3 tablespoon cooking oil
  • 1 stem spring onion (chopped)
  • 1 bunch kinchay (coriander)


Boil the chicken and pork until tender, cool and slice into strips. Set aside the broth. Boil the shrimps, remove from shell and slice lengthwise. Heat oil in a wok. Sauté the garlic and onions until translucent. Sauté the chicken and pork for 3 to 5 minutes, then add 6 cups of broth and leave to simmer. Add the sotanghon and egg noodles. Cook for 2 minutes or until soft. Reduce the heat and add the carrots, cabbage and mushrooms (oyster mushrooms and black fungus). Season with soya sauce, salt and pepper. Garnish with kinchay and chopped spring onion.


Try your favorite recipe and show us your results on social media with #RadissonBlu! And if you want to learn more about other delicacies from Cebu, read our dedicated blog.

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