This lechon belly recipe is an oven roasted pork belly rolled and stuffed with herbs and spices. This is sometimes known as Cebuchon because as far as I know this dish is popular in Cebu city. Unlike the tradition cooking of lechon belly, which is using a bed of charcoal, roasting it in an oven would make the cooking easier and simpler. But, if you want it to taste like the original boneless lechon Cebu, I would prefer roasting is on a rotating charcoal spit rotisserie if you have one. But I think using the oven rotisserie can be used so the cooking process will be easier. You don’t need to turn the pork belly on the rack. It will also cook the skin evenly and prevent burning it on one side.

Another technique on cooking this pork belly is brining the meat. Brine is a salt solution that is use to brine meat by skilled chef to enhance the flavor and moisture of the meat. Although brine is only composed of water and salt, which is enough to make the meat more savory and moist, adding herbs and spices to the brine will make it even more savory and delicious! Try it I’m sure you will love it.

Cooking lechon belly is easier than cooking the whole lechon and some people say that it is more tasty than the whole roasted pig because the flavor is absorbed by the meat by marinating and stuffing it with aromatics and spices. There are also varied techniques in cooking this lechon belly. The instructions here is wrapping it in aluminum foil and roasting it in the oven for 2 hours then removing the foil and roasting it for another hour.

The reason is the foil will prevent burning the skin while still raw inside. Covering it will insure that the meat is cooked inside and crispy crackling skin outside. You can also boil the pork belly on its marinade before roasting to shorten its cooking time. There are also some alternatives if oven is not available. You can use turbo broiler and a stove top oven but you need longer cooking time.