Buy cebuchon recipe online

Cebuchon is a famous recipe from the Philippines. It is simply a lechon variant made from swine belly, stuffed with different herbs and spices then roasted.

The main ingredients include a pork belly slab, salt, ground black pepper, garlic, onion, lemon grass and spices.

Traditionally, pork belly is used. However, you can experiment with different meats if you wish to.

Leftover Cebuchon can be stored in the fridge for up to 4 days. Make sure to wrap it tightly or store it in an airtight container.

The best way to reheat it would be in a preheated oven or air fryer to maintain the crispiness of the skin.

There are several variations, some include adding additional flavourings like soy sauce or star anise to the stuffing, among others.

You can buy it at Weee! Asian Market, www.sayweee.com.

A whole Cebuchon can serve up to 10-12 people, depending on the size of the pork belly slab used.

The whole process can take up to 4-5 hours or until the skin is crispy and golden brown.

No, it's not difficult to prepare, but it is time-consuming because pork belly needs a long time to be properly cooked.

Common sides could be rice, atchara (pickled green papaya), or a vinegar dip with garlic and chilies.

Yes, you can freeze the Cebuchon. Make sure to properly wrap it in a freezer-safe wrapper or bag to avoid freezer burn.

Yes, you absolutely can prepare it a day ahead. Just make sure to keep it refrigerated.

There is no special equipment needed. You can cook Cebuchon using a regular oven or a turbo broiler.

A traditional Cebuchon is made with pork belly. To make a vegetarian version, you could possibly substitute pork with plant-based alternatives, but note that you won't achieve the same taste and texture.

The optimal temperature to cook Cebuchon is 180°C or 350°F.