Kuya Ja's Lechon Belly

Kuya Ja's Lechon Belly specializes in Cebu-style boneless lechon belly, founded by Chef Javier Fernandez who was born on the island of Cebu, renowned worldwide for having the best lechon. After traveling throughout Cebu to perfect his technique, Chef Ja ("Kuya" meaning "big brother") created his signature boneless pork belly masterpiece with impossibly crispy skin and succulent meat that captures authentic Cebuano flavors. The fast-casual restaurant has earned extraordinary recognition including Food & Wine Magazine's Best Place to Eat Filipino Food in Maryland, Eater DC's 38 Standout Dining Destinations, RAMMYS finalist nominations, Washingtonian Best of Washington, and an invitation to cook at the James Beard House. Starting as a weekend pop-up that grew into a beloved destination with serious crowds and loyal fans, Kuya Ja's serves family-style Filipino dishes including famous Fili Wings with adobo glaze, Arroz Caldo chicken porridge, Pork Belly Sisig, and Tortang Talong eggplant omelette, all reflecting Chef Ja's passion for authentic Filipino flavors.