Heo Quay Da Giòn Ướp Sẵn- Island Pacific

Can LECHON get any better? The answer is YES. 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 tender garlicky meat. It’s also known as Lechon Liempo, Pork Belly Roll, or Filipino Porchetta.

It has a perfect balance of saltiness and tanginess from garlic, lemongrass, basil, and other herbs - making this beauty absolutely delicious! Its crispy and crunchy skin will have everyone in the room hear every bite...and craving what you have!

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!