Crispylicious Lechon Belly (Roasted Pork Belly)

Lechon Belly (roasted pork belly)

Are you drooling right now? yes I know it’s a sin food with all those fats staring at you, lol. Who could refuse that crispy skin and the soft, mouth-watering and savory meat inside, well not me, hahaha. Let’s enjoy food while we can!

We ordered this for the second time at a lechon store near our subdivision. We know that Cebu, a province in the Visayas region is popular for this food as they are the pioneer (in my knowledge) for roasted pork belly, it’s popularity already reached Manila and there are many stores that cater to this famous delicacy.

It has lemon grass and other herbs inside for flavor, boneless and roasted for 3-4 hrs according to the seller until it reached the crispiness of the skin we all desired plus the softness and savory of the meat.

For me, it’s ideal to buy this instead of the whole roasted pig if you’re only have small gatherings with few guests. For this one it costs Php 1,750 ($35) with estimate weight of 3 kilos. For the sauce, you can choose between Mang Tomas lechon sauce or calamansi with toyo and chili.







Sizzling Hot Sisig



Sisig is an original recipe from Pampanga and known as partner for alcoholic beverages (pulutan) during drinking session with friends. But today because of its distinct taste that captured the delicate taste buds of common folks, it’s not just for pulutan anymore but became a viand that is eaten with rice whether for breakfast, lunch or dinner.


Here is the recipe:


  • 1/4 kilo pork face skin (maskara) boiled until tender
  • 100 grams pork liver – boiled then chopped
  • 2-3 pcs. siling labuyo – chopped
  • 2 pcs. finger chili – siling pansigang – sliced thinly
  • 2 tbsp. calamansi juice
  • 1 tbsp. chopped ginger
  • 1 med. onion minced
  • salt and pepper to taste
  • mayonnaise or pork brain
  • 1 egg (optional)


  • After boiling the pork face or maskara, grill in open fire or deep fry until¬† golden brown or crispy, then sliced or chopped.
  • Heat pan and mix all the ingredients (meat and veggies) except egg and calamansi juice,¬† stir fry until all the veggies are half cooked, then add the egg on top, remove from heat and dash with calamansi juice. Serve hot and sizzling with rice. You can now enjoy your meal while listening to a dean electric guitar.

Variation: Instead of using pork face or maskara, you can also use liempo, boiled and fried until crispy.

Note: Mayonnaise is the substitute for boiled pork brain from the original recipe.




Pork and Chicken Pineapple stew (Pininyahan Baboy at Manok)


A little twist on the traditional Pininyahang Manok recipe, just added pork and chorizo de bilbao for extra flavor and it came out really good.

Pininyahang Baboy at Manok or Pork and chicken pineapple stew


  • 1/2 kilo chicken chopped into serving size
  • 1/4 kilo pork belly (liempo) cut into serving size too
  • 1 med. onion minced
  • 2 cloves garlic chopped
  • 1 bell pepper diced or cut into strips
  • 1 cup canned Pineapple chunks or tidbits (drained)
  • 1 pc. chorizo de bilbao (optional)
  • oil
  • salt and pepper to taste

The procedure is quite simple:

  • Saute garlic and onion
  • add pork and chicken – saute a bit
  • add 2 cups of water and bring to a boil, once boiling lower the heat and continue simmering until the meats are tender
  • add chorizo, bell pepper and the juice from the drained pineapple, continue simmering
  • then add pineapple tidbits or chunks
  • season with salt and pepper to taste.
  • remove from heat and serve with steamed or fried rice.

Hope you enjoy this recipe, very easy to do like the chord buddy review task assigned to me.

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