Meet Cebuchon , a special kind of boneless Lechon from Cebu where a slab of pork belly is rolled to imitate the center of a traditional Lechon while having an ultra crrrispy skin and garlic tenderky meat.
Cochinillo is known as suckling pig, is renowned for its crispy flavorful skin. The meat is incredibly succulent and delicate, almost melting in your skin, while the skin offers a delightful crunch. Making it both perfect center piece for any celebration and feasts.
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It's also known as Lechon Liempo, Pork Belly Roll, or Filipino Porchetta. This emblematic Lechon Cebuano has a perfect balance of saltiness and tanginess from garlic, lemongrass, basil, and other herbs - making this beauty absolutely delicious! Have you heard of a Lechon skin's sound? Music to the ears! Its crispy and crunchy skin will have everyone in the room hear every bite...and craving what you have!
A regular Lechon is cooked by grilling a whole baby pig on a metal rod on top of embers (Yes, a complete whole baby pig!) which is usually served at large parties. With Cebuchon, you don't even need a celebration to have it since it's much easier to cook . It's boneless and oven-ready unlike a traditional Lechon -- but with the same joys of the feast na nakakamiss!
How to Cook Cebuchon:
1. Preheat the oven to 300 degrees Fahrenheit.
2. With a moist paper towel, lightly wipe off the spices for the skin to be golden and prevent spices from burning.
3. Arrange the Cebuchon in a roasting pan and place it in the oven for 3 hours.
4. After 3.5 hours, adjust the temperature to 400 degrees Fahrenheit and cook for another 30 minutes to get the skin extra crispy.
5. Air cool for 15-30 minutes.
6. Serve and enjoy the taste of Cebu!
Add A Kick or A Dip!
Cebuchon is good on its own...but adding dipping sauce to it will truly make you say “extra rice please!” Here's a super easy recipe for a tangy Filipino dipping sauce that is great for balancing the fattiness of Cebuchon:
1. Combine these ingredients in one bowl: ½ cup of cane vinegar, 3 tsp of soy sauce, 1 tbsp brown sugar, 1/2 cup of minced onion, 1 clove minced garlic, 1 thai chili.
2. Stir until sugar is dissolved. Add more water or soy sauce until desired taste.
3. Serve & enjoy with your crispy Cebuchon!
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