Cebuanos like their food simple and unadorned. Pork? Roast on a spit with a few local herbs, and you have the famous Cebu lechon; take the skin and broil till crisp, and you have chicharon. Seafood? That's where three syllables come in - "sutukil", which stand for three different methods of cooking.
Su is for sugba, or to grill; shrimp, squid, pork belly and tilapia are favorite grilled meats in Cebu. Tu is for tula, or stew; the Cebuanos are partial to stewed Spanish mackerel (tanigue) and chicken. Kil is for kilaw, or to cook in vinegar like a ceviche; again, Spanish mackerel blossoms wonderfully when marinated in vinegar and coconut milk.
Oslob suits adventurous eaters who want to have their sutukil by the beach.
source: https://www.tripsavvy.com/things-to-do-in-oslob-philippines-1629752
