Gold Medal Cebuchon (Pork Belly Rolled With Mild Spices) 4.5-5 파운드

Cebuchon is a succulent Filipino dish originating from Cebu, Philippines. It features slow-roasted pork belly with crispy skin, marinated in lemongrass, garlic, ginger, and bay leaves. Served with a tangy dipping sauce, it’s perfect for celebrations and gatherings! Cebuchon is slow-roasted over an open flame or in an oven. The long cooking time ensures tender meat and crispy skin. Enjoy this mouthwatering dish at celebrations, family gatherings, or any special occasion!

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!

Recipe 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. Preheat oven to 300 degrees fahrenheit. Arrange the Cebuchon in a roasting pan and place it in the oven for approximately 3.5 hours or until meat reaches internal temp of 165F.

4. After 3.5 hours, adjust the temperature to 450 degrees fahrenheit and cook for another 10 minutes to get the skin extra crispy.

5. Air cool for 15-30 minutes.

6. Serve and enjoy the taste of Cebu!

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