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.

 

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Roasted Pork Belly (Home-made Lechon)

This is the Roasted Pork (Pork Lechon) hubby cooked on his home-made oven last Christmas. It was a big chunk  of pork belly with skin intact and seasoned with salt and pepper and roasted for about 2 to 3 hours in coal under medium heat to avoid burning while regularly turning on both sides. It turned up just perfect with skin crispy all the way, the meat was succulent. And Mang Tomas sarsa ng lechon  was the ideal partner. Hubby was very happy with the result of his experiment in using his ‘ coal oven‘ and so was our tummies. lol.. Anyways, his oven looks like those lab furnaces I saw in one magazine because it was made from an old CPU he dismantled and turned into oven. 🙂

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